How do I choose which wraps to use on my cheese? What's the difference between them?

by Kelsey

If you have cool storage and proper moisture control, you may like to use the Mad Millie Wax Coated Wrap. This wax coated paper is perfect for maturing and storing homemade cheese and butter. It is best for long-term refrigerated storage of your finished cheeses and can also be used for maturing wash-rind cheeses. The wax coated paper is waxed on both sides which helps retain moisture in the cheese while still allowing the cheese to breathe and further develop without drying out. It is also great to wrap soft and hard cheese before giving away as gifts. 

The Mad Millie Silver Wrap is recommended for ripening blue vein and other blue moulded cheeses. This micro-perforated cheese wrap ensures that the cheese is able to breathe under a controlled environment during the entire maturation process of up to 10 weeks. It is especially great for developing milder blue cheeses.

The Mad Millie White Wrap is best for camembert, brie and other white moulded cheeses. This wrap is micro-perforated to allow the cheese to breathe over a 6-10 week period during which the external white mould can infuse the interior. The dull side of the paper is designed to absorb any excess moisture while the shiny side with holes protects the cheese from drying out whilst still allowing the cheese to breathe and develop in flavour.