Many countries have their own kind of semi-hard cheese, like the popular, butter yellow Dutch Gouda, the round-eyed Norwegian Jarlsberg or the American Colby. Often found in your favourite sandwich they have milder flavour than hard cheeses .
They are produced Semi-hard cheese is firm, not hard, though in a similar way . Semi-hard cheese is salted in a brine bath, and the salt is allowed to penetrate the cheese via the brine. About 45% moisture and are ripened and brought to full flavor either generally poor for cooking purposes, these superb cheeses retain through the action of mold (actually a penicillin mold) or by the action of bacteria. Mold-Ripened: Brick, Fontina, Gouda, Havarti, Monterey Jack, MozzarellaThe flavour of the cheese is varied by different starter cultures, and they all differ in fat content, moisture, texture, ripening and taste. Some producers make distinctive shapes and sizes to make the cheese product stand out.
Milk from cows and sheep
The popular Manchego, for example, is a Spanish cheese made from sheep’s milk.Semi-hard cheese – Gouda, Edam and more
Others are Jarlsberg, Herrgårdsost and Tilsiter. What they all have in common is that they are salted in a brine bath, and the salt is allowed to penetrate the cheese via the brine. The flavour of the end product is then varied by the addition of different starter cultures.
However, in an effort to differentiate their products, some producers make distinctive shapes and sizes, such as the Dutch Gouda wheel, or Swedish Västerbotten cheese (which comes in non-standard sizes).
Our equipment allows for shape and size flexibility, and can therefore handle all kinds of formats, traditional and otherwise.
What is more, it produces the required shapes with unrivaled accuracy, thereby significantly reducing product losses and cutting costs.
Hard cheese – Emmental, Parmesan and Gruyère
Parmesan and Gruyère are two other well-known varieties. In the US this is a vast product category, popularised by the Swiss immigrants who took their cheese-making traditions with them to the new world in the 19th and 20th Centuries. semi-hard cheeses that are an ingredient in cooking to be used as grated.
When most people think of Swiss cheese, they think of Emmental. . It produces carbon dioxide and hence forms the bubbles that give Emmental its distinctive appearance.
The keys to successful and profitable hard cheese production are a uniform process, and weight and moisture accuracy. Our production equipment gives you all this. Our efficient and reliable machines also keep running – giving you long hours of cost-effective production.
Key to success in cheese production
The main keys to success in the cheese business are a uniform process and minimum variation in product-composition along with efficient and reliable production equipment to ensure your line keeps running smoothly.
Our sophisticated technologies and cheese application knowledge can help you achieve a product of uniform quality, with consistent weight and moisture levels. Designed for high volume production, our lines also satisfy the need for cost-efficient operation.