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This 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 protect the cheese from drying out whilst still allowing the cheese to breathe and develop in flavour.
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