FORMATICUM

   

Brooklyn based Formaticum is devoted to helping preserve the life of cheese so you can enjoy its true taste in all its glory. They work directly with leading European manufacturers to bring you the same specialty materials used by the finest European cheese purveyors. Cheese was not put on this earth to be wrapped in plastic. This living, breathing, gastronomic miracle suffocates in non-porous materials. But when stored properly, it lasts longer and retains the original traits the cheesemaker intended. Honor the cheeesemakers. Save your cheese.

   

   

   

STORY

Mark Goldman, owner and founder of Formaticum, has been working in the cheese business since 2004. Immediately upon discovering his love of cheese, Mark dedicated himself to eating as many different types of cheese as possible.

This sent him on a cheese pilgrimage to Paris. Picture Mark's first night in the city: after a day of exploring cheese shops, he spread out his bounty over the bed and took in the aromatic funk of at least forty varieties of cheese. There was camembert, brie de meaux and vacherin mont d’or, all raw milk and delicious! As Mark sipped wine, he admired the assortment of materials wrapping his bounty. What were these materials? And how cool was it that they were all branded with the name of the purveyor so Mark could remember where he had purchased them?

The packaging differentiated these cheeses and, in a way, made them look noble. By the end of Mark's trip, he'd driven to factories all over France to learn everything he could about cheese packaging: That it not only looks good, but protects flavor and allows for proper oxygen exchange, letting cheese breathe. After all, cheese is alive. Let's not suffocate it and let it spoil before we can eat it.

Since that trip to Paris in 2005, Mark has dedicated himself to honoring the makers and defending flavor.

   

   

VALUES

It's not all about cheese.

Formaticum is dedicated to making their ecological footprint as small as possible and believe in treating workers fairly and with integrity. They only work with companies that share these same principles. Their European manufacturers uphold the most robust standards of quality for product performance, food safety, and for the protection and well-being of their employees.

Since Formaticum's founding in 2006, they've worked with ARCs for the repackaging of our retail products. ARCs are community organizations that provide employment for people with intellectual and development disabilities.

   

   

WHAT IS CHEESE PAPER?

Formaticum Cheese Paper is reusable and recyclable. Studies have proven this unique material postpones the spoilage point three times longer then leading food packaging alternatives. It’s also 100% recyclable and can be reused after washing.

Cheese is the result of the slow interaction between milk solids, micro-fauna that exist in raw milk, cultures that are introduced by the cheesemaker and the environment in which the cheese is matured and/or aged. Some types of cheese - in full, uncut wheels - can age for many years as their flavor, aroma and texture improve over time. However, not all cheeses improve with age. Once a wheel is cut and the rind is broken, the cheese begins to deteriorate, and small pieces of cheese have an even shorter lifespan than large wheels. Unless properly handled and stored, the cheese can quickly lose its distinctive taste, texture and appearance.

Cheese requires high humidity, yet must be able to breathe. Formaticum Cheese Paper is a two-ply material designed to maintain optimal humidity, while not allowing water to accumulate - thus preventing the growth of surface molds. Formaticum Cheese Paper’s two-ply material allows oxygen exchange. Wax paper, tin foil and plastic wrap are unsuitable for wrapping cheese because they neither regulate humidity nor allow oxygen exchange. Cheeses wrapped in these materials are prone to drying out, growing surface molds and other spoilage. In other words, not using cheese paper will make your cheese taste bad.

At its prime ripeness, living cheese is a perfect but fragile balance of aroma, taste, texture and appearance. Proper handling and storage can mean the difference between vibrant, delicious, living cheese and dead, ammoniated, spoiled cheese. Cheese paper is the difference between good cheese and bad cheese.

   

   

CHEESE STORAGE TIPS

  • Wrapping: Only wrap one kind of cheese in each piece of Formaticum Cheese Paper. Never wrap several cheeses together. Their flavors will interact and none of them will taste as good as they should.
  • Face Cleaning: Cheeses left out at room temperature may sweat or release oil. This is perfectly normal. If you must re-refrigerate cheese that has been left out at room temperature - before rewrapping, “face clean” the cheese by scraping its surface with a non-serrated knife removing any debris or oil from the surface; then wrap securely in Formaticum Cheese Paper.
  • Labeling: Use Formaticum Cheese Labels to ensure your cheese is securely wrapped in Formaticum Cheese Paper. Cheese labels can be used to easily identify your cheese and keep track of when they were purchased.
  • Refrigerating: Cheese should ideally be enjoyed at room temperature, but it will last longer in your refrigerator. Drastic temperature changes are not good for your cheese. If you have leftover cheese that has been out for hours, leave this cheese stored under a cheese dome at room temperature and enjoy the next day. There is nothing better than a soft cheese that has been left out all night on your morning toast! Never freeze cheese.
  • Rewrapping: Do not forget about wrapped cheese in the back of your refrigerator. Regularly remove stored cheese from the refrigerator, unwrap and inspect it. Eat a bite of cheese every day! If the paper has become damp or soaked through with oil, rewrap with a new piece of Formaticum Cheese Paper.
  • Cutting: Cutting soft cheese while is cold will be cleaner and will make it easier to move the cheese to the serving dish. Harder cheeses such as Parmigiano-Reggiano or aged Gouda are much easier to cut at room temperature. For hard cheese, a sharp cheese knife with an offset handle is the professional utensil of choice. For soft cheese, a cheese harp, wire or Roquefort bow will ensure clean cuts without deforming shape. Always use clean tools to prevent the introduction of new molds or bacteria.

   

   

   

FAQ

  • Does cheese wrapped in Formaticum need to be refrigerated? Yes!
  • What type of plastic is used? Polyethylene. No PVC.
  • Do Formaticum products contain BPA or BPH?  No. Never.
  • Where are the products manufactured? France and Italy.
  • Can you only use Formaticum for cheese? Cheese Storage Bags can also be used for sandwiches, sausages and snacks. Food Storage Bags are excellent for vegetables, bread and snacks. Use Cheese Storage Sheets for everything in the kitchen. Have a half of avocado you want to save for tomorrow? Leave the pit in and wrap in one of these sheets and that avocado will be fresh and green tomorrow.
  • What side of the paper comes in contact with the cheese? The printed side is the outside.
  • Can you reuse the paper or bag? Yes, BUT only reuse for the same type of cheese. Once you notice butterfat stains in the paper, it's time for a new sheet.
  • Can the paper or bags be recycled? Unfortunately cheese storage paper and bags are not recyclable, but the cheese storage sheets are.
  • How do I seal the bag? You don't have to. Formaticum designed these bags to work by folding the end of the bag underneath the cheese.
  • Can you reuse the sheets? Yes! Formaticum recommends washing with warm soapy water and air drying between uses.
  • What are Food Storage Bags? Food Storage Bags help all food last longer and they are reusable and recyclable. Studies have proven this unique material postpones the spoilage point three times longer then leading food packaging alternatives. It’s also 100% recyclable and can be reused after washing with warm soapy water and air drying between uses.