What to wrap your cheeses in?

This is a question we are asked a lot in our deli. To keep things simple, we usually give a quick and easy answer to cover all cheeses. But as well all know, each cheese style is a little different and with the large amount of available options out there, finding something that works and is ideally sustainable isn’t always straightforward.

If you’ve picked up cheese from the deli, it will be wrapped in cheese paper. Cheese paper has a thin waxed lining. This allows the cheese the breath without drying out. Where possible, if you can unwrap your cheese while keeping the cheese paper in tacked, you can easily reuse the paper until you’ve eaten all of your cheese.

If you’re not able to use cheese paper, here’s the options of the usual products you’ll already have in your kitchen;

Plastic Wrap

We try to avoid this where possible. If you have nothing else, this is totally fine. However you will find that cheeses, especially the soft creamy cheese like brie or blue, will sweat when wrapped in plastic wrap. If you are using a plastic wrap, try to find a biodegradable one. They’re newish on the market, but so much better than contributing to the plastic problem we have happening world wide. If you can avoid plastic wrap – please do.

Baking paperĀ 

The best option for at home cheese storage in our opinion. It’s great for a variety of cheeses. It allows your cheeses to breathe, so not sweating, without drying out.

Aluminium Foil

Another good option, however for most cheese we’d prefer baking paper. We wrap our homemade camembert in al-foil, so for instances like that, it’s great as it folds around your cheese nicely without needing something to hold it in place. But, if you’ve got say, a big chunk of parmesan in your fridge, we prefer to wrap with baking paper.

Beewax wraps

We love these because they’re reusable. A great sustainable option for all cheese. We don’t use them on our homemade camembert/brie styles while maturing. But we use it for everything else, including matured homemade soft cheese like your camembert once you’ve eaten a piece, but not the whole wheel (there’s rarely a chance of this as it’s usually eaten in one go!). To clean with rinse in warm water and allow to air dry before being put away. They don’t last forever, so you will in time need to replace them, however they’s a great option for cheese storage and waste reduction.

Once wrapped, we then store in either an airtight container or dairy draw within your fridge. The idea is to restrict the amount of airflow around your cheese, this will stop it from drying out. Either that – or eat it quickly (nothing ever lasts too long in our fridge!).

Another thing to keep in wmind if you’re holding onto cheeses for a couple of weeks, is that mould is normal. A small amount of mould growth is completely fine, in fact, it means your cheese is alive. We’d be more concerned if it didn’t! Using a small sharp knife, scrape off the mould as soon as you notice it.

What to wrap your cheeses in