CHEDDAR

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

Processing applications for Cheddar cheese

This firm, cow's milk cheese ranges in flavour from mild to sharp, and in colour from natural white to bright orange. Originating in the village of Cheddar in Somerset, England, the category now includes a broad range of cheeses with similar attributes. These are known as 'Cheddar varieties'.

This is one of the world's best-selling cheese types. It is produced in large volumes to eat as is, and also for use as an ingredient in processed cheeses such as cheese spread, dip or hamburger cheese.

In Cheddar production, the cheese curd is formed when the milk coagulates with the rennet. It is then cut and cheddared, milled, salted and mellowed. The salted and milled curd grains are formed into standard sized blocks of 40 or 640 pounds, or filled into 500 lb drums. Mild Cheddar takes 2-3 weeks to ripen and extra mature Cheddar can take over a year.

Since margins in this business are slim, efficient and reliable production equipment is the key to profitable production. Factory capacity needs to be fully exploited, which means long production hours and high reliability.  A Tetra Pak production line gives you all the reliability and efficiency you need. Our sophisticated technology and application knowledge also help you achieve a product of uniform quality, with consistent weight and moisture levels across your whole output.

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