technical proposals
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The packaging of cheeses garantees the product’s freshness and integrity. There are two categories of cheeses:
sliced cheeses (both fresh and aged) and cheese preserved in liquid (e. g. mozzarella).

Upon package opening, the cheeses must exhibit the same sensory properties of the fresh product prior to processing: fragrance, taste, consistency and colour.
The technology that enables this performance is packaging with a modified atmosphere that enhances the shelf-life and ensures weight stability.

For mould-ripened cheeses (e. g. gorgonzola), it is necessary to have packaging that is impermeable for water but permeable for CO2, which is created during fermentation. This characteristic comes provided in the closure film of the tray.

For mozzarella, the packaging is the guarantee to retain its liquid and comes in two kinds of packaging: flexible pouches or rigid container closed with a thermosealed film.

MODIFIED ATMOSPHERE Nitrogen N2 – carbon dioxide CO2 – oxygen O: in exactly dosed quantities to conserve the natural colour of the pieces and slices.

PACKAGING PERFORMANCE - Barrier against moisture to avoid weight loss and partial dessication of the products.
- Barrier against air to preserve the composition of the modified atmosphere.
- Barrier against aromas to maintain the fragrance of the meat.
- Anti FOG to inhibit condensation on packaging surfaces that can hinder the visibility of the packaged product.