Combining our unique position with our skills in Life Sciences and Materials Sciences, DSM has developed Pack-Age™, an innovative, permeable packaging concept for ripening semi-hard and hard cheeses. The Pack-Age™ concept represents a new approach which is being marketed by DSM Specialty Packaging and allows cheese to be ripened naturally in a breathable film, ensuring an optimum taste and texture yet without the risk of mold formation.
Traditionally, there are two main processes for ripening hard and semi-hard cheeses, such as Gouda, Edam, Manchego and Emmental. The more traditional way, also known as natural ripening, involves coating the cheese after brining; here, the cheese air-dries and a hard crust is formed during ripening. An alternative method involves brining followed by airtight packaging, so that the cheese remains soft and does not form a crust. In addition to their known benefits, both processes also have drawbacks in terms of cost, yield and/or taste and texture.
Pack-Age™ combines the best of both worlds and enables cheese makers to optimally control the moisture level as well as the gases, such as oxygen, passing through. The film's permeability enables the cheeses to be dried naturally in air during ripening to allow them to develop their own natural taste and texture. When used in combination with DSM’s Delvocid®+, a natural yeast and mold inhibiter, the Pack‑Age™ film provides the best possible protection against the growth of yeast and mold. This new concept can be used for all types of hard and semi-hard cheeses and also opens up the option of new cheese varieties.
This new technology has been taste- and texture-tested by the Dutch Dairy Research Institute (Nederlands Instituut voor Zuivel Onderzoek - NIZO). During the ripening process, each cheese develops its own balance of taste and texture. Comparative research carried out by the NIZO has shown that the Pack-Age™ film preserves this balance, even with the 50% reduction in moisture loss provided by the use of Pack-Age™ compared to naturally ripened cheese.
Several cheese producers throughout Europe are applying the Pack-Age™ concept commercially in their cheese ripening or logistics processes, while a number of medium‑sized and larger cheese makers are currently testing the Pack-Age™ packaging concept for use with different types of cheese.
