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The Role of Wraps for Mold Ripened Cheese

by Alberta Rager
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The Role of Wraps for Mold Ripened Cheese

The Double Ply White Wrap is comprised of two layers: The inner layer which goes next to the cheese is a paraffin coated, thin, white parchment paper bonded to a 20 micron opaque, white, micro-perforated, Polypropylene layer which goes on the outside.

The breathable Double Ply White Wrap has a less porous surface than the washed rind cheese wrap to minimize evaporation but allow any gas buildup from ripening to escape. The inner paper is designed to pull moisture away from the surface of the cheese and it's parafin coating will keep the candidum mold from growing into the paper. The outer layer will allow gases to be exchanged while controlling the moisture loss. Essentially allowing the white mold to remain active while not becoming excessive. These papers will provide you with a controlled environment for your cheese at a reasonable cost.

The objective of the wrap is to absorb the moisture from the cheese surface 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 to the cheese again.
Our Double Ply White Wrap is for penicillin ripened rinds such as Camembert, Brie, and soft ripened goat cheeses.

This article was published on Thursday March 01, 2018.
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