Packaging Solutions for the Cheese Industry

Yes. Export packaging often requires higher barrier performance, longer shelf life protection and specific labelling formats. We regularly advise Irish cheese producers on packaging suitable for extended transit times and the preferences of international retail buyers.

All food contact materials we supply comply with EU Regulation 1935/2004 and relevant Irish food safety legislation. Certificates of conformity and technical data sheets are available to support HACCP systems and customer audits.

Cheeses that need to keep maturing, including soft-ripened and blue varieties, require breathable films that allow controlled gas exchange. We supply films with defined oxygen and moisture transmission rates. Where maturation needs to stop at a specific stage, vacuum or high-barrier films are generally the better solution.

Vacuum packaging and modified atmosphere packaging (MAP) are the most effective options. Vacuum packaging removes oxygen and works particularly well for hard cheeses such as cheddar. MAP replaces air with a controlled gas mix, which is often better suited to softer cheeses and sliced products where texture and appearance need to be preserved.