Hard or semi-hard cheeses

Cheddar cheese is a ripened hard cheese according to “moisture on a fat-free basis” (FAO). Rippenind procedures allow different cheddar from young, mature, extra mature or vintage. Dry Matter minimum is 61% basis. Food additives give coloured cheese. Many applications such as table cheese, slicing, grated or diced are availables at the market. Unripened cheese, it’s used in the food industry as an ingredient for further processing.
Product available as a natural, sustainable and organic food ingredient.

Edam and Gouda are ripened “firm” cheeses according to MFFB (moisture on a fat-free basis) following FAO description. Regular DM (Dry Matter) found on Edam is 51% and Gouda is 55%. Rippenin times from 3 weeks secure flavor and typical cheese characteristics. Final users find both types in slices, grated or diced. In case of further processing minor ripening times are allowed. As a variation is offered Edam light 30% F/DM or Low Lactose content <0,01%.
Product available as a natural, sustainable and organic food ingredient.

Emmental is a ripened “firm” cheese according to MFFB (moisture on a fat-free basis) following FAO food standards. Regular DM (Dry Matter) content is 60%. Ripening times of 8 weeks secure typical cheese colors, flavors and holes. Final users find it in slices, grated or diced. In case of further processing minor ripening times are allowed.
Available as a natural, sustainable and organic food ingredient.