A coupled experimental and modelling approach was used to develop an adapted PHBV active film with Lauroyl Arginate Ethyl (LAE®) as an antimicrobial compound incorporated in the bulk or as a coating to prolong the shelf life of cheese. The minimum inhibitory concentration (MIC) of LAE® was evaluated in the range of 25–100 ppm against spoilage and pathogenic microorganisms, such as Micrococcus luteus, Penicillium roqueforti, Salmonella enteritidis, and Pseudomonas putida. Film production induced a loss of 50 % of LAE® when introduced into the bulk, whereas only 4 % was lost in the case of incorporation by coating. When in contact with food simulant D1 (50 % ethanol), a release of 43 % and 34 % of LAE® was achieved in 10 days at 20 °C for LAE® incorporated as a coating and in the bulk, respectively, while a lower release level of 34 % and 14 % respectively was observed in food simulant C (20 % ethanol), confirming the interest to use active coating for fatty foods. The developed packaging was well adapted to reach the MIC while remaining below the admissible daily intake. The results also showed that the PHBV film activated with LAE® incorporated as a coating was as effective as modified atmosphere packaging (MAP) to preserve cheese against microorganism growth. •A LAE® antimicrobial packaging was dimensioned for cheese application.•MIC of LAE® was in the range of 25-100 ppm against various microorganisms and molds.•50 % and 4 % of LAE® was lost from bulk and coated PHBV during forming process.•14-34 and 34-43 % of LAE® diffused in food simulant C and D1 from bulk and coated PHBV.•LAE coated packaging was as effective as MAP for paste cheese application.