Formaticum Cheese Storage Bags - Wax Paper Bags to Keep Cheese or Charcuterie Fresh - Professional Grade Cheese Paper for Wrapping Cheese - Porous Brown Paper Bags From France - 6.25 x 11 (15 Pack)

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If you’ve ever worked with cheesecloth before, you know just how quickly it wears out and how difficult it can be to clean. Create the perfect strainer by stretching a clean pair of pantyhose or tights over a large mixing bowl. It’ll slowly release moisture, maintaining the 70% humidity your cheese needs to taste great and last for up to three weeks without premature molding or drying out. It creates the humidity your cheese needs to taste its best and extend its shelf life, and it looks great while doing it. Its original purpose was for making and wrapping homemade cheese, but it has become a useful tool in other recipes as well.

You can use a flour sack towel, pillowcase, bandana, scrap of fabric, clean cloth diaper, cloth napkin, or jelly bag to strain foods or contain little bundles of herbs.If you need cheesecloth for straining, a fine wire sieve is often more than adequate for foods like broths and cheeses. Cheese paper—and cheese storage bags, which are pre-folded pouches made from cheese paper—is a good option for all the reasons plastic isn’t. That’s because a tight seal of plastic doesn’t allow your cheese to breathe the way other storage methods do.

Because of this, it’s important that your cheese storage method allows your cheese to breathe without letting it dry out. Just soak the clay brick in water for two minutes once a week and place it on the antimicrobial floor of the Grotto. Whether you have disposable coffee filters or a reusable one, either will work in place of cheesecloth when straining.Plastic wrap is fine for commodity cheddar cheese, which actually ages in big, vacuum-sealed blocks, and fresh mozzarella wrapped in plastic for consumption in a day or two is no big deal. If you have a cool space in your home between 45 to 60 degrees, like a cellar or basement, you can even use the Grotto to age your own cheese.