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.
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 |
| 1-6 months,Wipe with wine and saline during ripening | / |
Blue cheese | roquefort; dannblu; gorgonzola; | 6-8 weeks | / |
Semi hard cheese | edam; gouda; maasdam; mimolette; | 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.
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