VACUUM BAGS
Cheese-ripening bags
The film's special structure releases excess carbon dioxide (CO₂) generated during cheese ripening while protecting the product against oxygen (O₂) ingress.
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About the material
The film's water-vapour permeability helps prevent the cheese from drying out and promotes even moisture distribution.
Properties and applications
| Material structure | PET/PA/PE |
|---|---|
| Heat shrinkage, % | 50 |
| Thickness, µm | 50 |
| Sizes | Made to order. |
| Benefits | Clarity and gloss; coloured versions. |
Features and options
Clear and coloured versions
High puncture resistance
Application examples
What to consider when selecting a material
Cheese-ripening bags are selected for the specific ripening process. State the cheese type, block or wheel format, process conditions and equipment. CO₂ release and oxygen-barrier properties matter; a standard barrier bag is not automatically a substitute.