For cheese maturing

Vacuum packets for cheese maturing belong to the range of unique multilayer shrink packets specially designed for packing cheese. Special multilayer structure of the packets provide maintaining of cheese moisture on the optimum level and protect the product from oxygen influence, while letting out the CO2, emitted during cheese maturing process.

Main advantages of CRYOVAC® packets for cheese maturing:

Increased product output

Hygienic protection of the product

Easy to use

Excellent shrinking ability

Attractive appearance

BKR1 Russian-made packet produced from domestic material  Width – 55 micron  Low temperature shrinking (below 80º)  Colors – red, yellow, dark-yellow, orange, green, white, colorless  Bottom rounded seam  Shipped without a band or on the band  Full-color print on both sides on demand

BK1L  Russian-made packet produced from English material  Width – 60 micron  50% shrinking at the temperature of 85-88º  Colors – red, yellow, dark-yellow, colorless  Bottom rounded or lateral seams  Shipped without a band or on the band Full-color (6 colors) print on packets

BK4L 

Russian-made packet produced from English material 

CO2 permeability 1750 cm3/m2 – specially for cheeses with increased level of lactic acid fermentation 

Width – 60 micron 

50% shrinking at the temperature of 85-88º 

Colors – red, yellow, dark-yellow, colorless 

Bottom rounded or lateral seams 

Shipped without a band or on the band 

Full-color (6 colors) print on packets