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Cheddar Cheese

Cheddar Cheese

This popular cheese originated in the village of Cheddar in the Somerset region of England.

It's a firm, cow's milk cheese that ranges in flavour from mild to sharp, and in colour from natural white to pumpkin orange.

The cheese curd is formed when the milk coagulates with rennet. The curd is then cut and cheddared (salted and milled). The salted and milled curd grains are then formed into blocks of cheese.

We offer efficient cheese production systems for milk coagulation, cheddaring and block forming to help you produce the Cheddar cheese you want.

Processing

Cheddar

Cheddar

This firm, cow's milk cheese ranges in flavour from mild to sharp, and in colour from natural white to bright orange. Read more

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Processing equipment for cheese curd making

Curd making

Curd making is at the heart of cheese production. It is where the final composition of your cheese – its moisture, pH, and physical characteristics. Read more

Draining, Cheddaring & Mellowing

Tetra Pak offers a completely unique processing system for cheddar and pasta filata cheeses - the world’s only continuous production system for such products. Read more

Block forming

Block forming is done by putting the salted curd chips into a curd distribution tank (CDT) then transferring it by means of vacuum, through pipes. Read more

Do you want more information about Cheddar Cheese? Please contact us.