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Presumably there are some folks here that sell cheese on a comercial basis, so I am wondering what type of wrap one would use to enclose a chevre type cheese.  I see that the celophane wraps are somewhat inexpensive, but I am not sure that they provide adequate ventilation.  My objective is for the cheese to be visible, and have optimal shelf life.  I am open to suggestions.  Thanks

I use plastic wrap and close the final opening with my label.

I wrote a review of some Ultra Filtration, mass manufactured Chevre's here, pictures show vacuum packed in small bags.

Thanks, say SteffB, what is the shelf life of your chevre once placed in a plastic wrap? 

It will last about 10 days but I doubt it ever does, people love it.

We did chevre in plastic wrap, then a layer of cellophane.  Our chevre could last a month that way.  However I personally thought that was over kill.  The cellophane on its own looks better presentation wise.

Forgive me, but what is the difference between celophane and plastic ( I always thought they were the same). Also, which layer touches the cheese, that is quite a shelf life.

Cellophane is more breathable.  Plastic wrap, less breathable goes against the cheese, cellophane on top of that.  I think the main difference is the source of raw materials.  IIRC, cellophane is made from vegetable matter, and of course plastic for plastic wrap. These were our savory cheeses, either plain or with herbs.  Our sweet cheeses were packaged differently, but still could obtain a 24 day shelf life.  I think the fruit and honey really is the difference in shelf life.