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how to choose packaging for your cheese
- Jan 03, 2019 -

We are happy to recommend our Austlon-CD for your semi hald or hard cheese packaging. Austlon-CD is designed especially for ripening of gaseous cheeses such as Emmental, Gouda and Edam. Austlon-CD is suitable for cheese curing, thus allowing CO2 to be released from the cheese while keeping its oxygen and moisture barrier. Available either in clear or a variety of colors.

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Items

                    Main type 

Curing time

Packaging Requirement

 Fresh Cheese 

 feta; mozzarella;  mascarpone;   ricotta  
   

Rather short

transparent or logo pringting, high barrier

 White mould cheese 

   camembert;   brie.   

1-3 months

                /

 Washed rind cheese


      
pont l; eveque;  munster;   herve;  weisslacker;   taleggio.  
   

1-6 months,Wipe with wine and saline during ripening

               /

 Blue cheese

  roquefort;   dannblu;  gorgonzola;   
   blue   stilton;   german   blue. 
   

6-8 weeks

               /

 Semi hard cheese 

 edam; gouda; maasdam; mimolette;   
 havarti;  /Provolone; Monterey Jack. 
   

half curing,1-6 more shelf life

color packaging, allowing CO2 to be released.

 Hard Cheese

beaufort; bergkase;  cheddar; manchego  parmigiano;   reggiano; emmental
   

completely curing,9-24 more shelf life.

color packaging,  allowing CO2 to be released.


www.barriershrink.com/lidding-film/

Hot Product Cheese Shrink Bags is designed especially for bone-                  in products, either fresh or frozen, with high puncture resistance to avoid leakers during transportation and storage. 

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International Plastic Engineering Co., Ltd

Add: Changle Industrial Zone, Haimen City, Jiangsu Province 226124, China

Contact: Michelle Fan

Tel:+86-21-36393240

Fax:+86-513-82603111

Mob:+8613918816200

Email:info@hq-plastic.com

Web: www.barriershrink.com


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