Expertise transformed into solutions with our best-practice lines for semi-hard cheese
The semi-hard cheese family includes well-known varieties such as Gouda, Edam and Maasdam. When making semi-hard cheese, the first step is to prepare curd and whey in a cheese vat. Then the whey is separated from the curd, and the curd is formed into its final cheese shape. The cheese is salted in a brine bath and after ripening, it is ready for consumption.
Configuration options for semi-hard cheese lines
With our expertise in cheese, we tailor our complete line solutions to your operations – return on investment is guaranteed. The best-practice lines for semi-hard cheese are available in various configurations. Our efficiency lines give you excellent cheese and whey quality in the most productive way. In addition to being efficient, the flexibility lines let you easily switch between different cheese types and formats
Return On Investment – guaranteed
With line performance guarantees on running time, product losses and end-product quality, you always get the performance you count on. Consistent and repeatable production, and lines designed for uncompromising food safety.
Expertise you can rely on
As a partner that understands your challenges, we find the best solution for your plant, environment and targets. We utilise cutting-edge digital tools, and every machine in our lines is made by Tetra Pak. This ensures seamless compatibility, easy operation and perfection in every detail.
Controlling costs in cheese production
Milk as raw material is the main cost driver in semi-hard cheese production. With margins under constant pressure – how can producers control costs and address their profitability challenges?
