The style of cheese dictates how and when the cheese is wrapped. Fresh cheese is packaged soon after it is made. As it’s generally soft, it’s often placed in a sturdy outer box to prevent damage during transportation. White mould cheese must be able to breathe through its wrapping as it continues to ripen. The wrapping therefore plays a big part in the successful maturation process.
Blue cheese is generally wrapped in laminated foil to prevent the rind from drying out. Cheddar is most commonly wrapped in a vacuum-packed bag. More traditional methods such as waxing and wrapping in cloth are used for specialty cheddar.
Prior to cutting the curd, the cheesemaker checks to ensure the consistency is correct. This task demands an understanding and feel for the cheese that only years of experience can provide.