Cheese Wrap – washed rind 220mm


  • Each sheet is 210mm x 210mm
  • Double Layer micro perforated
  • Washed Rind wrap is similar to the other micro perforated wraps but is semi opaque in appearance and is 2 layers are formulated to control the maturation of wash rind cheese which can be quite moist and can potentially have a sticky surface.
  • This same wrap can also be used on other styles of cheese such as white mould, blue vein, ashed, lactic acid styles.
  • Always place the matt (not the gloss) side against the cheese.

General wrapping information 

  • You have spent a lot of time making and now it is time to start aging/maturing your cheese. There are several home style wrap options available that you can use but these may not work as well as a micro perforated cheese wrap.
  • Always place the matt (not the gloss) side against the cheese.
  • This wrap may come rolled for ease of postage.
  • Wrapping should use a pleating process, tightly folding the pleats as you work your way around the cheese.

Helpful wrapping and storage hints 

  • All cheeses should be completely dry before wrapping. Wrapped wet cheese surfaces will kill the white mould, Geotrichum, Brevi bacteria, and break down the rind surface to make the cheese very smelly (in a non-pleasant way). Pat drying cheese with a paper towel in less than ideal due to foreign contamination.
  • Carefully and slowly remove lids off your ripening containers, so that any condensation does not fall onto the cheese
  • Be careful moving cheese from different temperatures as a cold fridge into a warmer room may cause condensation
  • Make sure cheese are not still losing whey. This may happen in colder months where a cold overnight temperature may slow start culture acidification.
  • Storing wrapped cheese in a fridge may cause drying, even if the cheese is well wrapped.¬† Domestic fridges, including many wine fridges are evaporative, so they have the potential to get dry air under and through the wrap into the cheese. So over time your cheese may dry out. A dry camembert may not mature sufficiently.
  • The solution is to store wrapped cheeses in a tightly dry sealed container. The container must also free of any moisture.