Packaging

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.