Get more from your cheese, naturally
Pack-Age® is a high tech packaging solution for naturally ripening cheese. This remarkable solution envelops the cheese with a moisture permeable, breathable membrane that allows the cheese to ripen naturally, but without the risk of mould and yeast growth.
The result is a higher quality and value of the cheese because of the homogeneous drying.
What’s more, because Pack-Age® eliminates the crust removal process, less cheese is lost, less production time is needed and a higher yield is achieved with the use of less material. Ticking all the boxes in sustainability benefits.
- Natural ripening, no coating needed
- Clean label opportunities
- Improved quality by more consistent drying through cross-section and dry rind
- Improved yield with less moisture loss, no cutting loss and less labor
- More sustainable with a reduced carbon footprint of 10%
Traditionally, there are two main processes for ripening hard and semi-hard cheeses like Gouda, Edam, Manchego and Emmental. The first, called natural ripening, involves coating the cheese after brining so that the cheese air-dries and a hard crust is formed during ripening. The second involves brining followed by airtight packaging, so that the cheese stays soft and doesn’t form a crust.
Pack-Age® combines the best of both methods giving cheese makers tighter control of both the moisture level and the gases (like oxygen) passing through. The membrane´s permeability enables the cheeses to be dried naturally to air during ripening so they develop their own natural taste, texture and dry rind.
This new technology has been tested for taste and texture by the Dutch Dairy Research Institute (NIZO). During the ripening process, each cheese was shown to develop its own balance of taste and texture. Comparative research from the NIZO demonstrated that the Pack-Age® film preserves this balance compared to naturally ripened cheese, even with the 50% reduction in moisture loss provided by the use of Pack-Age®.