Keep your cheese fresh!
We now carry European style cheese paper.
Fifteen 2ply sheets and 15 adhesive labels. Each sheet is 11 X 14 and can be cut to size.
$8.50 per pack
This is how Dutch, German, Belgian and French cheese lovers store cheese!
Order now, please use our Contact Form or call us 323-935-6930

Cheese is the result of the interaction among milk solids and naturally occurring micro-fauna, and the molds or cultures introduced by the cheese maker. For this reason, cheese made from raw milk has more life and flavor than cheese made from pasteurized milk. The slow interaction between milk solids and living molds or cultures, along with the environment in which they are matured and aged, are responsible for the diversity in appearance, flavor and texture of cheese. The living molds and cultures create the wonderfully diverse flavors across the spectrum of cheeses. We must strive to keep cheese in a climate suitable for their continued life.

Some types of cheese can be aged for many years and flavor and texture improve with time; however, not all cheeses improve with age. Once a wheel is cut and the rind is broken, the lifespan of the cheese is shortened. Small pieces of cheese have a short life span. That doesn’t necessarily mean cheese will spoil after one week, rather it will no longer have the unique taste, texture or appearance the cheese maker intended.

• Cheese is Alive! Preserving its life – and taste – is the goal of storage.
• The great variety of cheese flavors, aromas and textures is due to the interaction of many different cultures, bacteria and molds with milk solids.
• The amazing diversity of cheeses comes from the wide range of environments and variety of maturation processes employed by cheese makers and affineurs.
• Cheese has a finite life. Born at the time of production, a cheese matures to its prime ripeness when its flavor is perfect for eating. Once past its prime, cheese dies.
• Proper storage and handling can prolong a cheese’s life.

There are many types of cheeses and no one way to store them. We have compiled a list of tips that should help extend your cheese’s life.

General Storage Guidelines:

• Cheese needs to breathe. Do not wrap cheese in conventional non-porous materials.
• Once a cheese is brought to room temperature, it is ready for consumption.

Tip #1: Buy only what you will eat within three weeks.

A good exception to this rule is Parmigiano Reggiano and other hard aged cheeses such as aged Gouda. When wrapped in Gourmet On Wheels Cheese Paper these cheeses will remain good for weeks.

Tip #2: Buy from a cheesemonger who does not cut whole wheels to display for sale.

Never underestimate the value of a good cheesemonger. Ask your cheesemonger to suggest cheeses in their prime and always taste before you buy. When you get home remove your cheese from the wrap and re-wrap in Gourmet On Wheels Cheese Paper.

Tip #3: Use Gourmet On Wheels Cheese Paper, to wrap and store cheese.

Cheese likes high humidity and must be able to breathe. Gourmet On Wheels Cheese Paper is a two-ply material designed to maintain high humidity at the surface of the cheese, while not allowing water to accumulate thus preventing the growth of surface molds. Our two-ply material also allows oxygen exchange. Wax paper, tin foil and plastic wrap are unsuitable for wrapping cheese because they neither regulate humidity nor allow oxygen exchange.

Tip #4: Only wrap one kind of cheese in each piece of paper.

Never wrap multiple cheeses together. The flavors will influence each other and neither cheese will end up tasting, as it should.

Tip #5: Keep wrapped cheese in closeable food containers or in the high humidity bins of your fridge.

Firm and Hard cheeses will store well when wrapped securely in Gourmet On Wheels Cheese Paper. Semi-soft and soft cheeses have more water content and require a higher humidity; these cheese types are best stored in Gourmet On Wheels Cheese Paper and placed within the high humidity vegetable bins inside your refrigerator.

Tip #6: Always use a clean cheese knife when cutting a portion from larger piece.

To prevent the introduction of new molds to cheese you will be storing, always use a clean cheese knife when cutting the portion you are about to eat. The larger piece can be safely re-wrapped in Gourmet On Wheels Cheese Paper and stored in the refrigerator for later use.

Tip #7: Avoid drastic temperature fluctuations.

Cheese is best enjoyed at room temperature. However, it lasts longer with refrigeration. Only bring the amount you intend to serve to room temperature. Use a cheese knife to cut the portion to be consumed and place it on a cheese board two hours before eating. Store the remaining portion as described above until the time of consumption.

Tip #8: Face Clean room temperature cheese before rewrapping.

If you refrigerate cheese that has been unwrapped at room temperature: before rewrapping, “face clean” the cheese by scraping the surface of the cheese with a non serrated knife to remove any debris or oil from the surface; then wrap in Gourmet On Wheels Cheese Paper and consume as soon as possible.

Tip #9: Check and rewrap cheese periodically.

Do not forget about wrapped cheese. Take your stored cheese out of the fridge and inspect it regularly. Live a little and eat some every day! If you keep cheese for longer than one week, you must rewrap it with a new piece of cheese paper if the paper has become damp or soaked with oil.

Tip #10: Cheese is always best stored in your stomach!