Happy Cheese Makers Since 1978
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    For white mold ripened cheeses such as Camembert, Crottin, Tomme and Brie. A white, two part breathable paper for that delicate bloom and correct moisture during aging which is so important in the mold ripened cheeses of France.

    CONTAINS: This paper is comprised of two layers: The inner layer (cheese side) is a paraffin coated, thin, white parchment paper bonded to a 20 micron opaque, white, micro-perforated, Polypropylene layer (outer layer).

    Quantities are in sheets of 25, example:
    Qty entered 1 will be an order of 25 sheets
    Qty entered 4 will be an order of 100 sheets.

    USAGE: The inner layer is designed to pull moisture away from the surface of the cheese. Its paraffin coating will keep the candidum mold from growing into the paper, which would result in tearing of 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.

    DIRECTIONS: Wrap cheese with dull, parchment side towards the cheese. Age and store as directed in recipe.




    25 SHEETS

    Small 1 (25 sheets) $4.95
    2 (50 sheets) $4.45
    4 (100 sheets) $4.00
    Med 1 (25 sheets) $6.95
    2 (50 sheets) $6.45
    4 (100 sheets) $6.00
    Large 1 (25 sheets) $12.95
    2 (50 sheets) $12.45
    4 (100 sheets) $12.00
    Based on 4 Reviews

    From: NC

    Quality wrap for surface ripened cheese. It allows the cheese to breathe while continuing to ripen. I've been using this wrap for years for my commercial cheese. It's unfortunate that the price on these wraps took such a drastic jump.


    From: california

    I really like the way this protects the cheese from the outside environment, as well as providing a non-stick wrap so the cheese's surface isn't torn when you open it up. It also makes it look so professional when you give it away. My sister thought I was giving her a store-bought camembert. So funny.


    From: Edmonton ,Canada

    The finishing touch

    I love the finished look of my labour of love. Why not wrap the cheese you've made to give it the finished look. I give some cheese as gifts. Plus I think is what the cheese needs.


    From: Longmont, CO

    Treat yourself and your cheeses to this awesome wrap!

    I run a cheesemaking school in Longmont, Colorado and often teach students ways to save money by not purchasing unnecessary equipment or ingredients. This is one item I tell them not to skimp on! After all your hard work of making the perfect brie or camembert, you and your cheese deserve to use the best wrap to store it in. This is the one!