Packaging: Constraint or Innovation for Cheeses – Example of a PDO Blue-Veined Cheese

The article investigates the role of packaging materials and controlled atmospheres in preserving the sensory and microbial quality of PDO cheeses. It compares low‐permeability films for Saint Nectaire portions and ripening cells with defined O₂ and CO₂ levels for Bleu d’Auvergne. Results show that films with low gas and moisture transfer reduce yeast and ripening bacteria, alter rind appearance and aroma. An atmosphere of 2.5% O₂ and 10% CO₂ best maintains microbial diversity and aromatic profiles close to those of whole‐sample ripened cheeses. The methodology guides the selection of packaging based on permeability properties.