The First Coat Superior protection is obtained by coating the cheese with two thin coats of wax rather than one thick coat. A second coat will cover any pinholes in the first coat and result in much more dependable protection against mold and spoilage. A clear colored cheese wax is recommended for the first coat. Colored wax used as a first coat may apply unevenly and look spotty. The Second Coat When coating cheese with a moist rind, the wax temperature should be above 212 °F (100 C), say from 230 to 240 °F (110 to 116 °C). The moisture is flashed off at these temperatures and the wax will adhere to the cheese rind. The second coat may be colored or clear wax. It is usually applied at temperatures from 160 to 180 °F (71 to 82 °C). The higher the temperature, the thinner the coat applied.