Cheese aging is an art that has evolved over thousands of years, but new techniques occasionally emerge claiming convenience or cost benefits. Lately, we’ve been hearing about plastic-wrapped cheese aging – sealing cheeses in plastic during maturation instead of the traditional open-air aging. As a team of artisan cheesemakers, we wanted to investigate how this modern method compares to washed-ripened cheese aging (the method we use) from a health perspective. In this article, we share our research and experience, comparing plastic-wrapped vs. washed-ripened cheese aging in terms of history, process, nutrition, and safety. Our goal is to keep you informed about the process of making your cheese. So that you can choose the best aged cheese for your health and enjoyment.
A Time-Tested Tradition in Cheese Aging
Humans have aged cheese in natural environments for thousands of years. Washed-rind cheese production is one of the oldest known aging methods – in fact, records show monks in Alsace (in modern-day France) were washing cheese rinds as early as the 7th century. The name of the famous washed-rind Munster cheese even comes from the Latin monasterium (monastery). Reflecting its origins in monastic cheesemaking. This time-tested technique has been passed down through generations and through decades of dairy research. No healthier way to age cheese has been found than these traditional methods. (For context, people have been making cheese for over 7,000 years. Whereas plastic wrap has been around for less than 80!) In other words, when it comes to cheese aging, “new” doesn’t automatically mean “better.”
Washed-ripened cheeses
Washed-ripened cheeses (also called washed-rind cheeses) are aged in special aging rooms or caves with careful humidity and temperature control. The wheels are periodically washed or wiped with a liquid such as brine (salt water) or whey. This washing promotes the growth of friendly surface bacteria and yeasts while keeping unwanted molds at bay. It’s a labor-intensive, hands-on process – the affineur (cheese-aging specialist) might turn the wheels and wash the rinds every few days or weeks, depending on the cheese. This attentive care creates the conditions for nature to do its work. Through slow fermentation and surface ripening, the cheese develops rich flavors, a distinctive rind, and a profile that cheese lovers adore.
Nature’s Oldest Health Secret
Nobody has confirmed any “healthier” way to age cheese than letting nature run its course. In washed-rind aging, we’re essentially cooperating with natural microbes rather than trying to shut them out. Traditional cheesemakers often say, “The rind is the life of the cheese.” A healthy natural rind is full of beneficial microbial activity. In fact, the rind of a well-aged cheese can host a thriving microbial community. One study noted that a tiny gram of cheese rind can contain billions of microbial cells working to ripen the cheese. These microbes (like Brevibacterium linens, wild yeasts, and others in washed-rind cheeses) help break down the cheese interior (the paste), developing deep aroma and flavor.
Notably, nothing in this traditional process has been shown to diminish the cheese’s nutritional value. On the contrary, traditional aging can preserve and even enhance specific nutrients and create beneficial compounds. For example, some studies suggest that fermented dairy can develop bioactive peptides beneficial for health. Our ancestors discovered that this method produced safe, nourishing cheese, and modern science has thus far supported its benefits. No wonder washed-rind cheeses have stood the test of time.
How We Age Our Cheeses: The Natural Washed-Rind Process
At Secret Lands Farm, we take the washed-rind approach to the next level by combining it with probiotic-rich fermentation. We use only real kefir grains as our starter culture for all our sheep’s milk cheeses – not a single packet of commercial powder or freeze-dried bacteria. Kefir is a traditional fermentation culture containing a stable, diverse community of bacteria and yeasts. When we add kefir to our fresh sheep milk, it kickstarts fermentation in a natural, old-fashioned way. The microbes in kefir consume lactose (the milk sugar) as fuel, producing lactic acid and many flavor compounds. By the time the cheese is aged and ready, virtually all the lactose is gone – meaning the result is a lactose-free cheese. (Yes, making cheese with our Secret Lands techniques yields an actual cheese without lactose, which is excellent news for anyone with lactose intolerance!)
The use of kefir also means our cheeses harbor a much broader range of beneficial microorganisms than cheeses made with one-or two-strain commercial starters. We believe this robust microbiome contributes both to flavor and to health. In short, natural fermentation with kefir preserves the wholesome qualities of the milk and adds probiotic potential to the cheese.
How We Care for Every Wheel
After fermenting and molding our cheese, we age it in our cheese cave (aging room) for as long as needed (months to years). During this time, we never coat it in wax or vacuum-seal it. Instead, we let a natural rind form. Each wheel is tended to according to its age and type. For example, in the early days of aging a moist young cheese, we might wipe it every other day with sterilized whey (a byproduct of our cheesemaking) or a light, salty water solution.
This practice, known as washing the rind, keeps the surface clean and encourages the growth of desirable rind microbes. As the cheese ages and dries, it may only require brushing or washing once a week or month. The washing liquid itself (whey or brine) contains minerals and friendly bacteria from the cheese. It is essentially “recycling” the cheese’s own good flora back onto its surface. We never use any artificial preservatives or anti-mold chemicals – just salt and whey. By following this regimen, we allow the cheese to breathe and ripen at its own pace. The cheese is alive, and we treat it as such, giving it air and regular care. Instead of locking it away.
Why We Refuse Wax and Plastic
Our approach also avoids any petroleum-based materials coming into prolonged contact with the cheese. We do not use wax coatings or plastic wrapping for aging. (Waxing is another common method to seal a cheese for aging. But we prefer to avoid it to keep the process 100% natural. Plus, even wax is ultimately a barrier that can trap in unwanted moisture or microbes if not done perfectly.) By eschewing wax and plastic, we let the cheese’s natural fermentation and aging processes unfold without interference. This means no microplastic particles, no chemical residues, and no suffocation of the cheese’s living rind.
We aim to save the most nutritious elements nature gives us in our sheep milk – high-quality proteins, beneficial fats, fat-soluble vitamins, and minerals – and not introduce anything that could diminish those. Our sheep milk itself is a treasure of nutrients. And our job in aging is to preserve those nutrients while developing flavor. Thanks to the kefir culture and careful affinage (aging), the finished cheeses are nutrient-rich, lactose-free, and teeming with beneficial microbes. In other words, we age our cheese in a way that enhances its natural goodness. We’re essentially harnessing old-world cheesemaking and probiotic fermentation to craft what we like to call a “nutritional powerhouse” of a cheese.
What Is Plastic-Wrapped Cheese Aging?
Plastic has found its way into almost every aspect of modern life, including cheesemaking. Plastic-wrapped cheese aging refers to a relatively modern practice of maturing cheese sealed in plastic films or vacuum bags. In industrial cheese production, once a cheese is formed, it may be vacuum-sealed in food-grade plastic. And stored to age without exposure to air. The logic is straightforward: sealing prevents unintended surface mold growth, eliminates the labor of washing rinds, and reduces weight loss (drying out) during aging. In terms of convenience and cost, plastic wrapping can be attractive. It’s less work to “set it and forget it” in plastic. Cheeses aged this way also come out with no thick rind (since the surface never dries or develops a microbial community). That means higher yield for the manufacturer (they don’t have to trim off a rind before selling). Given these perks, it’s easy to see why some in the industry adopted plastic aging as a cheaper, less labor-intensive trend.
Plastic Aging: Shelf-Life Over Quality
However, what’s good for shelf-life and economics isn’t necessarily good for quality or health. Aging cheese in plastic is fundamentally at odds with nature’s aging process. When you seal a cheese in plastic, you create an anaerobic (oxygen-free) environment. This halts the growth of the usual beneficial rind microbes, which need oxygen to thrive. The result? The cheese essentially “stews” in its own moisture. It will still age to an extent (enzymes in the cheese continue to break down proteins and fats). But it’s missing the critical interaction with the environment. The wrap cuts off the precious oxygen supply that rinds need to stay healthy. Friendly microbial colonies that normally ripen the cheese die off over time in plastic. Often resulting in a pale, sometimes slimy surface instead of a robust rind.
As one expert cheesemonger noted, prolonged exposure to plastic can kill off the beneficial microbes, resulting in a cheese with an undesirable smell and texture. In other words, rather than the pleasant pungency of a well-washed rind, a plastic-aged cheese might develop off-flavors or odors due to unintended microbial activity (like anaerobic bacteria that aren’t typically prominent in open-air aging). Even the texture of the cheese can differ. Vacuum-sealed cheeses often retain more moisture, which can make them age differently. (Sometimes yielding a rubbery or less complex paste compared to naturally aged cheese.)
Lost Probiotics, Lost Flavor: The Cost of Plastic
Proponents of vacuum-sealing for aging might argue that excluding oxygen prevents oxidation of fats and can preserve specific vitamins. While it’s true that exposure to air and light can degrade some nutrients, in practice, a well-managed natural aging environment minimizes those issues (cheese caves are cool, dark, and humid – not exactly oxidative conditions). More importantly, whatever slight nutrient retention might be gained by sealing in plastic could be offset by other negative factors.
For example, the cheese in plastic cannot develop a vitamin B-rich bacterial rind or any additional probiotic benefit. Since the microbes are mostly inactivated. The complex flavor development driven by microbes is also largely stunted. Meaning a vacuum-aged pecorino and a naturally aged pecorino, for instance, can taste markedly different. The best aged cheese, many aficionados will attest, is one that was allowed to breathe and interact with its environment, developing the depth that plastic can’t replicate. In our own tastings and research, we’ve found that cheeses aged with natural rinds have more complexity and character. Whereas plastic-aged cheeses, while perfectly edible, often taste one-dimensional. It’s a bit like the difference between wine aged in an oak barrel vs. in a stainless steel tank with wood chips. One method imparts complexity from the barrel’s interaction; the other is more controlled but arguably less nuanced.
From a nutritional standpoint, there is no evidence that plastic-aged cheeses are healthier. In fact, as we explore next, emerging research indicates they may be less healthy due to unintended contamination from the plastic itself. The convenience of plastic comes with hidden costs that aren’t immediately obvious on the label.
Microplastics in Food: A Hidden Risk for Cheese Lovers
One of the most alarming discoveries in food science in recent years is the ubiquity of microplastics in food. Microplastics are extremely tiny particles of plastic (typically under 5 mm, down to the micrometer scale) that are shed from larger plastic materials or are added to products. They have been detected in many everyday foods and drinks. From tap water and sea salt to seafood, honey, and beer. Unfortunately, cheese has now joined the list of foods containing microplastics. If you’re wondering how plastic bits end up in cheese, the packaging and processing are likely culprits. Plastic is used heavily throughout the food supply chain, and cheese is no exception. Pieces of plastic can abrade or leach into food during handling, especially when food is fatty or stored for a long time against plastic.
A groundbreaking study in 2025 was the first to formally assess microplastics in cheese. The researchers looked at 28 dairy samples (milk, fresh cheese, and aged ripened cheese) and found microplastic contamination in all of them. The highest levels by far were in the ripened cheese. The aged cheeses had an average of about 1,857 microplastic particles per kilogram, significantly more than fresh (soft) cheese at 1,280 particles/kg, and many times more than milk (which had ~350 particles/kg).
Time + Plastic = More Contamination
In other words, the older the cheese, the more microplastics it tended to contain. Why would that be? The authors suggest a couple of reasons. First, cheese making itself concentrates constituents – when curds are separated from whey, any microplastic fragments tend to stick with the solid curd rather than being washed out in the liquid whey. So any contamination present gets “amplified” in the cheese. Second, aged cheeses usually spend longer in contact with plastic (through packaging or storage materials), which gives more time for plastics to shed particles into the cheese. Essentially, a cheese that matures for months wrapped in plastic may accumulate a tiny dose of plastic from that wrapper as time goes on. The study indeed noted that extended storage in plastic led to the release of more plastic particles into the cheese.
It’s important to realize these microplastics are invisible to the eye – you won’t see them or taste them. But they are present in microscopic sizes, often as irregular fragments or fibers. The 2025 study found the most common types of plastic in cheese were PET (polyethylene terephthalate), PE (polyethylene), and PP (polypropylene). These correlate to typical food packaging plastics: PET is used in some cheese wrappers and bottles, PE and PP are standard in films, bags, and containers. The presence of these particles strongly indicates that plastic packaging is a major contributor to cheese contamination. In fact, the article reporting the study bluntly stated: “Plastic packaging is a likely culprit in the microplastic contamination of cheese”. When cheese sits against plastic, especially plastic that is flexed (wrapping, unwrapping, vacuum pressure) or in contact with fat, the plastic can shed tiny pieces that migrate into the cheese.
Microplastics: Not Just a Cheese Problem
This problem isn’t unique to cheese – microplastics in food are now considered a widespread issue. But cheese is particularly vulnerable due to its fat content and often lengthy storage. Fat loves to absorb hydrophobic things like plastic residues. Other fatty foods and liquids have shown similar issues; for example, one study found high microplastic counts in bottled mineral water, and another found thousands of particles in a kilogram of commercial sea salt. We likely ingest microplastics daily through various foods. In extreme cases, some estimates suggest that a person could consume up to 5 grams of plastic per week (approximately the weight of a credit card) from all sources – although the average intake is lower, this statistic highlights the prevalence of exposure.
Microplastics Don’t Leave the Body
Why does this matter? Because microplastics may pose health risks, especially since they do not break down inside the body. These particles are so small that they can cross tissue barriers and circulate. Scientists have detected microplastics in human organs, including the lungs, liver, spleen, and even the placenta of unborn babies. Research suggests that once ingested, microplastics are not readily excreted and can accumulate in our bodies. Over time, they might act as irritants or inflammatory agents.
Studies on cellular models have shown that microplastics can cause immune responses and potentially promote inflammation. There is even preliminary evidence linking microplastics to enhanced migration of cancer cells in lab experiments, though more research is needed to confirm real-world effects. The bottom line is that these tiny plastic bits do not belong in our food or our bodies. Unlike nutrients, they provide zero benefit – only unknown risks. They might carry toxic additives (many plastics contain chemicals that are carcinogenic or endocrine-disrupting, as we’ll discuss) or even attract environmental pollutants (plastics can bind heavy metals and other toxins). And once they’re lodged in your tissues, they could remain for a long time.
In the context of cheese, if you regularly eat cheese that was aged or stored in plastic, you may be ingesting a dose of microplastic each time. Over the years, that could accumulate. This is a hidden health cost of plastic-aged cheese that people wouldn’t suspect just by looking at the package. It’s one key reason we firmly believe that a cheese aged in breathable conditions (with a natural rind) is safer in the long run than one aged sealed in plastic. No one wants to think that their favorite aged Caciotta or Gouda might come with a sprinkling of polymers, but that’s what the science is now uncovering.
Plastic Packaging and Chemical Leaching: More than Just Microplastics
Microplastic particles are only part of the concern. Plastic is made of a complex mix of chemicals, and these can leach into food even if no visible particles break off. Dairy products, including cheese, are particularly susceptible to absorbing chemicals from plastic because of their high fat content. Many of the chemicals in plastics are lipophilic (fat-loving), meaning they dissolve into fats easily. Cheese, being rich in milk fat, can act like a sponge for any fat-soluble chemicals migrating out of packaging.
The Hidden Chemicals in Plastic Wrap
So, what kinds of chemicals are we talking about? Researchers have identified around 16,000 chemicals used in making plastics, and about 4,000+ of those are considered potentially hazardous (carcinogens, hormone disruptors, etc.). Two types of plastic often used to wrap cheese are LDPE (low-density polyethylene) and PVC (polyvinyl chloride). Studies have shown that each comes with its own unwanted migrants:
- LDPE films: These have been found to leach a chemical called benzophenone into cheese. Benzophenone is used as a UV blocker in plastics and inks. It has been linked to cancer and hormone disruption in toxicology studies. Notably, benzophenone migrated into soft, semi-hard, and hard cheeses at all temperatures tested, ranging from refrigeration to near-boiling. In other words, whether the cheese was stored cold or warm, some of this chemical wound up in it.
- PVC wraps: PVC is a problematic plastic that can release vinyl chloride (a known carcinogen) and often contains plasticizers like DEHA (di-2-ethylhexyl adipate) to make it flexible. DEHA has been identified as a likely endocrine disruptor and carcinogen. And guess what – it migrates from PVC cling wrap into cheese, as documented in multiple studies across different countries. In fact, cheese is one of the foods where high levels of DEHA have been measured when wrapped in PVC. Children are often significant consumers of cheese (think of string cheese or sliced cheese in lunches). This is concerning because their developing bodies may be more susceptible to hormone-disrupting chemicals.
How Plastics Leach Into Fatty Foods
These are just two examples; there are numerous other additives (phthalates, Bisphenol A or S, flame retardants, etc.) that can be present in packaging and potentially migrate. Chemical migration is a continuous, slow process. It can occur even at room temperature, and certainly during months of refrigerated storage. The rate and amount of transfer depend on factors such as temperature, fat content, storage duration, and surface area of contact. Cheese checks all the high-risk boxes. It’s high in fat, often stored for long periods, and if consumed in small portions (e.g., individual slices), it has a high surface-to-volume ratio, which can increase chemical absorption.
Why Cheaper Cheese Isn’t Always Healthier
So, when a cheese is aged in plastic (or even just stored in plastic after aging for a long time), it’s not only picking up microscopic plastic bits. It is also possibly soaking up a cocktail of plastic chemicals. These substances may alter the cheese at a molecular level, and once ingested, they can change aspects of our biology. For instance, many plastic additives mimic hormones. If you’re eating plastic-aged cheese regularly, you could be getting tiny doses of estrogen-mimicking compounds or other hormone disruptors that leached in.
Over time, chronic exposure to such chemicals has been associated (in epidemiological studies) with issues like reproductive problems, thyroid dysfunction, metabolic changes, and increased cancer risk. It’s challenging to attribute a single health effect to a specific source, such as cheese. But it’s the cumulative exposure that concerns public health experts. As consumers, minimizing contact between our food and plastics is a prudent step for health.
We want to emphasize: none of this means you’ll drop dead from eating supermarket cheese wrapped in plastic. However, it does mean that “cheaper” aging and packaging methods might come with hidden long-term health costs. It’s a classic case of you get what you pay for. A mass-produced cheese that’s been industrially aged in plastic may be cheaper and convenient. Still, part of why it’s cheaper is that it forgoes the careful, slow, traditional process. And in doing so, it introduces things into the cheese that you would never knowingly add to your diet (microplastics, chemical residues). On the other hand, an artisan cheese aged naturally might cost a bit more. But you’re paying for purity, craft, and superior nutrition.
Glass vs. Plastic: Why We Package for Purity
Before we conclude, we would like to discuss packaging beyond the aging room. Our commitment to health and quality doesn’t stop once the cheese is aged. We also think about what happens after – during storage, transport, and when it reaches you. This is why we use glass bottles for our dairy products (like our kefir drinks and milk) whenever possible. We minimize our use of plastic as much as possible.
We’ve written before about this topic, and we’ll repeat it here. Glass isn’t just for a nice appearance; it’s an absolute necessity for maintaining purity in dairy. Glass is the only standard packaging material that does not chemically interact with its contents on a molecular level. It’s essentially inert. Unlike plastic or some metals, glass will not leach compounds into food or drink. It has a simple composition (basically sand that has been melted) and no complex additives to leach out. As a result, when you store milk or cheese in a glass, you can trust that the product will remain just as nature (and the cheesemaker) intended.
From a broader perspective, reducing plastic isn’t only about personal health – it’s also about the environment. By using glass and natural materials, we reduce plastic waste and microplastic pollution. It’s a win-win: better for you, and better for the planet. (Fun fact: A study in Austria found no increase in microplastic particles in beer stored in reusable glass bottles. But did find some in beer from plastic bottles – showing how inert glass truly is.)
Conclusion: Tradition, Transparency, and Taking Charge of Your Food
Ultimately, the way a cheese is aged and handled makes a significant difference. The comparison of plastic-wrapped vs. washed-ripened cheese aging isn’t just academic – it has practical implications for flavor, nutrition, and health. Cheaper is not healthier in most cases, and cheese is no exception. What might save a manufacturer a few dollars in labor or shrinkage could end up costing consumers in terms of dietary quality. We’ve invested in doing things the traditional way because we believe it genuinely produces a superior and safer product.
Education Over Marketing
We encourage you to research the actual medical evidence before following new trends or flashy marketing in the food world. Ask questions like: How was this food made? How was it packaged? Be as curious and even suspicious as you need to be with any product on the store shelf. In our modern times, marketing often outpaces education, and companies may not highlight things like plastic aging or additives in their advertising. It’s up to us, as producers and informed consumers, to bridge that gap. We take pride in educating our customers about these details. This is why we don’t tire of writing articles like this, sharing what we’ve learned. We firmly believe an informed customer is a healthier customer.
In the spirit of transparency: our Secret Lands Farm team ages cheese with old-world techniques, not because it’s trendy (in fact, using kefir and washing rinds is quite rare nowadays), but because it works best. We see ourselves not just as cheese sellers but as guardians of a tradition that respects your health. Every wheel of our cheese is a product of careful fermentation, diligent affinage, and respectful handling. When you taste it, you’ll notice the complexity and authenticity – that’s the result of cheese aging done right.
The Best Aged Cheese for Sale
As a thank you for supporting traditional methods, we are pleased to offer significant savings when you purchase larger quantities. In fact, we have great discounts (up to 50% off) when purchasing our aged cheeses. In portions like quarters, halves, or whole wheels. It’s our way of making real artisan cheese more accessible. So if you’re looking for the best aged cheese for sale! The kind that’s naturally lactose-free cheese due to fermentation, free of microplastics, and bursting with flavor – you know where to find it! We stand by every wheel that leaves our farm, knowing it’s been made and aged with care, integrity, and the goal of delivering you a healthy, delicious food.
In summary, plastic-wrapped vs. washed-ripened cheese aging isn’t just a technical difference; it’s a choice between cutting corners or respecting nature. We choose nature. We invite you to taste the difference and join us in valuing how your food is produced. When you select cheese (or any food), remember: the story behind it matters. Choose the story that aligns with health, tradition, and truth – your body will thank you, and so will the artisans who take pride in doing things the right way.
Sources:
- Visentin, E. et al. (2025). Assessing microplastic contamination in milk and dairy products. npj Science of Food, 9(135). – This study found ripened cheese had ~1,857 microplastic particles per kg, highest among dairy products dairyreporter.com.
- Dairy Reporter – Report on microplastics in cheese, highlighting packaging as a likely source and that longer maturation in plastic can shed more particles dairyreporter.com.
- Beyond Plastics – Fact sheet on plastic-wrapped cheese, noting common plastic types (LDPE, PVC) that leach chemicals like benzophenone and DEHA into cheese beyondplastics.org.
- Culture Cheese Mag – Advice from a cheesemonger explaining that wrapping cheese in plastic cuts off oxygen and kills beneficial rind microbes, harming cheese quality culturecheesemag.com.
- Secret Lands Farm – “Kefir Grains: From Legend to Probiotic” article. Describes how using kefir culture naturally produces lactose-free cheeses with rich microbiomes secretlands.ca
- Reddit (citing Oxford Companion to Cheese) – Historical note that the first recorded washed-rind cheese was made by monks in the 7th century (Munster in Alsace) reddit.com.
- Vetropack (Glass packaging company) – Article on microplastics and packaging; confirms glass is chemically inert and releases far fewer substances than plastic vetropack.com.