Wrapping Cheeses in Plastic is Bad. Here's Why.

Wrapping Cheeses in Plastic is Bad. Here's Why.

As a pro, you certainly know already that cheese is a living thing. 

It evolves, it ages, and, most importantly, it breaths

Wrapping your cheese in regular cellophane film is certainly cost-efficient at first glance, but the repercussions on your cheeses and your brand perception are quite impactful.

Why would you spend one penny to ruin a seven dollar piece of cheese when you can spend three to protect and value it for your customer?

No air. No good.


Plastic won't allow air exchange, which means it won't allow your cheeses to breathe, resulting in shorter shelf life and depreciation of the flavors and aroma. There's even worst; cellophane often gives your cheese a taste of plastic. Yuk!

A good professional cheese paper will allow air-exchanges and protects your precious cheeses from drying out. It will help control moisture around the cheese's surface while still letting oxygen circulate in and out of the packaging. This means better cheeses for a longer time.


Showcase your love of craftsmanship

You take pride in choosing great quality products; you should wrap them accordingly. If your customers are not enjoying your cheeses as they should, they will probably eventually choose another cheese shop, even if you are extra nice and even if you have put a lot of money and effort into your cheese shop.

Fine cheeses are an every-day luxury. They should be treated accordingly. So much love is involved in the cheese-making and cheese selling process. A proper wrapping paper that keeps cheese's integrity should be a no-brainer.