This is the same cheese wrap that is used by professional cheesemakers. It is a two-layer cheese wrap; the inner layer that contacts the cheese is paraffin coated parchment paper that protects the delicate surface with the white, blue mould or wash rind to maintain correct moisture in the cheese and to allow the cheese to continue to ripen under the correct moisture conditions. The outer layer is micro perforated polypropylene that allows the cheese to ‘breathe’ by providing fresh air for the mould or washed rind to stay alive in exchange for allowing the unwanted gasses that are generated during the ripening to escape while preventing the cheese from drying out.
Always place the matte (not the gloss) side against the cheese
For use on white and blue moulded cheeses, washed rind, ashed cheeses and goat cheeses where surface mould is grown on the surface. All cheeses should be dry on the surface when they are wrapped.
Structure of each sheet
- Polypropylene 20μm white perforated
- glue by stripes
- Paper 40g/m²
- Paraffin 7 à 9 g/m²