Croute Fleurie Cheese Wrap (White)
This two ply cheese wrap is used for white mold ripened cheese including Camembert, Crottin, Tomme and Brie. This white, two layer wrap is breathable which is ideal for a delicate bloom and proper moisture when aging cheese.
The inner layer is designed to pull moisture away from the surface of the cheese. The paraffin coating prevents candidum mold from growing into the paper, which would result in tearing of the cheese surface when un-wrapping.
The outer layer allows gas to be exchanged while controlling moisture loss, allowing white mold to remain active, not excessive.
- 25 Sheets per package
- Paraffin coated, thin, white parchment paper bonded to 20 micron opaque, white, micro-perforated, polypropylene.
- 7 7/8"
- 9 7/8"
- 13 3/4"
- 17 3/4"
Wrap with dull, parchment side towards the cheese. Age and store as directed in your recipe.
- Q & A
- Related Recipes
That’s A Wrap!
The most recent Brie I made at home turned out really well - so tasty and creamy. Three things contributed to this success: Jim’s recipe, substitution of 32 oz organic cream for the same amount of organic milk, and the use of two ply cheese wrap for aging and storage. Anyone who is a serious home cheese maker of mold ripened soft cheese need this wrap. New England Cheesemaking to the rescue again!
best cheese wrap
I wish they carried the smaller size, 13" square...that's the size I use. I ordered the large and had to return it, but it's a great product to wrap aged cheese in.
Two Ply and Why
I've been using this wrap for over 2 years and couldn't be happier with the finished product. I've tried the clear wrap for my Bries and have found that it seems to draw more moisture than the 2 ply. This wrap delivers what I need. I'd suggest buying a size larger than you think you'll need. You can always use any excess.
Perfect sized cheese paper for small cheeses
It’s so nice to cheese paper I don’t have to trim down for wrapping my small cheeses. The small paper size is perfect for soft cheeses from a chevre mold or even pyramid mold.
These work well for wrapping my camembert.