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Hi, 

I just waxed by first cheese. My cheese was at room temperature. I dipped the cheese in the wax, held for 6 seconds and removed it.  The surface had an area that looked as though it had no wax. I redipped and then everything had a coating.    When I dipped that surface into the wax a third time, there were several small areas that did not get the second coat.  They did have a coat of wax from the first dip.  Below is a pic.  What am I doing wrong?
I was hoping to get a nice clear coat of wax so the cheese could be easily seen. Instead it's a mess.  Note, when I did the sides, they came out nicely.

Thanks

I have never seen that before, but I suspect that the surface may have been damp, and drops of water boiled off in the hot wax, causing the craters.... I make sure my cheese is dry to the touch before waxing.... Most melt their wax in a double boiler for safety, but I prefer the method of melting mine in a pot directly on the burner to 250*F.... You have to be VERY careful as the wax starts to smoke at 270*F, and its flash point is close to that.... The reason for using the higher wax temperature is to kill any mold spores on the surface.... I dip for 5 seconds each side for the first coat only, then turn off the burner and do the rest of the dips as the wax is cooling, and only for 1 second per dip, allowing the wax to harden between so as to not melt the wax already on the cheese....

Bob

I thought that as well but I did dry my cheese.  It aired dried for two days.  And then I made sure to blot it as well.  Also, that pitting was over a layer that was already waxed...  But your point is taken and I will look more closely next time. 
Perhaps I rushed the cooling between coats phase.  Well, I will be trying this again in the near future and hope to have better luck.

Thanks for your input!

FYI: I melted my wax in an aluminum pan on an electric skillet.