Permeable cheese packaging

Hard and semi hard cheeses, such a emmental, edam and gorgonzola release carbon dioxide during their life cycle, but require regulated oxygen to cure. The build up of carbon dioxide in packaging will impair flavour if absorbed by cheese over time, while unregulated oxygen will cause deterioration, shortening shelf life. Cryovac claims its new Permeable Darfresh limits the entrance of oxygen while permitting carbon dioxide to escape. The process allows cheese curing to occur after packaging. Block cheeses can then develop their natural flavour and texture, while retaining colour after packaging, the company claims. Cryovac also claims the vacuum fit packaging provides an extended shelf life for cheeses.

Source: foodproductiondaily.comAdded: 19 December 2006