Barrier efficacy of the film was tested evaluating the capacity of the film to prevent the contamination of the cheese, and also its ability to control and eliminate the microorganisms present over the film. The assay performed by Olle Resa et al. (2014a) was applied. Briefly, 5.0 5.0 cm pieces of all films (CF, CNANI and NANI) were cut and brought in contact with the surface of the cheese. Then, 10 ml of mixed culture of S. cereviseae and L. innocua containing 1 106 CFU/ml each, were dispensed on the films. Samples were incubated at 7 ± 1 C during 192 h and periodically sampled, to test microorganism viability.