Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of the milk protein, casein. Typically, the milk is acidified and addition of the enzyme rennet causes coagulation.
The solids are separated and pressed into final form. Some cheeses have moulds on the rind or throughout. Most cheeses melt at cooking temperature.
Hundreds of types of cheese are produced. Their styles, textures and flavours depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mould, the processing, and aging. Herbs, spices, or wood smoke may be used as flavouring agents. The yellow to red colour of many cheeses is from adding annatto as colouring. Cheese alternatives produced with vegetable oil instead of milk fat is called analogue cheese; this can be extended to vegetable proteins instead of milk proteins.
The Interfood cheese product line includes products such as:
• Various other types of cheeses
• Pre-packed cheese
• Cheese alternatives
Our internationally appreciated Sunny and Maestro products are available in a wide variety, ranging from semi-hard cheeses like Gouda, Edam, Maasdam and Tilsit to hard cheeses like Emmental, Goya and Cheddar. Cheeses come in various forms like loaves, wheels and blocks.
For additional information and product specifications please feel free to contact your local office or fill in the contact form below.