Leaf-Wrapped Cheese

Cheese makers have historically wrapped their cheeses for two reasons - to preserve them and to flavor them.

Long before the availability of paper, farmers used leaves to wrap and preserve cheeses. Leaves acted as a natural barrier to the elements, creating a seal which kept moisture in the cheese.

While preserving cheeses, the leaves also influenced the flavor profile of the cheeses. Today, many cheese makers use various leaves, herbs and even tree bark to expand the complexity of their cheeses. Whether wrapped in leaves, as with Robiola Castagna and Hoja Santa, or in spruce bark, like Winnemer or Vacherin Mont d’or, the goal is to add flavor and preserve the longevity of each cheese.