How critical is the temperature of the melted wax to adequately seal the cheese?
To be successful at preventing mold, the wax needs to reach a temperature of 225-240F and the cheese needs to be dipped in it for at least 6 seconds. You really need to control that temperature because if the wax gets hotter it might reach its flash point and catch on fire. We use a heavy pot with a candy thermometer and control the wax temperatures carefully. Others simply take an old electric fry pan, tape the temperature control dial in place and get the wax up to this temperature.
