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How to Select Cheese Wrap

How to Select Cheese Wrap

This guide will help you select the the right type of cheese wrap and figure out which size wrap will fit your cheese. We carry a nice variety of wraps for aging and storing cheese, including wraps for mold ripened and washed rind cheese.

Sizing Guide for Cheese Wrap

Mold Ripened Cheese

Wrap Size
Cheese Style

7 7/8"

Crottin Style

9 7/8"

Camembert

15 3/4"

Tomme & Brie

Washed Rind Cheese

Wrap Size
Cheese Style

11 7/8"

Reblochon

16 7/8"

Munster, Trappist, Blue, Tallegio

Clear Cheese Wraps

Our clear, breathable wrap, is a one layer sheet of cellophane. The goal of cheese wrap is to allow the proper amount of moisture and gas to escape and fresh air to enter the ripening cheese surface.

Both of these wraps help provide a controlled environment for cheese at a reasonable cost. These wraps also allow you to see what is happening on the surface of the cheese as it ages.

Clear Wrap for Mold Ripened Cheese

These wraps have a less porous surface to minimize evaporation, while still allowing gas buildup, from ripening, to escape.

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Clear Wrap for Washed Rind Cheese

These wraps are intended for use with a more humid environment. This wrap has a more porous surface to allow excess moisture to escape and not build up near the surface of the cheese.

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Two-Ply Cheese Wraps

Two-ply cheese wrap is a good choice for a more technical and protective wrap. It is a great choice for professional presentation and can withstand rigors of retail use.

The purpose of this wrap is to absorb moisture from the cheese during early ripening by soaking into the inner layer, while the outer layer prevents excessive moisture loss. Towards the later stages of ripening, this moisture reserve is available as the cheese needs it.

If the inner layer becomes too saturated with moisture from the cheese, it may deteriorate. If too wet, it can also stick to the cheese surface, this will become more prevalent with overripe cheese.

If the cheese is too moist plain waxed paper should be used, until the moisture is reduced.

Two-Ply Wrap for Mold Ripened Cheese

Used for white penicillin ripened rinds including Camembert, Brie and soft ripened goat cheese.

This paper is comprised of two layers. The inner layer is a paraffin coated, thin white parchment paper. The outer layer is a 20 micron opaque white micro-perforated polypropylene paper. These two layers are bonded together.

The inner, shiny layer is designed to pull moisture away from the surface of the cheese and the paraffin coating keeps the candidum mold from growing into the paper, which would result in tearing the cheese surface when unwrapping.

The outer layer allows gases to be exchanged while controlling moisture loss, this allows the white mold to remain active while not becoming excessive.

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Two-Ply Wrap for Washed Rind Cheese

Used for Washed rinds developed with a light brine wash such as Munster.

This paper is comprised of two layers. The inner layer of thin sulphurized grease proof paper. The outer layer is a 20 micron transparent micro perforated polypropylene paper. These two layers are bonded together.

The sulphurized inner paper pulls moisture away from the surface of the cheese, trapping it between the two layers. The inner layer also restrains surface mold growth and also prevents the common problem of crystal formation which results in grainy or sandy rinds.

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

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