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Two Ply Cheese Wrap (Washed Rind)

Two Ply Cheese Wrap (Washed Rind)

Regular price $6.95
Regular price $6.95
  • Select Size9 7/8"
100% No-risk money back guarantee
5 8 reviews


This two ply cheese wrap is used for washed rind cheese including Munster, Trappist Blue and Reblochon. 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 and restrain the surface mold growth. 

The outer layer allows gas to be exchanged while controlling moisture loss. It also prevents the formation of crystals which can cause a grainy or sandy rind. The outer layer becomes somewhat translucent after wrapping, allowing the cheese to be seen through the thin inner paper



  • 25 Sheets per package


  • Sulphurized, grease-proof paper bonded to a 20 micron, transparent, micro-perforated Polypropylene.


  • 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.

Cheese Making Bundle

Two Ply Cheese Wrap (Washed Rind)

Item# CWWR-10

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5.0 Based on 8 Reviews
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Filter Reviews:
Jordan K.
United States United States
Really Excellent Cheese Wrap

This fit my needs perfectly and I'm eagerly awaiting the results of my washed rind cheeses!

New England Cheesemaking Supply Company Two Ply Cheese Wrap (Washed Rind) Review
Tom P.
United States United States
Perfect wrapping for surface ripening cheeses

I used this to wrap my camembert and chaource cheeses. This two-ply wrap allowed the surface ripening cultures to breath, but the inner surface is coated so the mold doesn't adhere, thus preventing the surface from being pulled off when unwrapping the cheese.

Sue M.
United States United States
Great Product

Makes me feel like a professional.

Gayelinn M.
United States United States
Photo of Brick and Limburger

Previously written review

New England Cheesemaking Supply Company Two Ply Cheese Wrap (Washed Rind) Review
Gayelinn M.
United States United States
Washed rind cheese paper

I am happy to have access to this paper. I made Brick cheese June 2, 2020 and have wrapped the cheese. The paper seems to be helping the proper rind to develop. I also made Limburger June 5, 2020. I recently wrapped this cheese as well. I was not sure if just the paper would be sufficient at retaining enough moisture for my cheese so I also bagged it in a Ziploc after wrapping it. I am waiting for further aging and flipping my cheese daily until it is time to eat it.