And when folks have the opportunity to taste like this, the differences are remarkable, obvious, and enlightening to even the most untrained palates. Cheesemaking is a primal process, dating back thousands of years. We wrap our cheese differently to preserve its integrity. If you wrap it in plastic it suffocates. Although that sounds like a great idea, whey tends to have quite a bitter flavor.
Traditional cheese needs to breath because as it is aged and matured.
While it breaths, its flavor is enhanced and specific textures develop. The cheese looses moisture, but intensifies in flavor, just in the same way you make a great soup stock. If fact huge blocks and wheels, many over 200 lbs., must be constantly turned and whipped so that the moisture content remains even throughout the cheese. When we wrap cheese, we use 3 pieces, a clear quick sheet, a more opaque slow sheet, and then the actual cheese paper. We don t use a plastic wrap because Many companies use plastic because it s easier, they don t need to pay anyone to take care of the cheese until it s cut and sold.