🧀 Caring for Your Cheese 🧀

This month’s box marks a return to hand-cut, freshly wrapped cheeses using Formaticum cheese paper — the same breathable wrap used by world-class cheesemongers. Unlike plastic, which traps moisture and suffocates the cheese, this paper allows it to “breathe,” keeping each piece tasting cleaner, fresher, and closer to how it left the cave. It’s a small upgrade that makes a big difference in quality and longevity.

For best results, store your cheeses in the paper inside a cold, steady fridge.

• Bayley Hazen Blue is best enjoyed within 10–14 days, though it may last longer in ideal conditions.

• Cabot Clothbound keeps beautifully for 2–3 weeks or more.

If you notice a little surface mold, don’t worry — it’s natural. Simply wipe or trim it off and rewrap. Avoid any cheeses that smell off or feel slimy, but a little bloom is part of the life of real cheese.

This new wrapping is a healthier environment for your cheese — and one more step toward giving you a true cheesemonger-quality experience at home.

The Cheeses

Nancy's Hudson Valley Camembert by Old Chatham
Cabot Clothbound Cheddar by Jasper Hill
Bayley Hazen Blue by Jasper Hill

The Pairings

Smoked Maple Syrup by Sugar Bob's
Sliced Lonza by Vermont Salumi
Salted Caramel Popcorn by Annie B's

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Spotify Playlist 

Have a jam session with your jam and cheese session, with a playlist creatively curated by the curdbox crew.

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This Month's Info Card

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