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Posted 20 hours ago

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)

£9.9£99Clearance
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About this deal

Despite the name, cheese paper is actually made from a layer of paper and a layer of plastic fused together.

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’s opaque, and it wraps tightly enough around the cheese to protect it without mummifying the cheese like plastic does. Because it’s not breathable, foil will hold in moisture and gases, creating those unfortunate flavors and aromas and leading to potential bacterial growth. If it’s a waxed rind and it’s flipped in your cellar a couple of times per month, you can maintain even aging of the cheese and could potentially age it for months or years! 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.

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. It uses natural materials like wood—the same materials cheesemakers use to age cheese in their caves. Whether you have disposable coffee filters or a reusable one, either will work in place of cheesecloth when straining. When you’re ready to serve your cheese, simply take the Grotto out of your refrigerator at least an hour before you want to dig in to allow the cheese to come up to room temperature.

That way, it will taste lively and flavorful, with smooth, supple textures when you’re ready to eat. You can core sample the cheese, cut off the tip of the sample for a taste and then decide if you’d like to continue aging it.Depending on the variety, cheeses are aged for anywhere from a few weeks to several months to several years. 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. Use a rubber band to secure the fabric over a bowl so it’s held taut while you pour and be sure to pour liquids through the fabric slowly so they have time to work their way through. Its original purpose was for making and wrapping homemade cheese, but it has become a useful tool in other recipes as well. Just soak the clay brick in water for two minutes once a week and place it on the antimicrobial floor of the Grotto.

Create the perfect strainer by stretching a clean pair of pantyhose or tights over a large mixing bowl. Those don’t need to come up to room temperature before eating, since you’re getting ready to melt them anyway.Since the weave of the material is pretty tight (it has to be to keep the grounds out of your coffee), you’ll find it does a beautiful job of straining other foods.

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