New markets for natural crust cheeses

According to DSM Food Specialties, producers of speciality cheeses can benefit from increased shelf life and more flexibility in their logistics thanks to Pack-Age, a moisture permeable cheese membrane which can be used to pack and preserve natural crust cheeses.

Compared to traditional paper bags and micro perforated barrier films, the cheese crust quality is maintained for longer, resulting in less cheese waste and creating new export opportunities.

The permeability of Pack-Age prevents sticky or slimy cheese surfaces, off flavours and off taste throughout shelf life. In addition, an extension of three to six weeks can be achieved depending on the cheese type.

The clean label solution improves crust quality and avoids unwanted growth of microorganisms on the cheese. The moisture permeability membrane properties limit cheese weight loss during the maturation process as well as during stock management and transport.

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