Soft cheese 2 ply wrap

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    Hi
    I’m told that using 2 ply wrap for home made Brie/Camembert is a key way to try and optimise the somewhat tricky affinage and maturation of these cheeses.
    Can you tell me if the ‘Cheese Paper 2 Ply’ on the curdnerd website is the required item? I read else where it should be:

    “2 ply mold ripened cheese wrap”:
    i.e. 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.”

    Picture of cheese needing to be wrapped in a few days.

    Thanks

    Jeffrey

    #8182 Reply
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