Having handled a lot of different kinds of waxes in chemical formulations over the years, I was pleasantly surprised at the way this Cheese Wax resisted the formation of pinholes when dipped. I'm a newcomer to the obsession of making cheese, but I'm already sold on using wax where appropriate over any other approach to aging. Get a setup with the proper surface temperatures so it's safe and you get perfect results every time! The thing about any kind of process, whether wine making, cheese making, or whatever, is to eliminate all the variables you can. Waxing eliminates a whole category of potential pitfalls!