I made a batch of valençay about 10 days ago and wrapped them in clear cheese paper from New England Cheesemaking yesterday. I noticed this morning that there is some condensation inside the paper-should I unwrap these and wipe it off, or will it be okay?
I would remove it. That much water against the cheese will not be good for it. PC doesn't like it to be too wet, and I would be very concerned that it will degrade and corrupt your rind.
- Jeff
Usually bloomy PC cheeses are wrapped in a breathable paper. NE Cheesemaking has some white 2-layered paper for bloomies. Forum member Iratherfly has some micro perf crystalline paper that is pretty transparent that I prefer. It is 2-layered also. You can PM him and ask for pricing since his website isn't up yet.
Is the paper you used listed for bloomy cheese?
Yep, it's sold specifically for bloomy rinds, but this is the first time I've used it. I've used double layer paper before that has resulted in amoniated bloomies, so I wanted to try something different. Supposedly it's breathable, but it doesn't look that way to me! Anyway, I'll wipe them down and re-wrap. Thanks.