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Clear Cheese Wrap for Mold Ripened & Soft Cheese

Item #:CW1-09-09 

Clear Cheese Wrap for Mold Ripened & Soft Cheese - CW1-09-09
Clear Cheese Wrap for Mold Ripened & Soft Cheese - CW1-09-09
Clear Cheese Wrap for Mold Ripened & Soft Cheese - CW1-09-09

   Our Price: $5.95
Availability: In Stock
Usually ships In 2-3 Business Days


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Using this breathable cellophane wrap is the tried and true method of wrapping your delicate, mold ripened cheeses. Just like the professionals, you will now be able to accomplish that delicate bloom and correct moisture content during aging, so important to the quality of your finished cheeses.

CONTENTS: Cellophane sheets for wrapping cheese.

Quantities are in sheets of 100, example:
Qty entered 1 will be an order of 100 sheets
Qty entered 10 will be an order of 1000 sheets.

USAGE: Use to wrap your mold ripened and soft cheeses.





9"x9" 1 (100 sheets) $5.95
10 (1000 sheets)   $3.00
12"x12" 1 (100 sheets) $8.95
10 (1000 sheets) $6.00


1. How do I choose which wraps to buy?

If you are making your cheese at home and have the time and patience to monitor the final ripening stages on a daily basis, you may not need a wrap at all.

If, however, you want a reprieve from this constant watch and have cool storage and proper moisture, you may easily get by with the clear single layer wraps. They are somewhat permeable and the cheese should be able to breathe well.

If you plan to leave your cheese unattended, as in sending to a store or in giving for gifts where they will not get the attention they need, the 2 ply wrap is best. The inner parchment layer acts to absorb surface moisture and hold it in reserve for dry conditions. The perforated poly outer layer restricts moisture loss but still allows gases to move through it.

http://www.cheesemaking.com/images/productimages/chspapred300.jpg2. How does the 2-ply wrap differ from the clear, breathable wrap?

The clear wrap was designed to allow a certain amount of moisture to leave, but not enough to dry out the cheese. The 2 ply is a better solution because it also has the waxed parchment inner layer to act as a moisture absorbing layer and transmit excess moisture to the perforated outer layer. Many of our customers have been using the clear wrap successfully for years, so we continue to carry it for them.

http://www.culinate.com/hunk/310973. When should I wrap my cheese?

Wait until the mold has fully developed. Make sure it is not too wet or it will just saturate the wrap.

4. My cheese is sticking to the wrap.

It may have been wrapped while it was still too moist, or there may have been too many temperature fluctuations. Wait until it is dry before wrapping and keep the temperature consistent while storing.

5. Black mold has formed on my wrapped cheeses.

This can be caused by washing the cheeses too frequently or by the surface growth being so thick that it holds excess moisture.

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