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Hi All,

I have made a couple a Camemberts that have turned out quite nicely and I wrapped six new ones yesterday that I made from 10 litres of milk.
I have a real problem folding the foil so it looks professional. Does anybody know how to fold the perforated foil properly? I have searched the web for some detailed instructions without any success.
I am going out today to buy some Camembert that looks as though it has been folded by pros. and carefully unfold the cheese to see what's going on.
In the meantime, can someone assist me as this seems to be a real art!
My cheeses look as though they have been wrapped by kids at Christmas time!

Regards,
Lindsay.

what I did is but the paper over the mould i used for the cheese then put the cheese on top of it as it presses into the paper and then orderly fouldto line them up on the sides