Special formulated waxes are used as a coating to protect cheese for:
  • Mould growth
  • Loosing weight
  • Damage during transport
Cheese wax also helps to:
  • Stop (aerobic) ripening of the cheese
  • Prevent maintenance during shelf life
  • Give distinctive and attractive appearance to the cheese
There is an enormous variety in types of cheeses produced all over the world. Cheese can be either soft or hard and can vary from young to matured. The performance requirements for cheese waxes therefore can differ considerably. A lot of different machines have been developed to reach high output figures in automatic cheese coating. Depending on the type of cheese and waxing machine used the following properties of a cheese wax are of importance:
  • resistance to cracking
  • high flexibility
  • appropriate congealing time
  • high coating weight
  • good flow properties
  • closed film without any pinholes
  • good adhesion to the cheese or plastic dispersion coatings
  • resistance to pressure
  • stability of colourants and pigments
  • low scuff on transport belts and machine parts
  • non blocking properties
  • good cutting properties

We offer a range of uncolored and colored waxes used for manual dipping but mainly for highly sophisticated industrial coating lines. Our colored waxes are known for their high pigment stability and are available in different variations of yellow, orange, black, white, blue, brown, red, purple and green. All colorants and pigments are food grade qualities.

A unique capability of Paramelt is that we produce our own pigment concentrates for coloring cheesewaxes. This enables us to formulate a wide range of colors, determine the degree of dispersion of the pigment in the wax and the wetting properties of the wax.

Another great advantage of Paradip cheese wax. Our range of Paradip waxes offer a balanced set of properties for different applications. Our cheese wax experts will help you selecting the appropriate grade for your application.

Paradip Nowax®
Paradip Nowax® and Paradip® KS1/KS2 cheese wax systems based on food additives. Paradip Nowax® is a formulated cheese wax based on acetoglycerides which can be used as an alternative to the conventional mineral wax. This product is formulated to have the right melting point and penetration hardness in order to be used on modified waxing machines.

In contrast to mineral waxes coatings of Paradip Nowax® show permeability of gases while retaining the moisture in the cheese. This enables the product to be used on gas forming cheeses which normally have to be recoated several times.

Paradip KS1/KS2 is a system based on a 2-step coating operation. The first layer of Paradip KS1 is a food additive (acetoglyceride) and acts as a primer which absorbs the surface fat and moisture and thus provides for a good adhesion to cheese. The second layer of Paradip KS2 is a specially modified mineral cheese wax which gives a glossy (and colorful) appearance and a closed layer. Both layers are easily pealed off prior to consumption.

Further this system also enables coating directly after wet salting which gives a maturing in the final packaging.

Paradip KS1/KS2 has following advantages over mineral wax coatings:

  • Perfect results with soft and fat cheese
  • Excellent adhesion of wax layer to the whole surface (no entrapped air/mould)
  • Excellent mechanical strength of wax layer even at sharp edges (no cracks)
  • Also single portions can be waxed (ready for sale)
  • Waxing non-matured cheese (final packaging before maturation)

Both Paradip Nowax and Paradip KS1/KS2 are patented cheese wax systems.


In November 2002 Paramelt has started a new production plant in Veendam for the manufacturing of water based cheese coatings. The cheese coatings are marketed under the tradename Paracoat®. Paracoat® is used as a surface treatment on hard cheeses to control moisture loss and to prevent mould growth, without effecting the ripening process. In combination with cheese wax, Paracoat® offers a complete system for the protection and conservation of cheese.

The new Paracoat® plant complies with the strict hygiene requirements of the dairy industry.

The way of ripening of a cheese is essential to the taste development. Natural ripening results in the typical taste of hard and semi hard cheese (like Gouda and Edam). In order to develop this taste and the typical rind and consistency cheese coating is used to protect cheese.

The coatings are based on a special grade water based polyvinylacetate copolymer dispersions which are free from plastisizers. The semi permeable coating protects the cheese from mould growth and excessive weight loss. The product is coated immediately after the brine bath and depending on the type of cheese and storage conditions several coatings are applied during the ripening process.

On an industrial scale cheeses are coated with specialized machines (produced by both Elten and Doeschot) which mechanically transfer the coating on the cheese with felt cloth. On a smaller scale cheeses are hand coated with a sponge. Spray coating is never successfully implemented on a large industrial scale.