Your yields are higher, and your equipment is more productive. You can manage the quality of your cheese All of your finished products (including light cheese) respect the organoleptic properties expected from cheese: elasticity, hardness, richness, brittleness, microstructure, solubility, stickiness. And the taste retains its original characteristics between salty, sweet, acidic and bitter, since the proteins have a neutral taste.
Our ingredients are adapted to all traditional cheeses whether they are hard (emmental, gouda, etc.), soft (camembert, etc.), stringy like mozzarella, etc.