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Melt Test

Comparison between standard Cheddar (on the left) and our cooking cheese showing how standard Cheddar loses volume in cooking.

Processed cheeses are often overlooked by manufacturers who believe they are bland and cause problems with ingredients declarations. Neither of these need be true. Our processed cheese is an emulsification of cheddar which is then treated to give specific melt, colour and flavour characteristics. When normal cheese is cooked the water content (33%) will evaporate and the butter oil (33%) will seep into product pastry and casings leaving the remaining 34% protein and a reduced visual effect. Our processed cheese does not separate in the same way as normal cheese because it is finely homogenised. It stays in your product looking like and tasting of cheese, maintaining visual impact.

Grated Cheeses

Grated Mixes

Liquid Cheese

Analogue & Cheese Substitutes

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