Preserving eggs & cheeses with wax

Prepper & Survivalism Forum

Help Support Doomsday Prepper Forums:


Forever Banned and Forgotten
Aug 21, 2014
Reaction score
I've been thinking about this for a long time and found these links about it. Check out the comments too as they talk about different cheeses.

Waxing Cheese & Shelf-Stable Eggs!!

I have been attending food storage classes at Honeyville Grain and I have been learning some great tips on extending the life of refrigerated items. Did you know you can keep cheese and eggs on a shelf in your storage room? It sounds crazy, but it works!! Think of what farmers used to do with their cheese, milk, and eggs. They didn't have refrigeration and waxing was a common practice. So clear your head of all preconceived ideas about storing eggs and cheese and try it! {I just want to mention that these ideas and suggestions are just that...ideas from the instructors and you can find what works for you. This isn't endorsed by Honeyville and is the opinion of the instructor}


If you purchase the Tillamook brand of cheese, it is already vacuum sealed and you can place it in a cool, dark place and it will last for months. Keep in mind that it will get sharper with age so start out with a medium cheese. A good tip is to place the cheese in an old baby wipe container, or other Tupperware container, so rodents and other pests don't find your cheese.

Another way to preserve your cheese is to wax it. If you have ever eaten Babybel cheese it is already waxed and can actually be stored on a shelf and not in the fridge. The American way is to have our cheese in the fridge and so the Babybel company has the stores place the cheese in the fridge so we will buy it. In Europe it is sold as a shelf-stable item. Here are the instructions to waxing your own cheese. (from Afton & Jenee) Only use hard cheese if you are going to wax it!!

Cheese Dipped For Long-Term Storage
-Use Mild, HARD cheese as the flavor sharpens with time-
  1. Divide 5lb loaf of cheese into portions your family will eat in ONE day! Make sure the cheese is dry before dipping.
  2. To melt cheese wax, you will be using the double-boiler method. Place water in tall stock pot, filling a little over half way. Wash an empty #10 can, remove the label and place can in pot of boiling water.
  3. Put a chunk of cheese wax in #10 can and let melt completely.
  4. Take cheese sections and arrange the sections in a pattern on a cookie sheet. This is to help you remember when you are in the dipping process.
  5. Take one piece of cheese and dip it into the cheese wax. It will cover about half of the cheese. Place on cookie sheet. Repeat with all your pieces of cheese.
  6. After all of the first dips are done you will need to dip each piece again but start with the opposite sides of the first dips.
  7. Now you will need to dip each of the sides and the middle of each piece of cheese. All parts of the cheese should be covered by now.
  8. Do the previous steps of dipping again, repeating TWO more times.
  9. Once the sections are dipped THREE times, store in a cool, dry place for 8-10 years. Place cheese in a bucket with lid for best storage life. (I think if you left it on the shelf for more than 6 months you may not be able to eat it because it would be too sharp. Check out what this blogger said about her cheese that was on the shelf for over 1 year!)
If you open your waxed cheese you can use some of the cheese and then re-wax the cheese. If you don't want to re-wax, the cheese must be kept in the fridge. To purchase cheese waxing materials click HERE.

If you don't have chickens there is a way to have whole, real eggs for an omelet or fried egg. Storing eggs on a shelf in your storage room is easy.

  1. Rub each egg with a little mineral oil. (found in the pharmacy area of the grocery store)
  2. Place back in the carton with the narrow tip of the egg down. (if you are using a cardboard carton place a sheet of plastic wrap down first so the oil doesn't seep through)
  3. Place the carton in a cool,dark spot and you will have eggs for 7-12 months.
You won't be able to whip the egg whites, but you can have fried eggs. Boiled eggs maybe really hard to peel, but you could try it!

Here are the basics of preserving eggs:

  1. Be sure to use only fresh eggs. If any decomposition occurs, you will be unsuccessful. Also exposure to extreme heat or cold will hinder your preservation process.

  2. Photo c/o

    You can use an oil as well, but the oil can go rancid… not exactly what I would want on my eggs.

  3. Store the eggs in a finely ground preservative such as salt, bran, or an equal mix of finely ground charcoal and dry bran or finely ground oats. You can also store them in finely ground plaster of Paris, but that’s not exactly something that I plan on having on hand regularly. You can store the eggs layer upon layer, so long as you they don’t touch each other, metal, or wood. Be sure you have enough finely ground preservative to pack them in. (You can feed the salt and bran to the cattle afterwards.)
  4. Store the eggs small side down.
  5. Store the eggs in a covered container and keep in a cool, dry place. You don’t want to store them in freezing temperatures.
  6. Eggs will keep “fresh” for up to 9 months. In fact, some countries are known to have stored their eggs like this for up to 2 years.
I’ve also read of preserving eggs by placing them in boiling water for 5 to 20 seconds. I don’t recommend this way as even though they will keep, the texture of the egg is altered a bit from what I want to see when I fry an egg. And even then they subsequently need to be stored in the salt, etc. So I see no reason for this particular extra step that would alter the texture.

I’m so relieved knowing that this “foodie” doesn’t have to go without her fresh eggs even in a time of crisis now! Yippee!

Copyright 2009 Preparedness Pro & Kellene Bishop. All rights reserved. You are welcome to repost this information so long as it is credited to Preparedness Pro & Kellene Bishop.


A True Doomsday Prepper
Dec 29, 2012
Reaction score
Just make sure that you are using fresh, clean, but unwashed eggs that are no older then 24 hours. If you wash or even wipe it down with a cloth, you are taking away their protective coating . In other countries, it is very common to just bring in the eggs and place them in a bowl on the counter.

Latest posts