EP0299845B1 - Packaging for cheeses or soft cheese specialities - Google Patents

Packaging for cheeses or soft cheese specialities Download PDF

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Publication number
EP0299845B1
EP0299845B1 EP88401737A EP88401737A EP0299845B1 EP 0299845 B1 EP0299845 B1 EP 0299845B1 EP 88401737 A EP88401737 A EP 88401737A EP 88401737 A EP88401737 A EP 88401737A EP 0299845 B1 EP0299845 B1 EP 0299845B1
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EP
European Patent Office
Prior art keywords
cheese
packaging
lower element
box
lid
Prior art date
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Expired - Lifetime
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EP88401737A
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German (de)
French (fr)
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EP0299845A1 (en
Inventor
Claude Michel Fucks
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Savencia SA
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Bongrain SA
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Publication date
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Priority to AT88401737T priority Critical patent/ATE64577T1/en
Publication of EP0299845A1 publication Critical patent/EP0299845A1/en
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    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/72—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials
    • B65D85/76—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials for cheese

Definitions

  • the present invention relates to the packaging of soft cheeses or soft cheese specialties and more particularly cheeses or soft cheese specialties with a bloomy rind.
  • This packaging includes a box generally limited by two upper and lower planar faces and a side wall forming a vertical axis belt and composed of two parts, a lower element and a cover, self-supporting, distinct, respectively associated and separated in the closed states _ initial or later _ and open from the box, the lower element and the cover defining, when associated in the closed state, an internal housing of dimension substantially greater than that of the cheese or cheese specialty, in which the latter can be housed, a gas circulation around it being possible the packaging comprising, in addition, in the lower element a lower interface plate serving as a support for cheese or cheese specialty by its lower face.
  • PVC or PS boxes or box bottoms which are currently on the market.
  • Expanded polystyrene boxes are very light and can therefore reduce the gross weight of the goods transported. However, it should not be forgotten that expanded polystyrene proves to be an excellent insulator. This can be an advantage if a well refrigerated cheese is packed in an expanded polystyrene box and transported over fairly long distances.
  • the document FR 1 397 270 teaches the conditions for using a film of synthetic material making it possible to obtain, in a package, the ratio between the oxygen pressure and the carbon dioxide pressure. ensuring the good conservation of the fruits.
  • EP 0 153 215 it is proposed to improve the preservation of food products by placing them in gas-tight packaging. After vacuuming the packaging, a gas mixture is injected into it consisting of substantial quantities of carbon dioxide and nitrogen. Carbon dioxide produces a bactericidal effect and nitrogen an antioxidant effect.
  • document FR 2 198 700 it is planned to preserve agricultural products by placing them in bags with selective permeability provided with windows initially filled with an inert gas.
  • a packaging for the preservation of fruits and vegetables comprising gas-tight walls and, in association with these, a silicone elastomer membrane.
  • a membrane essentially aims to maintain the fruits and vegetables in their initial state, the atmosphere surrounding them being depleted in oxygen and enriched in carbon dioxide.
  • this is a very specific application in the technical field of fruit and vegetables which is very different from that of cheeses.
  • heat treatments by cold which is incompatible for cheeses such as those considered here.
  • the aim is to prevent any development of molds whereas, on the contrary, soft cheeses contain in their dough or on the surface aerobic micro-organisms whose life and a certain development are desired. , which therefore requires the supply of oxygen contrary to what is provided for fruits and vegetables.
  • the gases to be controlled are mainly oxygen and carbon dioxide, while the permeability to water vapor is not even considered to be decisive, the membranes used, however, have a resistance important for the passage of water vapor. In the case of the cheeses considered, water vapor tightness is, on the contrary, deliberately sought in relation to the activity of molds.
  • the document FR-A-2 182 385 describes a packaging for cheeses which comprises a base of inverted hollow form provided with orifices and a bell which can be fitted on the base provided with perforations. According to a variant, the cheese rests on the base via a straw shelf. According to this document, such packaging aims to ensure the aeration of the cheese.
  • the packaging does not allow control of the atmosphere surrounding the cheese and the passage of air from the inside to the outside results from the orifices and perforations of the base and the bell.
  • the documents FR 1 108 036 and FR 2 049 237 describe a plastic cheese box allowing the circulation of outside air in the box and between it and the outside.
  • the box does not allow control of the atmosphere surrounding the cheese and the passage of air from the inside to the outside results from the cooperation of the bottom and the lid.
  • Document FR 2 517 279 describes a box intended for the storage of products sensitive to dehydration, such as lettuces, which makes it possible to store these products in an atmosphere at high partial pressure of water vapor without them being in contact with liquid water. But, as it follows from the above such products _ vegetables _ have nothing comparable _ functionally _ with cheese.
  • the atmosphere surrounding the cheese is only outside air, whose composition is not that optimal for the finish of the ripening which continues or should continue once the cheese is wrapped.
  • the cheese, in the packaging is devoid of a wrapping sheet. As indicated above, this may result in drying of the cheese and an unsatisfactory development.
  • the object of the invention is therefore to produce packaging intended specifically for a cheese or soft cheese specialty which allows in combination the continuation of ripening in the best conditions, easy handling by the consumer, improved protection and storage of cheese.
  • Such packaging constitutes, in combination, in packaging-overwrapping in which the cheese or cheese specialty can be packaged naked and directly, allowing it to continue to mature.
  • the invention then relates to such a cheese or cheese specialty thus conditioned.
  • the cheese or cheese specialty packaged can be packaged directly and naked in such packaging, without having been previously packaged in a conventional manner for this type of product in paper. (or equivalent) packaging.
  • This packaging therefore acts, in combination, packaging and overwrapping.
  • the cheese or cheese specialty may be visible; its maturation continues _ although conditioned _; its surface flora is not hindered by a paper or equivalent applied to its surface; the product is held securely in place.
  • Such packaging can be visually similar to traditional boxes well known for this type of product. They can be stacked and / or juxtaposed. This packaging can remain functional after its first opening provided that it is properly closed.
  • Figures 1 and 2 are two schematic sectional views through a vertical axial plane of two embodiments of the packaging according to the invention, the cheese or cheese specialty being shown schematically in dashed lines.
  • the invention relates to the specific packaging of cheeses or soft cheese specialties and more particularly with flowery rind.
  • Such cheeses or cheese specialties concerned by the invention are of the general Camembert type or equivalent. They are not as such the object of the invention.
  • Such cheeses or cheese specialties are intended to be sold either individually or by the cut.
  • the invention relates to these two variants to which the packaging applies perfectly, its size being appropriate to that of the packaged product.
  • Such a cheese or cheese specialty is presented as a solid block, of solid consistency (in the absence of external constraints).
  • This block has for example a general parallelepipedal or cylindrical shape limited by two substantially planar faces normally upper and lower respectively and a side wall extending in vertical direction.
  • the cheese or cheese specialty has a surface flora, in particular of penicillium candidum.
  • Such a cheese or cheese specialty therefore constitutes a living product the ripening of which it is desirable to control until consumption.
  • the cheese industry technique teaches the physico-chemical conditions desirable for ripening (temperature, humidity and gas composition of the product environment). We refer here to these lessons, without developing them in detail, especially since these physico-chemical conditions are variable but known from one product to another.
  • the packaging considered is of the type comprising a box 1 generally limited by two upper and lower flat faces and a side wall 10 forming a belt with a vertical axis and composed of two parts, a lower element 4 and a cover 5, self-supporting, distinct, respectively associated and separated in the closed _ initial or subsequent _ and open states of the box 1, the lower element 4 and the cover 5 defining, when associated with the closed state, an interior housing 8 of dimension substantially greater than that of cheese or cheese specialty 7, in which the latter 7 can be accommodated, a gas circulation around it 7 being possible.
  • This packaging constitutes, in combination, a packaging-overwrapping in which the cheese or cheese specialty 7 can be conditioned naked and directly while allowing the further refining.
  • the interface plate 6 is distinct from the lower element 4 and rests on the bottom 4a of the lower element 4 provided with a multiplicity of recessed reliefs and projections capable of allowing on the one hand the maintenance of the interface plate 6 and secondly its ventilation.
  • a window 2 is located on the side wall 10 of the box 1, which allows on the one hand the stacking of several packages and, on the other hand, the functional use, from the point of visual view of the upper face of the packaging, either for marking or for decoration, or to allow viewing of the cheese or cheese specialty 7, in particular by transparency.
  • the lower element 4 and the cover 5 are associated with each other by means of rigid association, waterproof, removable but reusable of the bead type cooperating with a groove, this bead and this groove having a certain flexibility.
  • other functionally equivalent means of association can be envisaged, such as those known in the field of packaging.
  • the membrane 3 is rigidly fixed and substantially sealed around the window 2 by gluing, welding, mechanical jamming or the like.
  • the box 1 can visually have a shape, dimensions, an appearance reminiscent of those of overpacks of conventional box type suitable for the cheeses or cheese specialties considered. This then makes it possible to combine a highly functional achievement in a traditional visual design.
  • the shape, the dimensions, the appearance of the box 1 can be unpublished. It should be noted that, unlike traditional boxes of the Camembert box type, the shape and dimensions of which are conditioned by those of the cheese or cheese specialty, it is possible, according to the invention, to overcome these, in particular because the packaging is not closely subject to the cheese or cheese specialty but, on the contrary, discarded from it, due to the free space 12.
  • the box 1 can have a generally parallelepiped shape while the cheese or cheese specialty 7 has a generally cylindrical shape, or vice versa.
  • box 1 (and also cheese or cheese specialty) to upper and lower flat faces and a side wall of vertical axis (or extending in vertical direction) by considering the usual rest position d 'such a box 1 that is to say the one where it rests with its lower element 4 below and its cover 5 above, both horizontal.
  • This rest position serving here as a reference the other constituent elements of the invention are described in relation.
  • the box 1 can be placed in any desired position (for example with the axis of the side wall 10 forming a belt placed horizontally and not vertically, that is to say on its edge).
  • the self-supporting character of the lower element 4 and of the cover 5 is understood to mean the fact that these have a certain strength, an overall rigidity, as opposed to a flexible, flexible, soft, deformable state, without resistance. This self-supporting character makes it possible to efficiently pack cheese or cheese specialty in order to ensure its protection while maintaining space 12.
  • the closed state and the open state correspond to the situations commonly called so for a box.
  • the lower element 4 and the cover 5 cooperate with each other to form an interior housing 8 which is essentially inaccessible from the outside.
  • an interior housing 8 is not really constituted and there is access to the interior of each of the two parts 4, 5.
  • the initial closed state is that in which the box 1 is originally when it is constituted and containing the cheese or cheese specialty 7.
  • This state corresponds for example to that of a cheese or cheese specialty, 7, being sold in a store.
  • the subsequent closed state is that in which the box 1 is closed when it has been brought at least once to the open state.
  • This state corresponds, for example, to that of cheese or cheese specialty already started for consumption but nevertheless stored.
  • the internal housing 8 is limited by the various walls constituting the lower element 4 and the cover 5.
  • the free space 12 results from the appreciable difference in size between the interior housing 8 and the cheese or cheese specialty 7, the box 1 being higher and wider than the cheese or the cheese specialty 7.
  • This free space 12 allows the presence of a gaseous medium suitable for the ripening of the cheese or the cheese specialty 7 as well as its permanent circulation and therefore the constant ventilation of the product thus conditioned.
  • the free space 12 has, for example, a transverse dimension, between the cheese or cheese specialty 7 and the packaging, of the order of approximately 5 mm to 10 mm.
  • the box 1 may have, for example, a generally parallelepipedal or even cylindrical shape or any other suitable, suitable shape.
  • the material constituting the lower element 4 and the cover 5 is a plastic material.
  • the material of the lower element 4 and / or of the cover 5 is polyvinyl chloride.
  • At least part of the box 1, in particular the cover 5, the upper face, the side wall, is made of a transparent material.
  • the cover 5 or at least its upper face is transparent. The transparent nature allows the consumer to appreciate, observe, verify the cheese or cheese specialty 7, in particular its surface flora and therefore its ripening state.
  • One or both of the constituent parts of the box 1 can be produced by injection, thermoforming, molding or any other process.
  • the box 1 is preferably semi-rigid so as to allow the rigid association of the two constituent parts 4, 5 with one another, repeatedly.
  • substantially leaktight is understood to mean total or almost total leaktightness, that is to say a zero or very low permeability, therefore negligible compared to the normal requirements of the packaged product.
  • the membrane 3 with selective permeability allows the control of the gas and water vapor flows between the inside and the outside of the box 1 and more particularly the control of the oxygen, water vapor, carbon dioxide content. and in ammonia, in the interior housing 8.
  • the development of microorganisms in the surface flora, in particular the penicillium candidum, is stimulated by oxygen and inhibited by carbon dioxide.
  • the membrane 3 allows the elimination of an appropriate part of the carbon dioxide, the supply of oxygen in a suitable quantity and the maintenance of an optimal humidity level in the interior housing 8.
  • Too low oxygen permeability of the membrane 3 would cause too rapid development of the penicillium, therefore too rapid evolution of the cheese or cheese specialty 7. Too low oxygen permeability would result in insufficient growth of the penicillium and therefore degradation of the packaged product.
  • the humidity level sought for cheeses or cheese specialty 7 with a flower rind such as those referred to here is greater than 73% and preferably between 85 and 90%.
  • the nature of the membrane 3 used and the surface of the window 2 are therefore chosen as a function of the cheese or cheese specialty 7 conditioned for optimal ripening, this choice being therefore within the reach of those skilled in the art.
  • Various films can be used to form an appropriate membrane 3: microporous polypropylene films, cellulose ester films, membranes and laminates of expanded polyetrafluoroethylene, films of irradiated polycarbonate, of irradiated polyethylene, membranes of polysulfone polymer and sulfonated polysulfone .
  • the interface plate 6 provides, by its porosity, ventilation of the lower face 7a of the cheese or cheese specialty 7. This ventilation can have the same degree as for the other faces. It allows normal development of the surface flora. On the other hand, the interface plate 6 allows, in cooperation with the membrane 3, the maintenance of a suitable portion of the moisture of the cheese or cheese specialty 7. It absorbs a significant portion of the moisture lost by the cheese or cheese specialty 7 at the start once packaged and then returns it to the interior housing 8.
  • This interface plate 6 consists of a sheet or plate of a porous, water-absorbent material, which cannot be broken down over prolonged contact with moisture.
  • Materials mainly based on cellulose satisfy these characteristics; for example non-woven cellulose sheets, waxed or not, or sheets or sheets of cellulose wadding.
  • the interface plate 6 has patterns or reliefs on its surface which contribute to the gas circulation in contact with the lower surface 7a of the cheese or cheese specialty 7.
  • the side wall 10 is constituted by a single wall of one of the two parts making up the box 1 _ lower bottom 4 or cover 5 _ the other part _ cover 5 or lower bottom 4 _ having a generally planar shape.
  • the side wall 10 is carried by and is an integral part of the cover 5.
  • the lower part 4 is then formed by a flat base constituting a presentation inspired by a cheese tray.
  • the cover 5 then constitutes a kind of bell.
  • the side wall 10 is carried by the lower part 4.
  • the latter can then be closed in a sealed manner by sealing with a film or complex 11 of sealed sealing.
  • the cover 5 covering this film 11 provides additional protection and enables the box 1 to be closed after the first opening which requires the removal of the sealing film 11.
  • the box 1 has internal structures in relief 9 ensuring the maintenance of the cheese or cheese specialty 7 spaced from its faces and walls and the constitution of the free space 12 surrounding the cheese or cheese specialty 7.
  • the two parts 4, 5 are originally closed (in the initial closed state) to each other by sealing substantially gas and vapor tight.
  • This sealing can result from cooperation for the rigid association of the lower element 4 and the cover 5. It can also result from specific means.
  • Such means may be of the type needing to be broken at the first opening of the packaging so that it clearly appears that this opening has occurred.
  • Such means can be, for example, a plastic film.
  • the packaging may therefore include, in addition, a film 11 made of a material substantially impermeable to gases and water vapor connecting and rigidly associated with the lower element 4 and with the cover 5 while ensuring a tight seal in the closed state. initial, this film 11 being removable to allow the box 1 to be opened.
  • the invention also relates to a cheese or cheese specialty 7 of the type considered thus conditioned.
  • this cheese or cheese specialty 7 is packaged naked and directly in the package constituting a packaging-overpack.
  • the packaging is intended for a soft cheese 7 with a flower rind weighing approximately 125 grams.
  • the moisture content of this cheese 7 is 49% and its fat-to-dry matter ratio is 56%. It is introduced into the packaging nine days after it has been manufactured.
  • the material constituting the box 1 is transparent polyvinyl chloride 500 ⁇ m thick. Box 1 is thermoformed.
  • the lower element 4 of the box 1 is closed until the first opening, by a transparent film 11 consisting of a polyester sheet of 12 microns thick laminated on a polyvinyl chloride sheet of 50 microns thick .
  • the interface plate 6 is produced in embossed sheets of virgin cellulose fiber dry agglomerated with food latex. It weighs 90 grams per square meter.
  • Two membranes 3 with selective permeability are made of microporous prolypropylene.
  • the pores have a diameter of about 0.2 microns.
  • Their nitrogen permeability at 23 ° C with a pressure differential of 0.2 bar is 1000 liters per hour per m2.
  • Their permeability to water vapor is 30 ° C of 103 g per m2 per hour.
  • the box has two windows 2 10 mm in diameter.

Abstract

The present invention relates to the packaging of soft cheese or soft cheese specialities and, more particularly, cheeses or soft cheese specialities with a surface mould. Packaging for cheese (7) or a soft cheese speciality, particularly cheese with a surface mould, which permits the circulation of air around the cheese (7) and the exchange of water vapour with the outside, which comprises a box (1) which is usually closed by sealing, consisting of a leaktight material and comprising at least one window (2) covered with a membrane (3) having selective permeability, permitting the entry of air coming from the outside, in a controlled quantity, this box being composed of a lower element (4) and of a lid (5) intended to close the package, including after the first opening, an interface plate (6) placed in the package ensuring aeration of the lower face of the cheese and the absorption of part of the moisture of the product. <IMAGE>

Description

La présente invention concerne le conditionnement des fromages à pâte molle ou des spécialités fromagères à pâte molle et plus particulièrement des fromages ou des spécialités fromagères à pâte molle et à croûte fleurie.The present invention relates to the packaging of soft cheeses or soft cheese specialties and more particularly cheeses or soft cheese specialties with a bloomy rind.

Ce conditionnement comprend une boîte limitée généralement par deux faces planes supérieure et inférieure et une paroi latérale formant ceinture d'axe vertical et composée de deux parties, un élément inférieur et un couvercle, autoporteurs, distincts, respectivement associés et séparés dans les états fermé _ initial ou ultérieur _ et ouvert de la boîte, l'élément inférieur et le couvercle définissant, lorsqu'ils sont associés à l'état fermé, un logement intérieur de dimension sensiblement supérieure à celle du fromage ou spécialité fromagère, dans lequel ce dernier peut être logé, une circulation gazeuse autour de celui-ci étant possible le conditionnement comportant, en outre, dans l'élément inférieur une plaque d'interface inférieur servant de support au fromage ou spécialité fromagère par sa face inférieure.This packaging includes a box generally limited by two upper and lower planar faces and a side wall forming a vertical axis belt and composed of two parts, a lower element and a cover, self-supporting, distinct, respectively associated and separated in the closed states _ initial or later _ and open from the box, the lower element and the cover defining, when associated in the closed state, an internal housing of dimension substantially greater than that of the cheese or cheese specialty, in which the latter can be housed, a gas circulation around it being possible the packaging comprising, in addition, in the lower element a lower interface plate serving as a support for cheese or cheese specialty by its lower face.

La conservation des produits alimentaires et plus particulièrement des fromages a fait l'objet de nombreuses études qui ont permis de comprendre certains phénomènes physiques ou chimiques essentiels.The preservation of food products and more particularly cheeses has been the subject of numerous studies which have made it possible to understand certain essential physical or chemical phenomena.

Il en ressort, notamment, le caractère bien spécifique d'un emballage par rapport au produit alimentaire qu'il concerne. Pour s'en tenir, par exemple, au cas spécifique déjà en soi particulier du fromage, on constate, en se référant à l'ouvrage de référence en la matière: "LE FROMAGE", coordonné par André ECK, Diffusion Lavoisier, Edition 1984, que le conditionnement fait l'objet de nombreuses variantes, selon le type de fromage: fromage à pâte molle (matériaux végétaux, papiers, matières plastiques, métaux, combinés ou complexes), fromages frais, fromages à pâte molle, fromages fondus. De plus, dans le cas de fromages à pâte molle, il est généralement prévu un emballage supplémentaire extérieur quelquefois dénommé suremballage. Pour des fromages tels que ceux du type camembert, carré de l'est, pont l'évêque, ou équivalent, un tel emballage supplémentaire se présente comme une boîte. Il est écrit à ce sujet, dans l'ouvrage mentionné, page 360:This shows, in particular, the very specific nature of a packaging in relation to the food product it concerns. To stick, for example, to the specific case already in itself particular of cheese, we note, by referring to the reference work on the subject: "THE CHEESE", coordinated by André ECK, Diffusion Lavoisier, Edition 1984 , that packaging is the subject of many variations, depending on the type of cheese: soft cheese (plant materials, papers, plastics, metals, combined or complex), fresh cheeses, soft cheeses, processed cheeses. In addition, in the case of soft cheeses, there is generally provided an additional outer packaging, sometimes referred to as an overpack. For cheeses such as those of the Camembert, East Square, Pont Bishop, or equivalent, such additional packaging is presented as a box. It is written on this subject, in the mentioned work, page 360:

"Le matériau utilisé depuis l'origine était exclusivement le bois déroulé, pour le couvercle, les bords et le fond."The material used since the origin was exclusively the unrolled wood, for the cover, the edges and the bottom.

En Allemagne, plus des trois quarts des boîtes de camembert sont entièrement en carton, le reste étant constitué de boîtes mixtes, c'est-à-dire en carton avec un fond en bois ou en matière plastique. Les boîtes mixtes carton/bois ont été jugées souvent très positivement.In Germany, more than three quarters of the camembert boxes are entirely made of cardboard, the rest being made up of mixed boxes, that is to say of cardboard with a wooden or plastic bottom. Mixed cardboard / wood boxes have often been judged very positively.

Les boîtes à camembert, entièrement en matière plastique, sont plus rares.Camembert boxes, made entirely of plastic, are rarer.

Ce sont des boîtes ou des fonds de boîtes en PVC ou en PS qui se trouvent actuellement sur le marché. Les boîtes en PVC destinées à l'emballage des pâtes molles, sans emballage interne, n'ont pas donné satisfaction.These are PVC or PS boxes or box bottoms which are currently on the market. The PVC boxes intended for the packaging of soft cheeses, without internal packaging, were not satisfactory.

Les boîtes en polystyrène expansé sont très légères et peuvent ainsi diminuer le poids brut des marchandises transportées. Mais, il ne faut pas oublier que le polystyrène expansé s'avère être un excellent isolant. Ceci peut être un avantage si un fromage bien réfrigéré est emballé sous boîte en polystyrène expansé et transporté sur des distances assez importantes.Expanded polystyrene boxes are very light and can therefore reduce the gross weight of the goods transported. However, it should not be forgotten that expanded polystyrene proves to be an excellent insulator. This can be an advantage if a well refrigerated cheese is packed in an expanded polystyrene box and transported over fairly long distances.

Par contre, l'affinage du fromage peut être accéléré par un effet de surchauffe".On the other hand, the ripening of the cheese can be accelerated by an overheating effect ".

L'article intitulé "Conditionnement des fromages à pâtes molles", publié en juin 1985 par Gerd STEHLE dans le n° 999 de la revue LA TECHNIQUE LAITIERE est particulièrement instructif. Il en ressort qu'une bonne conservation des fromages implique un choix convenable de la perméabilité de l'emballage aux gaz, spécialement à l'oxygène à la vapeur d'eau, au gaz carbonique et à l'amoniaque.The article entitled "Conditioning of soft cheeses", published in June 1985 by Gerd STEHLE in n ° 999 of the review LA TECHNIQUE LAITIERE is particularly instructive. It turns out that good preservation of cheeses implies a suitable choice of the permeability of the packaging to gases, especially oxygen to water vapor, carbon dioxide and ammonia.

Par ailleurs et dans un domaine technique différent le document FR 1 397 270 enseigne les conditions de mise en oeuvre d'un film en matière synthétique permettant d'obtenir, dans un emballage le rapport entre la pression d'oxygène et la pression de gaz carbonique assurant la bonne conservation des fruits. Dans le document EP 0 153 215, il est proposé d'améliorer la conservation des produits alimentaires en les plaçant dans des emballages imperméables aux gaz. Après avoir fait le vide dans l'emballage on y injecte un mélange gazeux constitué de quantités substantielles d'anhydride carbonique et d'azote. L'anhydride carbonique produit un effet bactéricide et l'azote un effet antioxydant. Selon le document FR 2 198 700, il est prévu de conserver des produits agricoles en les plaçant dans des sacs à perméabilité sélective munis de fenêtres initialement remplis d'un gaz inerte. Selon le document FR 1 567 996, il est proposé un emballage pour la conservation de fruits et légumes comportant des parois étanches aux gaz et, en association avec celles-ci, une membrane en élastomère silicone. Une telle membrane vise essentiellement à maintenir les fruits et légumes dans leur état initial, l'atmosphère les environnant étant appauvrie en oxygène et enrichie en gaz carbonique. Toutefois, il s'agit là d'une application bien spécifique dans le domaine technique des fruits et légumes lequel est très différent de celui des fromages. Ainsi, on sait que pour les fruits et légumes on peut envisager des traitements thermiques par le froid ce qui est incompatible pour des fromages tels que ceux considérés ici. De même, dans le cas des fruits et légumes on vise à empêcher tout développement de moisissures alors que, au contraire, les fromages à pâte molle contiennent dans leur pâte ou en surface des micro-organismes aérobies dont la vie et un certain développement sont souhaités, ce qui exige donc l'apport d'oxygène au contraire de ce qui est prévu pour les fruits et légumes. Enfin, dans le cas des fruits et légumes les gaz à contrôler sont principalement l'oxygène et le gaz carbonique alors que la perméabilité à la vapeur d'eau n'est pas même considérée comme déterminente, les membranes mises en oeuvre ayant cependant une résistance importante au passage de la vapeur d'eau. Dans le cas de fromages considérés, l'étanchéité à la vapeur d'eau est au contraire délibérément recherchée en relation avec l'activité des moisissures.Furthermore and in a different technical field, the document FR 1 397 270 teaches the conditions for using a film of synthetic material making it possible to obtain, in a package, the ratio between the oxygen pressure and the carbon dioxide pressure. ensuring the good conservation of the fruits. In document EP 0 153 215, it is proposed to improve the preservation of food products by placing them in gas-tight packaging. After vacuuming the packaging, a gas mixture is injected into it consisting of substantial quantities of carbon dioxide and nitrogen. Carbon dioxide produces a bactericidal effect and nitrogen an antioxidant effect. According to document FR 2 198 700, it is planned to preserve agricultural products by placing them in bags with selective permeability provided with windows initially filled with an inert gas. According to document FR 1 567 996, a packaging for the preservation of fruits and vegetables comprising gas-tight walls and, in association with these, a silicone elastomer membrane. Such a membrane essentially aims to maintain the fruits and vegetables in their initial state, the atmosphere surrounding them being depleted in oxygen and enriched in carbon dioxide. However, this is a very specific application in the technical field of fruit and vegetables which is very different from that of cheeses. Thus, we know that for fruits and vegetables we can consider heat treatments by cold which is incompatible for cheeses such as those considered here. Likewise, in the case of fruits and vegetables, the aim is to prevent any development of molds whereas, on the contrary, soft cheeses contain in their dough or on the surface aerobic micro-organisms whose life and a certain development are desired. , which therefore requires the supply of oxygen contrary to what is provided for fruits and vegetables. Finally, in the case of fruit and vegetables, the gases to be controlled are mainly oxygen and carbon dioxide, while the permeability to water vapor is not even considered to be decisive, the membranes used, however, have a resistance important for the passage of water vapor. In the case of the cheeses considered, water vapor tightness is, on the contrary, deliberately sought in relation to the activity of molds.

Différentes propositions ont été faites concernant des boîtes de conservation:Various proposals have been made regarding storage boxes:

Le document FR-A-2 182 385 décrit un emballage pour fromages qui comporte un socle de forme creuse inversée pourvue d'orifices et une cloche pouvant être emboîtée sur le socle pourvu de perforations. Selon une variante, le fromage repose sur le socle par l'intermédiaire d'une clayette en paille. Selon ce document, un tel emballage vise à assurer l'aération du fromage. L'emballage, selon ce document, ne permet pas un contrôle de l'atmosphère entourant le fromage et le passage d'air de l'intérieur à l'extérieur résulte des orifices et perforations du socle et de la cloche.The document FR-A-2 182 385 describes a packaging for cheeses which comprises a base of inverted hollow form provided with orifices and a bell which can be fitted on the base provided with perforations. According to a variant, the cheese rests on the base via a straw shelf. According to this document, such packaging aims to ensure the aeration of the cheese. The packaging, according to this document, does not allow control of the atmosphere surrounding the cheese and the passage of air from the inside to the outside results from the orifices and perforations of the base and the bell.

Les documents FR 1 108 036 et FR 2 049 237 décrivent une boîte à fromage en matière plastique permettant la circulation de l'air extérieur dans la boîte et entre celle-ci et l'extérieur. La boîte, selon ce document, ne permet pas un contrôle de l'atmosphère entourant le fromage et le passage d'air de l'intérieur à l'extérieur résulte de la coopération du fond et du couvercle.The documents FR 1 108 036 and FR 2 049 237 describe a plastic cheese box allowing the circulation of outside air in the box and between it and the outside. The box, according to this document, does not allow control of the atmosphere surrounding the cheese and the passage of air from the inside to the outside results from the cooperation of the bottom and the lid.

Le document FR 2 517 279 décrit une boîte destinée à la conservation de produits sensibles à la déshydratation, tels que les laitues, qui permet de conserver ces produits dans une atmosphère à forte pression partielle de vapeur d'eau sans qu'ils soient en contact avec l'eau liquide. Mais, ainsi que cela résulte de ce qui précède de tels produits _ des légumes _ n'ont rien de comparable _ fonctionnellement _ avec des fromages.Document FR 2 517 279 describes a box intended for the storage of products sensitive to dehydration, such as lettuces, which makes it possible to store these products in an atmosphere at high partial pressure of water vapor without them being in contact with liquid water. But, as it follows from the above such products _ vegetables _ have nothing comparable _ functionally _ with cheese.

De l'ensemble de ces études, articles, ou brevets de l'état de la technique, ne peut être déduit un conditionnement de fromage à pâte molle entièrement satisfaisant.From all of these studies, articles, or patents of the state of the art, cannot be deduced a completely satisfactory packaging of soft cheese.

Les documents FR 1 108 036 et FR 2 049 237 ne précisent pas expressément et clairement si le fromage est emballé dans un complexe d'emballage, avant d'être placé dans sa boîte formant suremballage:

  • Si le fromage est placé dans la boîte, sans être emballé au préalable, la libre circulation de l'air prévue entraîne un dessèchement du fromage et une évolution peu satisfaisante incompatible avec la qualité gestative recherchée.
  • Si le fromage est emballé dans un complexe d'emballage _ avant d'être placé dans la boîte _ la bonne visualisation du produit n'est plus assurée, et la commodité de manipulation du produit par l'utilisation n'en est pas améliorée par rapport aux emballages traditionnels.
The documents FR 1 108 036 and FR 2 049 237 do not expressly and clearly specify whether the cheese is packaged in a packaging complex, before being placed in its box forming an overpack:
  • If the cheese is placed in the box, without being wrapped beforehand, the free circulation of air provided results in drying of the cheese and an unsatisfactory development incompatible with the desired gestational quality.
  • If the cheese is packaged in a packaging complex _ before being placed in the box _ the good visualization of the product is no longer ensured, and the convenience of handling the product by use is not improved by compared to traditional packaging.

Et, dans un cas comme dans l'autre, l'atmosphère entourant le fromage (emballé ou non) n'est que de l'air extérieur, dont la composition n'est pas celle optimale pour la finition de l'affinage lequel se poursuit ou devrait se poursuivre une fois le fromage emballé. Compte-tenu de la réalisation de ces boîtes dans lesquelles le passage d'air de l'intérieur à l'extérieur est réalisé par la coopération du fond et du couvercle conformés spécialement, il n'est même pas possible de prévoir entre eux une membrane à perméabilité sélective.And, in one case as in the other, the atmosphere surrounding the cheese (packaged or not) is only outside air, whose composition is not that optimal for the finish of the ripening which continues or should continue once the cheese is wrapped. Given the production of these boxes in which the passage of air from the inside to the outside is achieved by the cooperation of the bottom and the specially shaped cover, it is not even possible to provide between them a membrane with selective permeability.

La boîte conforme au document FR 2 517 279 outre que, fondamentalement elle n'est pas destinée au fromage est d'une réalisation complexe et d'un coût élevé. Elle maintient un taux d'humidité excessif qui entraîne une nécrose des moisissures de surface.The box in accordance with document FR 2 517 279 apart from the fact that, fundamentally, it is not intended for cheese is of a complex construction and of high cost. It maintains an excessive humidity level which leads to necrosis of surface molds.

Selon le document FR-A-2 182 385, le fromage, dans l'emballage, est dépourvu de feuille d'enveloppement. Il peut en résulter, comme indiqué précédemment, le dessèchement du fromage et une évolution non satisfaisante.According to document FR-A-2 182 385, the cheese, in the packaging, is devoid of a wrapping sheet. As indicated above, this may result in drying of the cheese and an unsatisfactory development.

Le but de l'invention est donc la réalisation d'un conditionnement destiné spécifiquement à un fromage ou spécialité fromagère à pâte molle qui permette en combinaison la poursuite de l'affinage dans les meilleures conditions, la manipulation aisée par le consommateur, une protection et un stockage du fromage améliorés.The object of the invention is therefore to produce packaging intended specifically for a cheese or soft cheese specialty which allows in combination the continuation of ripening in the best conditions, easy handling by the consumer, improved protection and storage of cheese.

A cet effet, l'invention propose d'abord un conditionnement de fromage ou spécialité fromagère à pâte molle et plus spécialement à croûte fleurie du type précédemment mentionné au préambule, caractérisé par le fait que, en combinaison:

  • · le matériau constitutif de l'élément inférieur et du couvercle est substantiellement étanche aux gaz et à la vapeur d'eau;
  • · l'élément inférieur et le couvercle sont agencés pour coopérer à l'état fermé de façon substantiellement étanche aux gaz et à la vapeur d'eau.
  • · l'élément inférieur et/ou le couvercle comporte une membrane à perméabilité sélective, fermant au moins une fenêtre, cette membrane étant de nature et dimension aptes à permettre la constitution autour du fromage ou spécialité fromagère d'un espace libre pour un milieu gazeux de composition _ notamment en vapeur d'eau, oxygène, gaz carbonique, ammoniaque _ apte à l'affinage du fromage ou spécialité fromagère conditionné, les échanges de gaz et de vapeur d'eau entre le logement intérieur et l'atmosphère ambiante extérieure intervenant substantiellement à travers la membrane;
  • · la plaque d'interface inférieur est hydroabsorbante et poreuse de manière à fonctionnellement assurer d'une part la ventilation de la face inférieure du fromage ou spécialité fromagère et, d'autre part, l'absorption d'une partie au moins de son humidité.
To this end, the invention firstly proposes a packaging of cheese or specialty cheese with a soft paste and more especially with a flowered rind of the type previously mentioned in the preamble, characterized in that, in combination:
  • · The material of the lower element and the cover is substantially impermeable to gas and water vapor;
  • · The lower element and the cover are arranged to cooperate in the closed state in a substantially gas and vapor tight manner.
  • · The lower element and / or the cover comprises a membrane with selective permeability, closing at least one window, this membrane being of a nature and dimension able to allow the constitution around the cheese or cheese specialty of a free space for a gaseous medium of composition _ notably in water vapor, oxygen, carbon dioxide, ammonia _ suitable for ripening cheese or conditioned cheese specialty, gas and water vapor exchanges between the interior housing and the external ambient atmosphere involved substantially through the membrane;
  • · The lower interface plate is water-absorbent and porous so as to functionally ensure, on the one hand, the ventilation of the underside of the cheese or cheese specialty and, on the other hand, the absorption of at least part of its moisture .

Un tel conditionnement constitue, en combinaison, en emballage-suremballage dans lequel le fromage ou spécialité fromagère peut être conditionné nu et directement en permettant la poursuite de son affinage.Such packaging constitutes, in combination, in packaging-overwrapping in which the cheese or cheese specialty can be packaged naked and directly, allowing it to continue to mature.

L'invention concerne, ensuite, un tel fromage ou spécialité fromagère ainsi conditionné.The invention then relates to such a cheese or cheese specialty thus conditioned.

Il doit être souligné ici l'application particulière et spécifique du conditionnement considéré. Si on considère une forme de réalisation possible d'un tel conditionnement, on constate que le fromage ou spécialité fromagère conditionné peut être conditionné directement et nu dans un tel conditionnement, sans avoir été emballé préalablement de façon conventionnelle pour ce type de produit dans un papier (ou équivalent) d'emballage. Ce conditionnement fait donc fonction, en combinaison, d'emballage et de suremballage. Le fromage ou spécialité fromagère peut être visible; sa maturation se poursuit _ bien que conditionné _; sa flore de surface n'est pas entravée par un papier ou équivalent appliqué sur sa surface; le produit est bien tenu en place. De tels conditionnements peuvent se rapprocher visuellement des boîtes traditionnelles bien connues pour ce type de produit. Ils peuvent être empilés et/ou juxtaposés. Ce conditionnement peut rester fonctionnel après sa première ouverture pourvu qu'il soit convenablement refermé.It should be emphasized here the particular and specific application of the packaging considered. If we consider a possible embodiment of such packaging, we see that the cheese or cheese specialty packaged can be packaged directly and naked in such packaging, without having been previously packaged in a conventional manner for this type of product in paper. (or equivalent) packaging. This packaging therefore acts, in combination, packaging and overwrapping. The cheese or cheese specialty may be visible; its maturation continues _ although conditioned _; its surface flora is not hindered by a paper or equivalent applied to its surface; the product is held securely in place. Such packaging can be visually similar to traditional boxes well known for this type of product. They can be stacked and / or juxtaposed. This packaging can remain functional after its first opening provided that it is properly closed.

Les autres caractéristiques et avantages de l'invention résulteront de la description qui suivra, en référence aux dessins annexés dans lesquels:The other characteristics and advantages of the invention will emerge from the description which follows, with reference to the appended drawings in which:

_ Les figures 1 et 2 sont deux vues schématiques en coupe par un plan axial vertical de deux modes de réalisation du conditionnement selon l'invention, le fromage ou spécialité fromagère étant représenté schématiquement en tiretés._ Figures 1 and 2 are two schematic sectional views through a vertical axial plane of two embodiments of the packaging according to the invention, the cheese or cheese specialty being shown schematically in dashed lines.

L'invention se rapporte au conditionnement spécifique des fromages ou des spécialités fromagères à pâte molle et plus spécialement à croûte fleurie.The invention relates to the specific packaging of cheeses or soft cheese specialties and more particularly with flowery rind.

De tels fromages ou spécialités fromagères concernés par l'invention sont du type général camembert ou équivalent. Ils ne font pas en tant que tels l'objet de l'invention.Such cheeses or cheese specialties concerned by the invention are of the general Camembert type or equivalent. They are not as such the object of the invention.

De tels fromages ou spécialités fromagères sont destinés à être vendus soit individuellement, soit à la coupe. L'invention concerne ces deux variantes auxquelles le conditionnement s'applique parfaitement, sa taille étant appropriée à celle du produit conditionné.Such cheeses or cheese specialties are intended to be sold either individually or by the cut. The invention relates to these two variants to which the packaging applies perfectly, its size being appropriate to that of the packaged product.

Un tel fromage ou spécialité fromagère se présente comme un bloc massif, de consistance solide (en l'absence de contraintes extérieures). Ce bloc a par exemple une forme générale parallèlépipédique ou cylindrique limitée par deux faces sensiblement planes normalement supérieure et inférieure respectivement et une paroi latérale s'étendant en direction verticale.Such a cheese or cheese specialty is presented as a solid block, of solid consistency (in the absence of external constraints). This block has for example a general parallelepipedal or cylindrical shape limited by two substantially planar faces normally upper and lower respectively and a side wall extending in vertical direction.

Dans le cas préférentiel de mise en oeuvre de l'invention, le fromage ou spécialité fromagère présente une flore de surface, notamment de penicillium candidum.In the preferred embodiment of the invention, the cheese or cheese specialty has a surface flora, in particular of penicillium candidum.

Un tel fromage ou spécialité fromagère constitue donc un produit vivant dont il est souhaitable que l'affinage soit contrôlé jusqu'à la consommation.Such a cheese or cheese specialty therefore constitutes a living product the ripening of which it is desirable to control until consumption.

La technique de l'industrie fromagère enseigne les conditions physico-chimiques souhaitables pour l'affinage (température, hygrométrie et composition gazeuse de l'environnement du produit). On se réfère ici à ces enseignements, sans les développer en détail, d'autant que ces conditions physico-chimiques sont variables mais connues d'un produit à l'autre.The cheese industry technique teaches the physico-chemical conditions desirable for ripening (temperature, humidity and gas composition of the product environment). We refer here to these lessons, without developing them in detail, especially since these physico-chemical conditions are variable but known from one product to another.

Le conditionnement considéré est du type comprenant une boîte 1 limitée généralement par deux faces planes supérieure et inférieure et une paroi latérale 10 formant ceinture d'axe vertical et composée de deux parties, un élément inférieur 4 et un couvercle 5, autoporteurs, distincts, respectivement associés et séparés dans les états fermé _ initial ou ultérieur _ et ouvert de la boîte 1, l'élément inférieur 4 et le couvercle 5 définissant, lorsqu'ils sont associés à l'état fermé, un logement intérieur 8 de dimension sensiblement supérieure à celle du fromage ou spécialité fromagère 7, dans lequel ce dernier 7 peut être logé, une circulation gazeuse autour de celui-ci 7 étant possible.The packaging considered is of the type comprising a box 1 generally limited by two upper and lower flat faces and a side wall 10 forming a belt with a vertical axis and composed of two parts, a lower element 4 and a cover 5, self-supporting, distinct, respectively associated and separated in the closed _ initial or subsequent _ and open states of the box 1, the lower element 4 and the cover 5 defining, when associated with the closed state, an interior housing 8 of dimension substantially greater than that of cheese or cheese specialty 7, in which the latter 7 can be accommodated, a gas circulation around it 7 being possible.

Selon l'invention, ce conditionnenent est tel que, en combinaison:

  • · le matériau constitutif de l'élément inférieur et du couvercle 4, 5 est substantiellement étanche aux gaz et à la vapeur d'eau;
  • · l'élément inférieur et le couvercle 4, 5 sont agencés pour coopérer à l'état fermé de façon substantiellement étanche aux gaz et à la vapeur d'eau;
  • · l'élément inférieur 4 et/ou le couvercle 5 comporte au moins une fenêtre 2 fermée par une membrane 3 à perméabilité sélective (aux gaz et à la vapeur d'eau), de nature et dimension aptes à permettre la constitution autour du fromage ou spécialité fromagère 7 d'un espace libre 12 pour un milieu gazeux de composition _ notamment en vapeur d'eau, oxygène, gaz carbonique, amoniaque _ apte à l'affinage du fromage ou spécialité fromagère 7 conditionné, les échanges de gaz et de vapeur d'eau entre le logement intérieur 8 et l'atmosphère ambiante extérieure intervenant substantiellement à travers la membrane 3;
  • · il comporte, dans l'élément inférieur 4, une plaque d'interface inférieure 6 servant de support au fromage ou spécialité fromagère 7, par sa face inférieure 7a la dite plaque d'interface 6 étant hydroabsorbante et poreuse de manière à fonctionnellement assurer d'une part la ventilation de la face inférieure 7a du fromage ou spécialité fromagère 7 et, d'autre part, l'absorption d'une partie au moins de son humidité.
According to the invention, this condition is such that, in combination:
  • · The material of the lower element and the cover 4, 5 is substantially impermeable to gas and water vapor;
  • · The lower element and the cover 4, 5 are arranged to cooperate in the closed state in a substantially gas and vapor tight manner;
  • · The lower element 4 and / or the cover 5 comprises at least one window 2 closed by a membrane 3 with selective permeability (to gases and to water vapor), of nature and size suitable for allowing the constitution around the cheese or cheese specialty 7 of a free space 12 for a gaseous medium of composition _ in particular in water vapor, oxygen, carbon dioxide, ammonia _ suitable for the ripening of cheese or cheese specialty 7 conditioned, the exchanges of gases and water vapor between the interior housing 8 and the exterior ambient atmosphere intervening substantially through the membrane 3;
  • · It comprises, in the lower element 4, a lower interface plate 6 serving to support the cheese or cheese specialty 7, by its lower face 7a, the said interface plate 6 being water-absorbent and porous so as to functionally ensure d on the one hand the ventilation of the lower face 7a of the cheese or cheese specialty 7 and, on the other hand, the absorption of at least part of its moisture.

Ce conditionnement constitue, en combinaison, un emballage-suremballage dans lequel le fromage ou spécialité fromagère 7 peut être conditionné nu et directement tout en permettant la poursuite de son affinage.This packaging constitutes, in combination, a packaging-overwrapping in which the cheese or cheese specialty 7 can be conditioned naked and directly while allowing the further refining.

Préférentiellement, la plaque d'interface 6 est distincte de l'élément inférieur 4 et repose sur le fond 4a de l'élément inférieur 4 pourvu d'une multiplicité de reliefs en creux et saillies aptes à permettre d'une part le maintien de la plaque d'interface 6 et d'autre part sa ventilation.Preferably, the interface plate 6 is distinct from the lower element 4 and rests on the bottom 4a of the lower element 4 provided with a multiplicity of recessed reliefs and projections capable of allowing on the one hand the maintenance of the interface plate 6 and secondly its ventilation.

Selon une variante de réalisation préférentielle, une fenêtre 2 est située sur la paroi latérale 10 de la boîte 1, ce qui permet d'une part l'empilage de plusieurs conditionnement et, d'autre part, l'utilisation fonctionnelle, du point de vue visuel de la face supérieure du conditionnement, soit pour le marquage, soit pour la décoration, soit pour permettre la visualisation du fromage ou spécialité fromagère 7, notamment par transparence.According to a preferred embodiment, a window 2 is located on the side wall 10 of the box 1, which allows on the one hand the stacking of several packages and, on the other hand, the functional use, from the point of visual view of the upper face of the packaging, either for marking or for decoration, or to allow viewing of the cheese or cheese specialty 7, in particular by transparency.

L'élément inférieur 4 et le couvercle 5 sont associés l'un à l'autre par des moyens d'association rigide, étanche, amovible mais réutilisable de type bourrelet coopérant avec une gorge, ce bourrelet et cette gorge présentant une certaine flexibilité. Toutefois d'autres moyens d'association fonctionnellement équivalents peuvent être envisagés, tels que ceux connus dans le domaine de l'emballage. La membrane 3 est fixée rigidement et de façon substantiellement étanche autour de la fenêtre 2 par collage, soudage, coincement mécanique ou équivalent.The lower element 4 and the cover 5 are associated with each other by means of rigid association, waterproof, removable but reusable of the bead type cooperating with a groove, this bead and this groove having a certain flexibility. However, other functionally equivalent means of association can be envisaged, such as those known in the field of packaging. The membrane 3 is rigidly fixed and substantially sealed around the window 2 by gluing, welding, mechanical jamming or the like.

Préférentiellement, la boîte 1 peut avoir visuellement une forme, des dimensions, un aspect rappelant ceux des suremballages de type boîte conventionnelle adaptée aux fromages ou spécialités fromagères considérés. Cela permet alors de combiner une réalisation hautement fonctionnelle dans une conception visuelle traditionnelle. En variante, la forme, les dimensions, l'aspect de la boîte 1 peuvent être indédits. Il est à noter que contrairement aux boîtes traditionnelles de type boîte de camembert dont la forme et les dimensions sont conditionnés par celles du fromage ou spécialité fromagère conditionne, il est possible, selon l'invention, de s'affranchir de celles-ci, notamment parce que le conditionnement n'est pas assujetti étroitement au fromage ou spécialité fromagère mais, au contraire, écarté de celui-ci, du fait de l'espace libre 12.Preferably, the box 1 can visually have a shape, dimensions, an appearance reminiscent of those of overpacks of conventional box type suitable for the cheeses or cheese specialties considered. This then makes it possible to combine a highly functional achievement in a traditional visual design. As a variant, the shape, the dimensions, the appearance of the box 1 can be unpublished. It should be noted that, unlike traditional boxes of the Camembert box type, the shape and dimensions of which are conditioned by those of the cheese or cheese specialty, it is possible, according to the invention, to overcome these, in particular because the packaging is not closely subject to the cheese or cheese specialty but, on the contrary, discarded from it, due to the free space 12.

Par exemple, la boîte 1 peut avoir une forme générale parallèlépipédique alors que le fromage ou spécialité fromagère 7 a une forme générale cylindrique, ou inversement.For example, the box 1 can have a generally parallelepiped shape while the cheese or cheese specialty 7 has a generally cylindrical shape, or vice versa.

On se réfère, concernant la boîte 1, (et également le fromage ou spécialité fromagère) à des faces planes supérieure et inférieure et une paroi latérale d'axe vertical (ou s'étendant en direction verticale) en considérant la position de repos habituelle d'une telle boîte 1 c'est-à-dire celle où elle repose avec son élément inférieur 4 en dessous et son couvercle 5 au dessus, tous les deux horizontaux. Cette position de repos servant ici de référence, les autres éléments constitutifs de l'invention sont décrits en rapport. Il va de soi, cependant que la boîte 1 peut être placée en toute position souhaitée (par exemple avec l'axe de la paroi latérale 10 formant ceinture placé horizontalement et non verticalement, c'est-à-dire sur sa tranche).Reference is made, with regard to box 1, (and also cheese or cheese specialty) to upper and lower flat faces and a side wall of vertical axis (or extending in vertical direction) by considering the usual rest position d 'such a box 1 that is to say the one where it rests with its lower element 4 below and its cover 5 above, both horizontal. This rest position serving here as a reference, the other constituent elements of the invention are described in relation. It goes without saying, however, that the box 1 can be placed in any desired position (for example with the axis of the side wall 10 forming a belt placed horizontally and not vertically, that is to say on its edge).

On entend par caractère autoporteur de l'élément inférieur 4 et du couvercle 5, le fait que ceux-ci ont une certaine tenue, une rigidité d'ensemble, par opposition à un état souple, flexible, mou, déformable, sans tenue. Ce caractère autoporteur permet d'emballer efficacement le fromage ou spécialité fromagère afin d'assurer sa protection tout en maintenant l'espace 12.The self-supporting character of the lower element 4 and of the cover 5 is understood to mean the fact that these have a certain strength, an overall rigidity, as opposed to a flexible, flexible, soft, deformable state, without resistance. This self-supporting character makes it possible to efficiently pack cheese or cheese specialty in order to ensure its protection while maintaining space 12.

L'état fermé et l'état ouvert correspondent aux situations communément appelées ainsi pour une boîte. A l'état fermé, l'élément inférieur 4 et le couvercle 5 coopèrent l'un avec l'autre pour former un logement intérieur 8 essentiellement inaccessible de l'extérieur. Au contraire à l'état ouvert un tel logement intérieur 8 n'est pas véritablement constitué et il y a un accès à l'intérieur de chacune des deux parties 4, 5.The closed state and the open state correspond to the situations commonly called so for a box. In the closed state, the lower element 4 and the cover 5 cooperate with each other to form an interior housing 8 which is essentially inaccessible from the outside. On the contrary in the open state, such an interior housing 8 is not really constituted and there is access to the interior of each of the two parts 4, 5.

L'état fermé initial est celui dans lequel se trouve la boîte 1 originellement une fois constituée et renfermant le fromage ou spécialité fromagère 7. Cet état correspond par exemple à celui d'un fromage ou spécialité fromagère, 7, se trouvant en vente dans un magasin.The initial closed state is that in which the box 1 is originally when it is constituted and containing the cheese or cheese specialty 7. This state corresponds for example to that of a cheese or cheese specialty, 7, being sold in a store.

L'état fermé ultérieur est celui dans lequel se trouve la boîte 1 fermée lorsqu'elle a été amenée au moins une fois à l'état ouvert. Cet état correspond par exemple à celui du fromage ou spécialité fromagère déjà entamé pour la consommation mais néanmoins stocké.The subsequent closed state is that in which the box 1 is closed when it has been brought at least once to the open state. This state corresponds, for example, to that of cheese or cheese specialty already started for consumption but nevertheless stored.

Le logement intérieur 8 est limité par les différentes parois constitutives de l'élément inférieur 4 et du couvercle 5.The internal housing 8 is limited by the various walls constituting the lower element 4 and the cover 5.

Ainsi que cela résulte de ce qui précède, l'espace libre 12 résulte de la différence sensible de dimension entre le logement intérieur 8 et le fromage ou spécialité fromagère 7, la boîte 1 étant plus haute et plus large que le fromage ou la spécialité fromagère 7. Cet espace libre 12 permet la présence d'un milieu gazeux convenable pour la maturation du fromage ou la spécialité fromagère 7 ainsi que sa circulation permanente et donc la ventilation constante du produit ainsi conditionné.As follows from the above, the free space 12 results from the appreciable difference in size between the interior housing 8 and the cheese or cheese specialty 7, the box 1 being higher and wider than the cheese or the cheese specialty 7. This free space 12 allows the presence of a gaseous medium suitable for the ripening of the cheese or the cheese specialty 7 as well as its permanent circulation and therefore the constant ventilation of the product thus conditioned.

L'espace libre 12 a, par exemple, une dimension transversale, entre le fromage ou spécialité fromagère 7 et le conditionnement, de l'ordre de 5 mm à 10 mm environ.The free space 12 has, for example, a transverse dimension, between the cheese or cheese specialty 7 and the packaging, of the order of approximately 5 mm to 10 mm.

La botîe 1 peut avoir, par exemple, une forme générale parallèlépipédique ou encore cylindrique ou toute autre forme appropriée, convenable.The box 1 may have, for example, a generally parallelepipedal or even cylindrical shape or any other suitable, suitable shape.

Préférentiellement, le matériau constitutif de l'élément inférieur 4 et du couvercle 5 est une matière plastique. Par exemple, le matériau constitutif de l'élément inférieur 4 et/ou du couvercle 5 est du polychlorure de vinyle.Preferably, the material constituting the lower element 4 and the cover 5 is a plastic material. For example, the material of the lower element 4 and / or of the cover 5 is polyvinyl chloride.

Le cas échéant une partie au moins de la boîte 1, notamment le couvercle 5, la face supérieure, la paroi latérale, est en un matériau transparent. Préférentiellement, le couvercle 5 ou au moins sa face supérieure est transparente. Le caractère transparent permet au consommateur d'apprécier, constater, vérifier le fromage ou spécialité fromagère 7, notamment sa flore de surface et donc son état d'affinage.If necessary, at least part of the box 1, in particular the cover 5, the upper face, the side wall, is made of a transparent material. Preferably, the cover 5 or at least its upper face is transparent. The transparent nature allows the consumer to appreciate, observe, verify the cheese or cheese specialty 7, in particular its surface flora and therefore its ripening state.

L'une ou/et l'autre des parties constitutives de la boîte 1 peut être réalisée par injection, thermoformage, moulage ou tout autre procédé. La boîte 1 est préférentiellement semi-rigide de manière à permettre l'association rigide des deux parties constitutives 4, 5 l'une avec l'autre, de façon répétitive.One or both of the constituent parts of the box 1 can be produced by injection, thermoforming, molding or any other process. The box 1 is preferably semi-rigid so as to allow the rigid association of the two constituent parts 4, 5 with one another, repeatedly.

On entend par substantiellement étanche, une étanchéité totale ou presque totale, c'est-à-dire une perméabilité nulle ou très faible donc négligeable par rapport aux besoins normaux du produit emballé.The term “substantially leaktight” is understood to mean total or almost total leaktightness, that is to say a zero or very low permeability, therefore negligible compared to the normal requirements of the packaged product.

La membrane 3 à perméabilité sélective permet le contrôle des flux gazeux et de vapeur d'eau entre l'intérieur et l'extérieur de la boîte 1 et plus particulièrement le contrôle de la teneur en oxygène, en vapeur d'eau, en gaz carbonique et en ammoniaque, dans le logement intérieur 8.The membrane 3 with selective permeability allows the control of the gas and water vapor flows between the inside and the outside of the box 1 and more particularly the control of the oxygen, water vapor, carbon dioxide content. and in ammonia, in the interior housing 8.

Les développements des micro-organismes de la flore en surface, en particulier du pénicillium candidum, est stimulé par l'oxygène et inhibé par le gaz carbonique. La membrane 3 permet l'élimination d'une partie appropriée du gaz carbonique, l'apport d'oxygène en quantité convenable et le maintien d'un taux d'humidité optimal dans le logement intérieur 8.The development of microorganisms in the surface flora, in particular the penicillium candidum, is stimulated by oxygen and inhibited by carbon dioxide. The membrane 3 allows the elimination of an appropriate part of the carbon dioxide, the supply of oxygen in a suitable quantity and the maintenance of an optimal humidity level in the interior housing 8.

Une trop faible perméabilité à l'oxygène de la membrane 3 provoquerait un développement trop rapide du pénicillium, donc une évolution trop rapide du fromage ou spécialité fromagère 7. Une trop faible perméabilité à l'oxygène aurait pour conséquence une croissance insuffisante du pénicillium et donc une dégradation du produit conditionné.Too low oxygen permeability of the membrane 3 would cause too rapid development of the penicillium, therefore too rapid evolution of the cheese or cheese specialty 7. Too low oxygen permeability would result in insufficient growth of the penicillium and therefore degradation of the packaged product.

Une teneur trop élevée en vapeur d'eau dans l'espace interne 8 qui serait créée par une membrane 3 trop étanche favorisant la protéolyse ce qui accélère le processus de dégradation du fromage ou spécialité fromagère aboutissant rapidement à le rendre inconsommable. Au contraire, une teneur trop sèche telle qu'elle serait créée si l'air circulait librement entre l'intérieur et l'extérieur de la boîte 1, la membrane 3 étant totalement perméable à la vapeur d'eau, entraînerait une dessication de la surface du produit conditionné, un accroissement de sa teneur en sel, une croûte dure, une texture trop ferme, un développement insuffisant du pénicillium et donc un affinage incompletToo high a content of water vapor in the internal space 8 which would be created by a membrane 3 which is too tight promoting proteolysis which accelerates the process of degradation of the cheese or cheese specialty quickly leading to rendering it non-consumable. On the contrary, too dry a content as it would be created if the air circulated freely between the inside and the outside of the box 1, the membrane 3 being completely permeable to water vapor, would cause a desiccation of the surface of the packaged product, an increase in its salt content, a hard crust, too firm a texture, insufficient development of the penicillium and therefore a incomplete ripening

Le degré hygrométrique recherché pour des fromages ou spécialité fromagère 7 à croûte fleurie tels que ceux visés ici est supérieur à 73% et préférentiellement compris entre 85 et 90%.The humidity level sought for cheeses or cheese specialty 7 with a flower rind such as those referred to here is greater than 73% and preferably between 85 and 90%.

La nature de la membrane 3 utilisée et la surface de la fenêtre 2 sont donc choisies en fonction du fromage ou spécialité fromagère 7 conditionné pour une maturation optimale, ce choix étant dès lors à la portée de l'homme du métier.The nature of the membrane 3 used and the surface of the window 2 are therefore chosen as a function of the cheese or cheese specialty 7 conditioned for optimal ripening, this choice being therefore within the reach of those skilled in the art.

Divers films peuvent être utilisés pour constituer une membrane 3 appropriée: films de polypropylène microporeux, films d'ester de cellulose, membranes et laminés en polyetrafluoro-éthylène expansé, films en polycarbonate irradié, en polyéthylène irradié, membranes en polymère de polysulfone et polysulfone sulfoné.Various films can be used to form an appropriate membrane 3: microporous polypropylene films, cellulose ester films, membranes and laminates of expanded polyetrafluoroethylene, films of irradiated polycarbonate, of irradiated polyethylene, membranes of polysulfone polymer and sulfonated polysulfone .

La plaque d'interface 6 assure, par sa porosité, une ventilation de la face inférieure 7a du fromage ou spécialité fromagère 7. Cette ventilation peut avoir le même degré que pour les autres faces. Elle permet un développement normal de la flore de surface. D'autre part, la plaque d'interface 6 permet en coopération avec la membrane 3 le maintien d'une partie convenable de l'humidité du fromage ou spécialité fromagère 7. Elle absorbe une partie importante de l'humidité perdue par le fromage ou spécialité fromagère 7 au début une fois conditionné et la restitue ensuite dans le logement intérieur 8.The interface plate 6 provides, by its porosity, ventilation of the lower face 7a of the cheese or cheese specialty 7. This ventilation can have the same degree as for the other faces. It allows normal development of the surface flora. On the other hand, the interface plate 6 allows, in cooperation with the membrane 3, the maintenance of a suitable portion of the moisture of the cheese or cheese specialty 7. It absorbs a significant portion of the moisture lost by the cheese or cheese specialty 7 at the start once packaged and then returns it to the interior housing 8.

Cette plaque d'interface 6 est constituée d'une feuille ou plaque d'un matériau poreux, hydroabsorbant, non délitable au contact prolongé avec l'humidité.This interface plate 6 consists of a sheet or plate of a porous, water-absorbent material, which cannot be broken down over prolonged contact with moisture.

Des matériaux principalement à base de cellulose satisfont ces caractéristiques; par exemple des feuilles de cellulose non tissées, paraffinées ou non, ou encore des feuilles ou plaques en ouate de cellulose.Materials mainly based on cellulose satisfy these characteristics; for example non-woven cellulose sheets, waxed or not, or sheets or sheets of cellulose wadding.

De préférence la plaque d'interface 6 comporte des motifs ou reliefs sur sa surface qui contribuent à la circulation gazeuse au contact de la surface inférieure 7a du fromage ou spécialité fromagère 7.Preferably the interface plate 6 has patterns or reliefs on its surface which contribute to the gas circulation in contact with the lower surface 7a of the cheese or cheese specialty 7.

Préférentiellement et contrairement aux boîtes conventionnelles de type boîte de camembert à paroi latérale double (une pour l'élément inférieur, une pour le couvercle), la paroi latérale 10 est constituée par une unique paroi de l'une des deux parties composant la boîte 1 _ fond inférieur 4 ou couvercle 5 _ l'autre partie _ couvercle 5 ou fond inférieur 4 _ ayant une forme générale plane.Preferably and unlike conventional boxes of the Camembert box type with a double side wall (one for the lower element, one for the cover), the side wall 10 is constituted by a single wall of one of the two parts making up the box 1 _ lower bottom 4 or cover 5 _ the other part _ cover 5 or lower bottom 4 _ having a generally planar shape.

Selon une première forme de réalisation (figure 1), la paroi latérale 10 est portée par et est partie intégrante du couvercle 5. La partie inférieure 4 est alors constituée par un socle plat constituant une présentation s'inspirant d'un plateau à fromages. Le couvercle 5 constitue alors une sorte de cloche. Ces deux parties sont scellées l'une à l'autre à l'origine de façon étanche.According to a first embodiment (Figure 1), the side wall 10 is carried by and is an integral part of the cover 5. The lower part 4 is then formed by a flat base constituting a presentation inspired by a cheese tray. The cover 5 then constitutes a kind of bell. These two parts are originally sealed to each other in a sealed manner.

Selon une seconde forme de réalisation (figure 2), la paroi latérale 10 est portée par la partie inférieure 4. Celle-ci peut être alors fermée de façon étanche par scellage avec un film ou complexe 11 de scellage étanche. Le couvercle 5 recouvrant ce film 11 assure une protection complémentaire et permet la fermeture de la boîte 1 après la première ouverture qui nécessite l'enlèvement du film de scellage 11.According to a second embodiment (FIG. 2), the side wall 10 is carried by the lower part 4. The latter can then be closed in a sealed manner by sealing with a film or complex 11 of sealed sealing. The cover 5 covering this film 11 provides additional protection and enables the box 1 to be closed after the first opening which requires the removal of the sealing film 11.

Selon autre autre caractéristique, la boîte 1 comporte des structures internes en reliefs 9 assurant le maintien du fromage ou spécialité fromagère 7 écarté de ses faces et parois et la constitution de l'espace libre 12 entourant le fromage ou spécialité fromagère 7.According to another other characteristic, the box 1 has internal structures in relief 9 ensuring the maintenance of the cheese or cheese specialty 7 spaced from its faces and walls and the constitution of the free space 12 surrounding the cheese or cheese specialty 7.

Selon une autre caractéristique du conditionnement considéré, les deux parties 4, 5 sont originellement fermées (à l'état fermé initial) entre elles par scellage substantiellement étanche aux gaz et à la vapeur d'eau. Ce scellage peut résulter de la coopération en vue de l'association rigide de l'élément inférieur 4 et du couvercle 5. Il peut résulter, également de moyens spécifiques. De tels moyens peuvent être du type nécessitant d'être rompus à la première ouverture du conditionnement de telle sorte qu'il apparaît clairement que cette ouverture est intervenue. De tels moyens peuvent être, par exemple, un film en matière plastique.According to another characteristic of the packaging considered, the two parts 4, 5 are originally closed (in the initial closed state) to each other by sealing substantially gas and vapor tight. This sealing can result from cooperation for the rigid association of the lower element 4 and the cover 5. It can also result from specific means. Such means may be of the type needing to be broken at the first opening of the packaging so that it clearly appears that this opening has occurred. Such means can be, for example, a plastic film.

Le conditionnement peut donc comporter, en outre, un film 11 en un matériau substantiellement étanche aux gaz et à la vapeur d'eau reliant et associé rigidement à l'élément inférieur 4 et au couvercle 5 en assurant un scellage étanche à l'état fermé initial, ce film 11 étant amovible pour permettre d'ouvrir la boîte 1.The packaging may therefore include, in addition, a film 11 made of a material substantially impermeable to gases and water vapor connecting and rigidly associated with the lower element 4 and with the cover 5 while ensuring a tight seal in the closed state. initial, this film 11 being removable to allow the box 1 to be opened.

L'invention concerne aussi un fromage ou spécialité fromagère 7 de type considéré ainsi conditionné. Selon une caractéristique de l'invention, ce fromage ou spécialité fromagère 7 est conditionné nu et directement dans le conditionnement constituant un emballage-suremballage.The invention also relates to a cheese or cheese specialty 7 of the type considered thus conditioned. According to a characteristic of the invention, this cheese or cheese specialty 7 is packaged naked and directly in the package constituting a packaging-overpack.

Selon un exemple particulier et seulement indicatif de mise en oeuvre de l'invention, le conditionnement est destiné à un fromage 7 à pâte molle à croûte fleurie d'un poids de 125 grammes environ. Le taux d'humidité de ce fromage 7 est de 49% et son rapport matière grasse sur matière sèche est de 56%. Il est introduit dans le conditionnement neuf jours après sa mise en fabrication. Le matériau constituant la boîte 1 est du polychlorure de vinyle transparent de 500 µm d'épaisseur. La boîte 1 est thermoformée.According to a particular example and only indicative of implementation of the invention, the packaging is intended for a soft cheese 7 with a flower rind weighing approximately 125 grams. The moisture content of this cheese 7 is 49% and its fat-to-dry matter ratio is 56%. It is introduced into the packaging nine days after it has been manufactured. The material constituting the box 1 is transparent polyvinyl chloride 500 μm thick. Box 1 is thermoformed.

L'élément inférieur 4 de la boîte 1 est fermé jusqu'à la première ouverture, par un film transparent 11 constitué d'une feuille de polyester de 12 microns d'épaisseur contrecollée sur une feuille de polychlorure de vinyle de 50 microns d'épaisseur.The lower element 4 of the box 1 is closed until the first opening, by a transparent film 11 consisting of a polyester sheet of 12 microns thick laminated on a polyvinyl chloride sheet of 50 microns thick .

La plaque d'interface 6 est réalisée dans des feuilles gauffrées en fibre de cellulose vierge agglomérée par voie sèche avec du latex alimentaire. Elle pèse 90 grammes au mètre carré.The interface plate 6 is produced in embossed sheets of virgin cellulose fiber dry agglomerated with food latex. It weighs 90 grams per square meter.

Deux membranes 3 à perméabilité sélective sont réalisées en prolypropylène microporeux. Les pores ont un diamètre d'environ 0,2 microns. Leur perméabilite à l'azote à 23°C avec un différentiel de pression de 0,2 bar est de 1000 litres par heure par m². Leur perméabilité à la vapeur d'eau est de 30°C de 103 g par m² et par heure.Two membranes 3 with selective permeability are made of microporous prolypropylene. The pores have a diameter of about 0.2 microns. Their nitrogen permeability at 23 ° C with a pressure differential of 0.2 bar is 1000 liters per hour per m². Their permeability to water vapor is 30 ° C of 103 g per m² per hour.

La boîte comporte deux fenêtres 2 de 10 mm de diamètre.The box has two windows 2 10 mm in diameter.

Claims (16)

1. Packaging for cheese or soft cheese speciality, more specifically having a mould-containing rind, of the type comprising a box (1) generally limited by two plane faces, upper and lower, and a lateral wall (10) forming an enclosure of vertical axis and composed of two parts, a lower element (4) and a lid (5) which are self-supporting and distinct, and are respectively associated and separated in the _ initially or subsequently _ closed state and in the open state of the box (1), the lower element (4) and the lid (5) defining, when they are associated in the closed state, an internal housing (8) of slightly greater size than that of the cheese or cheese speciality (7) in which the latter (7) may be housed, a circulation of gas around the latter (7) being possible, and the packaging further possessing, in the lower element (4), a lower interface plate (6) acting as a support for the cheese or cheese speciality (7) by its lower face (7a), wherein the material constituting the lower element (4) and the lid (5) is substantially impermeable to gases and to water vapour, the lower element (4) and the lid (5) is designed to interact in the closed state in a manner which is substantially impermeable to gases and to water vapour, the lower element (4) and/or the lid (5) possesses a membrane (3) of selective permeability, closing at least one window (2), this membrane (3) being of a nature and size capable of permitting the formation, around the cheese or cheese speciality (7), of a free space (12) for a gaseous medium of a composition _ particularly in respect of water vapour, oxygen, carbon dioxide and ammonia _ suitable for the maturing of the packaged cheese or cheese speciality (7), the gas and water vapour exchanges between the internal housing (8) and the outside ambient atmosphere taking place substantially through the membrane (3), and the lower interface plate (6) is water-absorbing and porous in a manner such as to provide, functionally, both the ventilation of the lower face (4a) of the cheese or cheese speciality (7) and the absorption of at least some of its humidity.
2. Packaging according to Claim 1, characterised in that the interface plate (6) is distinct from the lower element (4) and rests on the base (4a) of the lower element (4) which is provided with a multiplicity of recessed and projecting reliefs suitable for permitting both the support of the interface plate (6) and its ventilation.
3. Packaging according to either of Claims 1 and 2, characterised in that a window (2) is provided in the lateral wall (10) of the box (1).
4. Packaging according to any one of Claims 1 to 3, characterised in that the lateral wall (10) is constituted by a single wall of one of the two parts forming the box (1) _ lower element (4) or lid (5) _ the other part _ lid (5) or lower element (4) _ having a generally plane shape.
5. Packaging according to any one of Claims 1 to 4, characterised in that the lower element (4) and the lid (5) are mutually associated by means for rigid, leaktight, detachable but reusable association of the type of a bead interacting with a groove, this bead and this groove possessing a certain flexibility.
6. Packaging according to any one of Claims 1 to 5, characterised in that the membrane (3) is fixed rigidly and substantially sealingly around the window (2) by adhesive bonding, welding, mechanical clamping or equivalent.
7. Packaging according to any one of Claims 1 to 6, characterised in that the lower element (4) forms a flat pedestal.
8. Packaging according to any one of Claims 1 to 7, characterised in that the box (1) possesses internal structures in relief (9) ensuring that the cheese or cheese speciality (7) is held at a distance from its faces and walls and providing the formation of the free space (12) surrounding the cheese or cheese speciality (7).
9. Packaging according to any one of Claims 1 to 8, characterised in that, in the initial closed state, the lower element (4) and the lid (5) are sealed to one another in a substantially leaktight manner.
10. Packaging according to any one of Claims 1 to 9, characterised in that it additionally possesses a film (11) of a material which is substantially impermeable to gases and water vapour, connecting and rigidly associated with the lower element (4) and the lid (5) to provide a leaktight seal in the initial closed state, this film (11) being detachable to enable the box (1) to be opened.
11. Packaging according to any one of Claims 1 to 10, characterised in that at least part of the box (1), especially the lid (5), the upper face, the lateral wall (10) is of a transparant material.
12. Packaging according to any one of Claims 1 to 11, characterised in that the constituent material of the lower element (4) and/or of the lid (5) is polyvinyl chloride.
13. Packaging according to any one of Claims 1 to 12, characterised in that the membrane (3) is constituted by a film of microporous polypropylene, of cellulose ester, of expanded polytetrafluoroethylene, of polycarbonate or of irradiated polyethylene, of polysulfone or of sulfonated polysulfone.
14. Packaging according to any one of Claims 1 to 13, characterised in that the interface plate (6) comprises cellulose.
15. Packaged cheese or soft cheese speciality, more specifically having a mould-containing rind, characterised in that the packaging is in accordance with any one of Claims 1 to 14, the cheese or cheese speciality (7) being packaged unwrapped and directly in the packaging which constitutes an interior/exterior container.
16. Packaged cheese or cheese speciality according to Claim 15, characterised in that the free space (12) has a transverse dimension, between the cheese or cheese speciality (7) and the packaging, of the order of about 5 mm to 10 mm.
EP88401737A 1987-07-06 1988-07-04 Packaging for cheeses or soft cheese specialities Expired - Lifetime EP0299845B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AT88401737T ATE64577T1 (en) 1987-07-06 1988-07-04 PACKAGING FOR CHEESE OR SOFT CHEESE SPECIALTIES.

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR8709557 1987-07-06
FR8709557A FR2617811B1 (en) 1987-07-06 1987-07-06 CHEESE OR SPECIALTY CHEESE PACKAGING WITH SOFT PASTE

Publications (2)

Publication Number Publication Date
EP0299845A1 EP0299845A1 (en) 1989-01-18
EP0299845B1 true EP0299845B1 (en) 1991-06-19

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EP (1) EP0299845B1 (en)
AT (1) ATE64577T1 (en)
DE (1) DE3863317D1 (en)
FR (1) FR2617811B1 (en)

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FR2899211B1 (en) * 2006-04-03 2008-05-16 Groupe Lactalis PACKAGING BASE TYPE AND BELL FOR CHEESE PRODUCT
FR2915190B1 (en) * 2007-04-17 2009-05-29 Groupe Lactalis BASE TYPE PACKING AND BELL FOR CHEESE TYPE PRODUCT
FR2984290B1 (en) * 2011-12-15 2014-01-31 Bongrain Sa BOX BASED ON CARDBOARD FOR AT LEAST ONE FOOD PRODUCT.
WO2017143280A1 (en) * 2016-02-17 2017-08-24 Averill Walter J Cheese vault
USD986052S1 (en) 2020-12-29 2023-05-16 Blue Buffalo Enterprises, Inc. Packaging container
US20220202046A1 (en) * 2020-12-29 2022-06-30 Blue Buffalo Enterprises, Inc. Packaged Food Product and Method of Producing the Packaged Food Product

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* Cited by examiner, † Cited by third party
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FR1108036A (en) * 1954-06-29 1956-01-09 New packaging device
FR1567996A (en) * 1967-12-29 1969-05-23
FR2182385A5 (en) * 1972-04-28 1973-12-07 Champagne Fromagerie

Also Published As

Publication number Publication date
DE3863317D1 (en) 1991-07-25
FR2617811A1 (en) 1989-01-13
EP0299845A1 (en) 1989-01-18
ATE64577T1 (en) 1991-07-15
FR2617811B1 (en) 1989-12-15

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