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Cheese & Dairy Packaging
Oxygen and moisture barrier, sealing and product shape.
Oxygen and moisture barrier, sealing and product shape.
Block, sliced and shredded cheese, butter and other dairy products. The pack has to block oxygen, keep the aroma, keep moisture and fog out, and stay stable in chilled storage.
Cheese is sensitive to oxygen and moisture. The right barrier limits oxidation, mould and drying out.
The pack keeps the cheese’s own aroma in and outside odours out, so flavours do not transfer.
In chilled cabinets the film should stay clear and free of fog, so blocks and slices remain visible.
The film must stay flexible and seal well when chilled. For a long shelf life, check the barrier level, seal cleanliness and residual oxygen.
Four product families cover most cheese and dairy packs. Start with the format that matches the product shape and the machine you run. VSP film also suits blocks and slices, and automatic packaging film suits shredded cheese and powders.
Pre-made bags for blocks and wedges, filled and sealed on a vacuum machine.
PA/EVOH/PE structure with a higher oxygen barrier, to limit oxidation and mould on cheese that needs a longer shelf life.
Clear co-extruded bag with reliable heat sealing that stays flexible when chilled, for everyday chilled cheese.
Formed packs for portioned cheese when the line runs a thermoformer, in two structures.
Good formability, flexibility and clarity, for chilled portions and slices.
EVOH oxygen-barrier layer for portions that need a longer shelf life.
Barrier, seal and strength layers in one 7, 9 or 11-layer extrusion, as base film for bags, lidding or lamination.
Laminated pouches, plain or printed to your artwork, for shredded cheese, powders and dairy products that need a composite pack.
A first recommendation: the final structure, thickness and format are confirmed with samples tested on your packing machine.
Seven details are enough for a first proposal. If you do not know an answer yet, just write "Not sure": our engineers will help you work it out, and samples confirm the choice on your machine.
What you pack: blocks, wedges, wheels or sliced cheese
Chilled or frozen, and how the packs are distributed
Any cooking, pasteurisation or reheating after packing, or none
Machine type or model, or packed by hand
Bag or web dimensions, and thickness if known
Plain or printed, number of colours, artwork
Estimated quantity per order or per month
Chamber machines and external suction sealers need different bags.
Read Guide
Where each format wins on shelf life, presentation and cost per pack.
Read Guide
Bones and sharp edges put film under stress. Puncture resistance, shrink behaviour and how to trial a bag before you switch.
Read GuideSend us four details and a packaging engineer will suggest a first option and a sample plan.
Share the product, the machine and the volume. A packaging engineer replies with a proposal and, if useful, a sample plan.