Cheese – bringing taste and texture to the table
The global consumption of cheese increases every year and growth is predicted to continue. Expansion of the fast food industry combined with changing lifestyles in emerging economies are boosting the global demand.
But cheese is hardly a new invention. In 1974, Russian explorers found a cheese block in the permafrost of the Siberian tundra that was dated to be at least 2,000 years old – and still said to be an unrivalled delicacy.
Cheese for all occasions
We help our customers to produce cheese for all occasions; from pizza toppings to prepared dishes, gourmet desserts and snacks.
Cow milk is the most common choice for cheese production, although milk from buffalos, goats and sheep are popular as well. Cheese comes in a multitude of textures and flavours, for example:
- Fresh cheese: Ricotta, Cottage cheese and Mozzarella
- Soft ripened cheese: Feta, Camembert and Brie
- Semi hard and hard cheese: Swiss cheese, Cheddar, Edam, Gouda, Colby, Muenster, Parmesan, Pecorino and Romano
Tetra Pak offers its expertise about the complete cheese process, from milk intake and pre-treatment through curd making, drainage and forming, to cheese handling.
We can help you succeed with the production of a wide variety of high-quality cheeses, including hard cheese and semi-hard cheese, Cheddar cheese, pasta filata, liquid filled cheese and cottage cheese.
Whey in cheese production
The whey collected from cheese production is a valuable raw material as whey products are used in a wide range of food products, such as processed meat, health foods and confectionery. Read more about whey powder and filtration solutions for high cheese yield and quality
