Semi-hard cheese is frequently used in industrial food production as a functional raw material for further processing, cutting, grating, or use in recipes. Typical varieties include Edam, Gouda, Maasdam, Emmental, and Mozzarella, which are characterized by mild to slightly nutty aromas, uniform texture, and stable technological properties.

Depending on the variety, these cheeses offer different functional properties:

• Edam and Gouda impress with their balanced structure and good melting properties.
• Maasdam and Emmental also feature characteristic holes and a slightly sweet, nutty aroma.
• Mozzarella is particularly used for applications requiring uniform melting and stable stretch, such as in pizza, casserole, or convenience products.

The products are available in various specifications, fat levels, and packaging sizes, and are suitable for different industrial applications and standardized production processes.

Packaging / Unit: Loaf and Block format

Further formats, specifications, and packaging sizes are available upon request