An investigation into those hard-to-open, impossible-to-reseal tubes
Photo: Maximilian Stock Ltd./Getty Images It’s easy to find disaster in the kitchen. A sliced finger; a mess of burnt garlic; a swarm of fruit flies bursting forth like dust from the sink’s strainer, from which you neglected to remove remnants of the garlic you burnt after slicing your finger. Yes, to err is human and to err in the kitchen is also human and more specific.
“Well, why don’t you just take greater care in opening and storing the tubes?” one might wonder. “Why don’t you just take greater care when opening and storing the tuuubes?” one might respond to that person in a whiny voice, mocking them.
The packaging is strong and flexible, he maintained, and it keeps the delicate cheese fresh on its way to the consumer. Without the airtight material, Muñoz said the cheeses would likely spoil in a week or so. “This packaging is what enables the product to stay fresh and delicious long enough to leave the Creamery in Vermont and make it to places like New York City, where curd nerds can really enjoy the product in its intended form.
Capriole is a smaller manufacturer than a place like Vermont Creamery, and their smaller size does factor into the annoying-ness of the tubes. “We’re very tiny here, so we work with tabletop vacuum machines. And some people have that big rolling stock stuff so they can put those logs out, and then stamp something on top of them that you then peel back, which is, of course, easier. But we don’t have that kind of space or equipment. So it’s difficult.
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