Paraffin and microcrystalline waxes are types of protective coating that can be applied on cheese as it is, or on cheese treated with Microcovering or Parafluid.

The direct application of these coatings forms a non-breathable, transparent or coloured residual film on the cheese surface, which both enhances its silky appearance and also performs the task of preventing cheese from drying out and thus lose weight.

The coating is applied by direct immersion in wax melted at temperatures that range between 70°C e 120°C.