Gouda, Edam, and Maasdam cheese

While most European semi-hard cheese varieties are made into 15 kg blocks of 300 mm x 500 mm x 100 mm – the so-called Euro block – some producers make distinctive shapes and sizes to differentiate their products, such as the Dutch Gouda wheel or Swedish Västerbotten cheese. Our equipment allows for shape and size flexibility, and can therefore handle all kinds of formats, traditional and otherwise. Furthermore, it produces the required shapes with unrivalled accuracy, significantly reducing product losses and cutting costs.

Processing lines for Gouda, Edam, and Maasdam cheese

Efficiency line for semi-hard cheese - high capacity

The best-practice efficiency line for semi-hard cheese is designed to secure profitable and sustainable production of semi-hard cheese in Euroblock format. The high capacity (100 tons per day) line is focused on whey quality, and built upon our customer-centred expertise. The solution is always optimised for every customer’s unique processes and conditions.
Read more about efficiency lines for semi-hard cheese

Efficiency line for semi-hard cheese - medium capacity

The best-practice efficiency line for semi-hard cheese is designed to secure profitable and sustainable production of semi-hard cheese in Euroblock format. The medium capacity (50 tons per day) line is built upon our customer-centred expertise and experience. The solution is always optimised for every customer’s unique processes and conditions.
Read more about efficiency lines for semi-hard cheese

Flexibility line for semi-hard cheese

The best-practice flexibility line for semi-hard cheese is designed to cover various cheese formats on the same line. Thanks to the Tetra Pak® Casomatic multi-column system, switching between cheese types is easy. The solution is also efficient and always optimised for every customer’s unique processes and conditions.
Read more about flexibility lines for semi-hard cheese

Equipment for Gouda, Edam and Maasdam cheese

Tetra Pak Cheese Vat OST SH6

Tetra Pak® Cheese Vat OST SH6

Tetra Pak® Cheese Vat OST SH6

Tetra Pak® Cheese Vat OST SH6 is a horizontal vat to produce (semi) hard cheeses. The vat has all required functions for a controlled and predictable process

Tetra Pak Cheese Vat OO SH9

Tetra Pak® Cheese Vat OO SH9

Tetra Pak® Cheese Vat OO SH9

Curd-making vat for semi-hard cheeses. The Tetra Pak® Cheese Vat OO SH9 is specifically designed for the production of high quality semi-hard types of cheese.

Tetra Pak Mould Handling w Enclosed Presses

Tetra Pak® Mould Handling System for cheese

Tetra Pak® Mould Handling System for cheese

The Mould Handling system is an advanced solution used for pressing and forming of semi-hard and hard cheeses in closed presses with mould and lid handling.

Tetra Pak Whey Tray system for semi-hard cheese

Tetra Pak® Whey Tray system

Tetra Pak® Whey Tray system

The Tetra Pak® Whey Tray system is an advanced solution used for pressing and forming of semi-hard and hard cheeses including whey tray mould and lid handling

Tetra Pak Rack Brining System

Tetra Pak® Rack Brining System

Tetra Pak® Rack Brining System

The Tetra Pak® Rack Brining System is an advanced system for brining of semi-hard cheeses. Consistent product quality thanks to a controlled brining process

Tetra Pak Casomatic system MC3

Tetra Pak® Casomatic system MC3

Tetra Pak® Casomatic system MC3

The improved Tetra Pak® Casomatic system MC3 module enables you to produce cheese and whey of high quality in a very efficient way.

Tetra Pak Casomatic system SC7

Tetra Pak® Casomatic system SC7

Tetra Pak® Casomatic system SC7

The new Tetra Pak® Casomatic system SC7 module enables you to produce cheese and whey of higher quality more efficiently than ever before.

Cheese insights

Different types of cheese

Different types of cheese

Different types of cheese

Cheese varieties can be classified in many different ways based on the water content, colour, fat content, presence of moulds, region or country of origin.

Cheese and question mark - cheese glossary

Cheesemaking glossary

Cheesemaking glossary

Glossary for the complete cheesemaking process; curd making, aging, cheese starter culture, cooking, homogenization, salting, ripening and more.

Cheeses

Cheese technology guide

Cheese technology guide

The Cheese technology guide is an easy to use resource for industrial cheesemaking. It provides a helpful overview of the bacis productions processes.

Milk whey cheese cottage cheese

Create more value from whey

Create more value from whey

Today’s advanced technology and manufacturing methods, the cheese industry’s focus on whey has increased over recent years.

Cheese categories

Fresh cheese Varieties

Fresh cheese

Fresh cheese

Processing applications for​ other cheese varieties; cottage cheese, fresh cheese, ultra filtration and liquid filled cheeses, cream cheese and quark.

Cheddar cheese

Cheddar

Cheddar

This firm, cow's milk cheese ranges in flavour from mild to sharp, and in colour from natural white to bright orange.

Parmesan cheese

Emmental, Parmesan, and Gruyere cheese

Emmental, Parmesan, and Gruyere cheese

A uniform process and weight and moisture accuracy are key to the successful production of these hard cheeses – and our equipment delivers.

Mozzarella cheese on pizza

Pasta Filata cheese

Pasta Filata cheese

Pasta filata cheese becomes elastic when heated and forms long strings when pulled, key characteristics associated with pizza cheese.

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