Or check this out:
I don't know if one could buy these on a small scale though , it would be interesting.
Natural cheese ripening with Pack-Age™
Pack-Age™ is a cheese ripening bag that naturally ripens your cheese – with no coating needed. There’s nothing else on the market like it, because Pack-Age™ not only gives your cheese natural taste, texture and a dry rind, but will also helps you increase volume, reduce waste – and cost.
Because Pack-Age™ is perm-selective it supplies just enough moisture to hard and semi-hard cheeses while maintaining an effective oxygen barrier against mold-growth on the surface. And this level of protection grows even more when you use Pack-Age™ in combination with our natural yeast and mold inhibiter, Delvo®Cid.
Today we have several European cheese producers using Pack-Age™ commercially; while various medium sized and larger cheese makers are now testing it for different cheese types. What’s more, in extensive testing the Dutch Dairy Research Institute (NIZO) found that the cheeses ripened with Pack-Age™ retained their flavor and texture despite reducing moisture loss by 50%.
Natural ripening with no need for coating
Improved quality by more consistent drying through cross-section
Improved yield with less moisture loss and no cutting loss
More sustainable with a reduced carbon footprint
Added value through greater volume, realizing a dryrind instead of a thick dry crust.
Traditionally, there are two main processes for ripening hard and semi-hard cheeses like Gouda, Edam, Manchego and Emmental. The first, called natural ripening, involves coating the cheese after brining so that the cheese air-dries and a hard crust is formed during ripening. The second involves brining followed by airtight packaging, so that the cheese stays soft and doesn’t form a crust. Although they provide some benefits, both processes also have drawbacks in terms of cost, yield, taste and texture.
Pack-Age™ helps overcome these drawbacks by combining the best of both worlds giving cheese makers tighter control of both the moisture level and the gases (like oxygen) passing through. The film's permeability enables the cheeses to be dried naturally in air during ripening so they develop their own natural taste and texture.
This new technology has been tested for taste and texture by the Dutch Dairy Research Institute (NIZO). During the ripening process, each cheese was shown to develop its own balance of taste and texture. Comparative research from the NIZO demonstrated that the Pack-Age™ film preserves this balance, even with the 50% reduction in moisture loss provided by the use of Pack-Age™ compared to naturally ripened cheese.