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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => EQUIPMENT - Aging Cheese, Everything Except Caves => Topic started by: amiriliano on April 15, 2018, 02:10:30 AM
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Hi all-
Wondering: is all cellophane perforated? Would sheets of cellophane be useful for wrapping higher moisture cheeses? I know there are other options but I'm specifically interested in cello.
Anyone have experience with it?