The main function of packaging materials for food is to ensure the safety and maintain appropriate, required quality. The use of active packaging, including those containing antibacterial materials or substances with antimicrobial properties, may extend the shelf life. Many of the available and used solutions are based on the application of polymer films with the addition of metal nanoparticles such as silver, gold, copper or metal oxides of magnesium, zinc and titanium. However, the aspect related to the use of iron nanoparticles is rarely found in research or publications. The aim of the research was to determine the antimicrobial effectiveness of packaging materials (parchment and foil) modified with the active layer based on an iron preparation by reducing iron salts with the use of oregano extract. Prototype packaging materials were used to carry out storage tests with the cottage cheese. The pieces of cheese were kept refrigerated for 6 weeks. During the storage tests, microbiological inoculations were performed from the surface of the packaging in contact with the product. The obtained results confirmed the antimicrobial effectiveness of the tested packages.