With food prices soaring, buying in bulk and storing is saving me a worthwhile amount of money. Prices on block cheese has been going way up so after I saw a show on TV where they covered cheese with this wax I thought I'd give it a try. Everyone seems to suggest using a double boiler but I purchased a small crock pot for $10. One reason is I can move the operation outside and avoid pending disasters.I first bought 1 block of wax but found I needed about 3 to be able to dip the cheese blocks adequately. Setup worked great and the wax is suprisingly easy to work with. One caution, make sure the cheese is cold for the first dip - otherwise the oil from the cheese will not allow the wax to stick - and as I learned the hard way - the wax will slide off while dipping and cheese will drop into pot splashing wax all over. Remember I did this outside where making a mess didn't create a disaster! I repeated the dipping about 4 times so the cheese had a nice thick coating. I put the coated cheese back into the fridge for a while and then vacuum sealed them. I was curious to see how the wax would hold up to vacuum sealing but it held firm and everything worked out great. I now store the sealed cheese in the veggie bin in the fridge. I was on a roll so I also dipped some liquor bottles to seal them up too. The 3 blocks of wax covered 6 2lb blocks of cheese with enough left over to do probably 2-3 more. Next project - mineral oil on eggs!01/14/2013 - UPDATE = Cheese looks good, no mold and wax is holding up well.