Peltolan blue cheese, designed by Packlab. “Previously shrink wrapped and labeled with a barcode sticker, Peltolan was a product with no brand identity in need of some help. That was nothing short of an opportunity for us to create something extraordinary from scratch. While this blue cheese had plenty of value within its quality, the new packaging and brand design built an identity for the product and positioned it as Premium Finnish Blue Cheese. The ”Slice of Finnish Nature” was a narrative taken literally and transferred to the stackable structure that forms a birch tree – an approach which offers impressive merchandising opportunities, instantly differentiating the brand. The front of the packaging communicates natural refined wood which suggests the refinement of the cheese making process. Within the natural wood grains there are hidden illustrations details, which once discovered add to the story that consumers embrace by inviting this product to their homes. The holistic joined-up approach to product development has produced an unique premium tactile packaging experience.”

By Kristina de Verdier on 20 December, 2013 In cheese, dairy, Food

Ceramica Meridiano makes ceramic packaging made of clay; a natural material, abundant and non-polluting. In addition air emissions during its manufacture follow the current legislation. They also have a variety of locking systems available. For exclusive cheese, butter or other tasty products. Ideally this package is being reused – and as opposed to many other 2nd life products I really see the potential here; an espresso cup, serve snacks or keep dried berries in.

By Kristina de Verdier on 15 March, 2011 In butter, ceramics, cermer, cheese, Food, packaging, Re-use, reuse, sustainable

Wow! Envision Design has done a really good job developing a packaging collection for Knuthenlund. “On 1 July 2007, Knuthenlund estate converted its farming operations to organic production, and in doing so became one of the very biggest organic farms in Denmark. In converting to organics, Knuthenlund embarked on a new chapter in its long history. We have greatly looked forward to the great challenge of running the estate as an organic enterprise. On Lolland we have some of the best farmland in Denmark, and possibly even the best climate. In our view, we must capitalise on this to supply the best produce in Denmark. Converting the estate to organic production is a major commitment, but we hope we can thereby demonstrate that there is an alternative approach to professional farming – one that takes both the working and natural environment into consideration as well as animal welfare.” Via Lovely Package

By Kristina de Verdier on 19 February, 2011 In cheese, dairy, denmark, farm, Food, milk, organic food, packaging design, wood

If you treat your cheese well it will last longer in the fridge. In Italy, where I live, this is how you get your cheese, but I imagine that is not the case everywhere. It’s a nicer presentation and more sustainable way of storing the lovely cheese. See more at Formaticum

By Kristina de Verdier on 23 April, 2010 In cheese, Food, Formaticum, packaging design, Paper, sustainable