We post around 800 cheese boxes a month from our cellars in Leith. Here's how we wrap them, in case you ever need to send a wedge to a friend.
Inner layer — waxed paper.
Waxed paper lets the cheese breathe without drying it out. Cling film does the opposite — it traps moisture, the rind sweats, the cheese goes off. Always waxed.
Middle layer — greaseproof.
A loose wrap of greaseproof paper around the waxed layer. Keeps the wax from sticking to the next layer, and absorbs any moisture that does escape.
Outer — newspaper or kraft.
Three layers of newspaper or one good wrap of kraft. This is the insulation layer — it keeps the cheese cool enough during a 24-hour journey, and absorbs any impact.
Pack it in a small cardboard box with a cool block if you can get one. Tell the post office it's perishable. Post on a Monday for arrival before the weekend.