At Domca we offer and develop products in order to increase the shelf life and quality of different types of food products. One of the market sectors where we are specialized and have a wide range of 100% natural products is cheese production, providing ingredients, preservatives and coatings.

Types of cheese coatings according to ripening stage

Firstly, some coatings provide protection against prompt incidence of mould on the surface of the cheese. These type of coatings are generally colourless and are normally used in the early stages of cheese production.

Types of cheese coatings according to maturity stage

  • First, there are coatings that provide protection against the sudden appearance of molds on the outside of the cheese. These coatings are generally colorless and their use is common in the first stages of cheese production. The amount of preservatives used in this first stage is substantially high compared to the rest of the stages.
  • This is followed by a transitional stage in which products are applied to prevent the appearance of molds during the cheese ripening process. . Mold inhibitors, such as our Procoat product, are usually applied, although to a lesser extent, to ensure that the cheeses are free of mold during the ripening process.
  • Finally, color coatings are applied before the product is sold.

Coatings on cheese: types and methods of application

The coatings so widely used for the protection of cheeses in the industry can be of different types. In addition, they can be applied to cheese surfaces in a variety of ways.

The amount of preservatives used in this first stage is frequently higher compared to other stages

Then, there is a transitional stage where products are applied to prevent the incidence of moulds during the ripening process. Mould inhibitors such as our Procoat line can be also applied to ensure that the cheeses are mould-protected during the ripening process.

Finally, coloured coatings are applied in the commercial stage (just before the product is marketed).

Cheese coatings: types and application methods

In cheese industry, the coatings intended for the cheese protection may be of different types. Furthermore, they can be applied to cheese surfaces in several ways.

Depending on the cheese factory

The first big difference is between small cheese factories (usually crafted ones) and huge cheese factories which are, generally speaking, highly-industrialised factories:

Small and craft-type cheese factories: some of them still leave their cheeses to ripen without any kind of protection, allowing specific microbiota to develop on their rinds. This practice is common in these types of cheese factories as it could give specific or characteristic notes to the cheese. It is also common to use oil, salt or smoke techniques, which are traditional methods that offer some natural protection to the cheese and could provide fine bouquet to the final product.

Highly industrialised factories: having huge production rates, these types of cheese factories demand some kind of protection during ripening processes.

 Types of coatings

  1. a) Paraffin waxes

The first type is paraffin waxes. It is a type of coating that is in solid state and is insoluble in water:

  • – Application: it is necessary to heat the product so that it melts to a liquid state. Once the wax is liquid and hot, the cheese is immersed for a few seconds, left to dry and the cheese is ready for ripening.
  • – Price: it is an economical product.

    – Cheese transpiration: it does not allow the cheese transpiration and therefore may generate acidity in the final bouquet.

This product must be pre-heated and is difficult to clean. Nowadays, it is an application that is rarely used.

  1. a) Edible coatings:

Edible coatings, which are made from food gums, are the second type of coatings:

  • Application: being a liquid format, they offer standard protection to the cheese during ripening.
  • Price: it is a less economical product.
  • Aimed to cheese factories that are looking for clean label solutions and prefer to offer a cheese with an edible rind.
  • Cheese transpiration: it allows the cheese to transpire fairly well, creating a natural rind and a fine appearance.

These coatings are more appreciated by those cheese factories that export their products to more demanding international markets, which are more reluctant to the use of preservatives.

  1. b)Plastic coatings

Finally, there are the plastic coatings, composed of polyvinyl acetate.

  • Application: it is a coating that is in liquid state, they offer top protection level to the cheese during ripening processes.  ***
  • Cheese transpiration: the cheese is allowed to transpire, generating a good rind.
  • Variety: they can be manufactured in any colour and even colourless.


Application methods

There are different methods for applying these coatings on the cheese pieces:

  1. a) Immersion

This technique ensures that the cheese is protected over its entire surface since it is completely submerged in the coating.

  1. b) Spraying

This technique is meant for industrial line production. It requires the use of a spray device or an industrial painting machine with diffusion nozzles. It is commonly used with coloured plastic coatings to give the cheese the desired final appearance. It should be applied in two stages: first painting one side of the cheese, allowing it to dry and, second, painting the other side of the cheese.

This technique is used in factories that have huge production rates and requires a major investment of facilities, that is why, craft-type cheese industries do not usually use this technique.

  1. c) Manual painting

It consists of painting the cheese piece using a brush or sponge. The first half of the cheese is painted, allowed to dry and then the remaining half is painted. This technique is not generally recommended because it is very slow and could also increase the risk of cross-contamination. It is widely used for coloured plastic coatings. It is a very common practice in craft-type cheese factories.

DOMCA offers coatings that protect cheeses from the early stages of production to market release. Our products achieve higher standardisation in the quality of the batches and improve taste, consistency, texture and final appearance.

Products to avoid mould in cheese

Finally, if you are looking for products to prevent the appearance of mould in cheese and improve its conservation, we strongly recommend you to take a look at our page products to avoid mould in cheese.

Products to prevent mold in cheese

Finally, if you are looking for products to prevent the appearance of mold in cheese and to improve its preservation, we recommend you to visit our page specialized in products to prevent mold in cheese.


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    Calle Esmeralda, 486 6ºK
    C1007ABB Buenos Aires, Argentina

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