• Vacuum and/or gas flush (N2 and CO2) in gas and moisture proof film are common.
  • Vacuum alone is not recommended because complete evacuation of oxygen is difficult and small unsightly mould spots often appear.
  • Gas flush with CO2 or blends of CO2 and N2 effectively prevent mould growth.
    • CO2 is water soluble so it is absorbed into the water of the cheese and the package becomes tight.
    • N2 which is not water soluble is useful for applications, such as shredded cheese and cheese curd, where a loose package is desired.
  • High density plastic (rigid containers) are used for fresh cheese such as cottage.
  • Oxygen permeable wrap such as grease proof paper and foil-laminated but unsealed wraps, are preferred for surface ripened soft cheese.