The EHA high-barrier BOPA film developed by Changsu has more outstanding aroma retention and oxygen barrier properties [EHAp＜2cc/㎡·day·atm (23℃ 50%RH)], which can reduce the risk of microbial contamination and can be stored for a longer time.  Keeping the original flavor and fresh taste of cheese.  In addition, EHA can maintain good tensile and puncture resistance at freezing temperatures, which can effectively reduce the risk of bag breakage caused by impacts during logistics transportation.