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How to Wrap Cheese


Two hands wrapping a wedge of cheese in plain brown paper

Call me a cheese geek (I readily confess), but wrapping cheese carefully has always given me particular satisfaction. Perhaps it’s my own small homage to the considerable labors of the cheesemaker, the least I can do being to send the wedge or wheel on its way looking its best. Taking care to wrap cheese serves a dual purpose. It’s not only pleasing to the eye but is essential to keeping the cheese in the best possible condition. A badly wrapped cheese will deteriorate much more quickly than a well-wrapped one.

What follows are some step-by-step instructions for swaddling those challenging cheese shapes armed only with a sheet of paper and a small amount of sticky tape. If you find a method that works better for you, that is fine too (and we’d love to hear about it). The important thing is to ensure that the cheese is entirely covered by paper, but not wrapped so tight that it’s strangled. Remember, cheese is alive.

For pyramid, cylinder, and round cheeses, first, place cheese in the center of the wrapping paper.

For pyramid, cylinder, and round cheeses, second, Bring together two opposite edges of the paper and fold over to form a pleat

For pyramid, cylinder, and round cheeses, third, Fold the open side ends inward to meet each other in the middle (like a paper dart)

For pyramid, cylinder, and round cheeses, fourth and lastly, Tuck the folded side ends underneath the cheese and fasten with a piece of tape

TRIANGLE WEDGE

Wrapping the triangle wedge

Step 1: Place the wedge of cheese along the center line or crease of the paper. This will provide a good positioning guide, ensuring that the cheese is entirely covered by the paper when it’s wrapped.

Step 2: Bring one edge of the paper over the top of the cheese and down the other side. Form a crease in the paper with your fingers where the two pieces of paper meet. Fold the outside edge of the paper toward the middle, encasing all but the thick end of the cheese.

Step 3: “Roll” the wedge of cheese toward the edge of the paper, making sure that the paper is taut (not super tight), and fasten with a piece of scotch tape.

Step 4: Fold the open side ends of paper inward to meet each other in the middle (like a paper dart).

Step 5: Fold the “point” of paper at the thick end toward the cheese to enclose the wedge. Fasten with a piece of tape.

ASYMMETRICAL WEDGE

Wrapping the asymmetrical wedge

This is one of the most challenging shapes of cheese to wrap well.

Step 1: Align one of the cut edges of the cheese along the center crease or fold of the paper. This will provide a good positioning guide, ensuring that the cheese is entirely covered by the paper when it’s wrapped.

Step 2: Bring the top half of the paper over the top of the cheese. Fold the outer loose edge nearest you once toward the cut face of the cheese.

Step 3: Then fold again, this time taking the paper over the top of the cheese toward the other loose edge.

Step 4: Bring the two edges together in a point and fold inward toward the cheese. Fasten with a piece of tape.

 

Photo Credit: Image from food52 

Written by Kate Arding

Kate Arding is an independent dairy consultant specializing in small-scale cheese production. She is also a co-founder of culture, the acclaimed first national consumer cheese magazine launched in December 2008. A native of Britain, Kate has worked in the farmhouse cheese industry for 18 years, firstly, as wholesale manager for Neal's Yard Dairy in London, where she developed extensive knowledge – and love – of the farmhouse cheese industry. In 1997 Kate moved to California to help establish Cowgirl Creamery and Tomales Bay Foods, a business modeled after Neals Yard Dairy but focusing on American artisanal and farmstead cheeses. Since 2003 Kate has worked extensively both in the United States and overseas as an independent consultant, specializing in affinage, sales and marketing, and helping small-scale cheesemakers adapt to changing market demands. Additionally, Kate is intrinsically involved with the day to day running of Culture magazine. Kate is lives in rural New York.

Written by Gregory Cherin

PHOTOGRAPHER

2 thoughts on “How to Wrap Cheese”

  1. Trish Harris says:

    Fine article but you forgot to say what type of paper

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