I have been doing research on waxing cheese for long term storage.  From what I can gather from sources online, the best temperature for storing cheese in this fashion is between 40-55 degrees.  My pantry was being used as a wine storage cupboard by the previous tenants, so they installed insulation on all the walls, and it stays cooler than the rest of the house, but it doesn’t stay that cool.  Still, even at higher temperatures, waxing cheese is supposed to increase shelf life to 6 months to a year.

Every few months, Safeway has a “Just for U” deal on their store brand of cheese.  I don’t usually buy it; we like our Tillamook, but its such a bargain price (typically 99 cents for 8 ounces) that I usually buy my limit and we I use it in shredded applications, tacos, on scrambled eggs, topping a casserole.  It would be no great hardship to lose a block of this cheap cheese, so the next time the deal strikes, I am going to try my hand at waxing cheese.

Lots of info out there on how to do it, and some of it contradictory (one site says only heat the wax just so its melted enough for dipping to avoid overheating the cheese because drawing out the fat will prevent a good seal.  Another says to get the cheese wax up to 200 degree since most germs are killed at 180), so more research for me.