Hard, soft or mature?

We have proven systems and technology to help you with cheese making. Our portfolio of cheese making equipment helps you produce all varieties of cheddar, Gouda, havarti, mozzarella, Swiss cheeses, feta, and cottage cheese. We also provide full geographic coverage for all markets.

Cheese can be divided into groups according to appearance. Yet one cheese can belong to several groups, depending on storage time.

• Hard cheese such as Swiss cheeses. Emmentaler is probably the best-known Swiss-type cheese and is often simply called "Swiss cheese".
• Semi-hard cheese like: Havarti, Jarlsberg, Herrgårdsost, Tilsiter, Gouda, Edam, etc. Each country or area has its own semi-hard cheese. They are all produced in a similar way, but differ in fat content, moisture, texture, ripening and taste.
• Cheddar cheese, so called territorials (Cheshire, Leicester, Derby etc.) and stirred curd types are pressed cheese from pre-salted curd.
• Fresh cheese such as Feta cheese. The cheese is packed as a liquid and coagulates inside the final package.
• Cottage cheese is a soft unripened, acid coagulated curd with granular curd particles of relatively uniform size. Often the curd particles are mixed with a dressing (cream).