Waxing Cheese for Passages

Use a hard cheese, like Cheddar or Cassari or Parmesan.
Cut it into 8- or 16-oz pieces. Wipe the cheese with vinegar.
Cut a piece of cheesecloth that will fit neatly around the piece of cheese, dip it in vinegar, and wring it out.
Wrap the cheesecloth around the cheese.
Heat paraffin in a double-boiler made from a metal coffee can in a pot of simmering water.
Dip one end of the cheese in the wax, and when it hardens, dip the other end. Repeat until each piece of cheese has about 6 layers of wax on it.