Our best-practice lines make it easy to explore the white cheese market. No need to be an expert cheesemaker – we provide you with all the expertise and know-how you need.
The safe and hygienic process of our best-practice line enables longer product shelf life. The ultrafiltration method, which requires less milk and rennet than traditional cheesemaking, results in higher yield. The high-quality product is ready for consumption after cooling down in a package.
The adaptable and efficient process of our best-practice line enables production versatility. Recombination gives flexibility in product composition. Direct acidification improves line productivity. Setup is smooth and hassle free, and we provide you with all the expertise and know-how you need.
Our best-practice line's fully controlled process enables standard quality of end product. Direct acidification improves line efficiency whereas the closed production environment secures highest hygiene. With ultra filtration, less milk and rennet is required than in traditional cheesemaking.
Want to know more about our best-practice lines for white cheese?
Sign-up to download the line leaflets by filling in the form below