This breathable, cellophane wrap has a highly protective barrier to keep your washed rind cheeses from molding and at their peak performance during storage. Your family and friends will be as delighted as you are with your results. Watch out the next time you open one of your cheeses your guests may think they are in France.
CONTENTS: 100/9-inch square cellophane sheets
USAGE: Use to wrap your washed rind cheeses
DISCOUNTS: Order quantities of 10(1000 sheets) and get them for $30.00/1000 sheets.
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.
2. 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.
3. 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.