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gasforming cheese

During the ripening process of Swiss style cheese, like the Dutch Maasdammer type, gases are formed. In order to retain the moisture content these cheese types may require the use of cheese wax. A conventional cheese wax will close the cheese surface completely which can lead to blistering of the coating.

In contrast to mineral waxes, coatings of Paradip Nowax® show permeability of gases while retaining the moisture in the cheese. This enables the product to be used on gas forming cheeses which normally have to be recoated several times.


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