Wax
A coating of food-grade wax that seals a cheese against air and mould, red on Edam, black on old Gouda.
Also: cheese wax, waxed rind, paraffin coating
Waxing is a way of protecting a cheese without a natural rind. After brining and drying, the cheese is dipped in or brushed with melted food-grade paraffin or microcrystalline wax, sometimes mixed with plastic polymers in modern coatings. The wax stops moisture loss and mould while the cheese ages. Edam is famous for its red wax for export, Gouda often wears yellow, and aged Goudas black; small cheddars and Bel Paese-style cheeses are waxed too. Colour codes sometimes show age or flavour, but vary by maker. The wax is not eaten and should be peeled away. Waxed cheeses travel well, which is how Dutch cheese reached ports worldwide.