Case study
Multilayer packaging materials: modalities of choice and applications

Cheeses are special products to pack. Some cheeses are inert products, while others are fermented products containing living micro-organisms. The multilayer packaging barrier must therefore be adapted to the type of cheese being packaged.

Cheeses can be made from cow's milk, goat's milk, ewe's milk, whey or blended milk (cow-goat-ewe-buffalo). They can also be made by cooking other cheeses (in the case of processed cheeses).

Cheeses can be fresh (petit-suisse, fromage blanc, fresh cheeses) or ripened. Ripened cheeses are classified by manufacturing technology: soft cheeses (bloomy rind, washed rind, mixed rind), uncooked pressed cheeses, cooked pressed cheeses and blue-veined cheeses.