this paper is comprised of 2 layers:
1.. The inner layer is a parafin coated (cheese side) thin white parchment paper bonded to...
2.. A 20 micron opaque White micro-perferated Polypropylene layer

The inner paper is designed to pull moisture away from the surface of the cheese and it's parafin coating will keep the candidum mold from growing into the paper (which would result in tearing the surface upon opening)

The outer layer will allow gases to be exchanged while controlling the moisture loss .... Essentially allowing the white mold to remain active while not becoming excessive

also made up of 2 layers:
1.. An inner layer of thin sulphurized grease proof paper bonded to...
2.. A 20 micron Transparent micro-perferated Polypropylene layer

the sulphurized inner paper will pull moisture away from the surface of the cheese (trapping it between the 2 layers) and restrains the surface mold growth ... in addition it will prevent the very common problem of crystal formation which results in grainy or sandy rinds

The outer layer will allow gases to be exchanged while controlling the moisture loss
the transparent top coat allows the cheese to be seen through the thin inner paper which becomes somewhat translucent after wrapping

In both of these papers:

The objective is to absorb the moisture from the cheese surface during early ripening by soaking into the inner layer while the outer layer prevents excessive moisture loss

Towards the later stages of ripening, as the cheese prepares for market this moisture reserve is available to the cheese again

These papers are very specialized and will deteriorate if excessive moisture remains in the young cheese
If the inner layer becomes saturated with moisture the paper will begin to stick to the cheese and deteriorate ... This will become worse with overripe cheese ..i.e. high ammonia

...If the cheese is too moist plain waxed paper would be best until the moisture is reduced

Jim Wallace 09/05