Rosa is right. Besides, it would take one hundred candles!!!
Also, Margaret Morris (Glengarry Cheese) says to use a cream wax first if you are
planning to age them any legnth of time. I make Cheddars that are 3 to 6
pounds that are aged over a year, and it's worth the extra time and trouble.
The cream wax is also harder to get off when you open them, but they are
all beautiful and NO extra mold on them when you do.
annie