Before the development of modern packaging, cheesemakers relied on natural wraps to protect their cheeses en route to market. Nature conveniently provided materials free for the taking, such as chestnut, fig and grape leaves, ferns and cabbage leaves.
In this country, Oregon's Rogue River Creamery wraps its premier blue cheese in local grape leaves. Andante Dairy in Petaluma makes its Figaro, a lovely fig-leaf-wrapped cheese, in the fall. The leaves are decorative but also contribute an earthy flavor.
Recently, I tasted a particularly memorable example of the genre, a chestnut-leaf-wrapped goat robiola from Piedmont, in northern Italy. Purchased at peak ripeness and consumed before the day was done, this awesome little wheel reminded me of the skill that resides in communities that have made cheese for centuries.
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