AMF

Logo alpha group transparant | Alpha Group Foil ripened cheeses are matured in sealed foil packaging, which helps to preserve moisture, ensures a consistent ripening process and extends shelf life. This method is particularly suitable for both semi-hard and soft cheeses, offering stable quality for industrial use, foodservice and retail applications. Foil-ripened cheeses are suitable for a wide range of industrial and culinary uses. Their excellent processability ensures reliable performance in both high-volume production and ready-to-eat applications. The consistent texture and mild flavour profile make them highly suitable for: - Slicing: Pre-sliced retail packs, sandwiches and cheese platters - Shredding/Grating: Toppings for pizza, pasta, ready meals and snacks. - Melting: Processed cheese formulations, cheese sauces, soups and stuffed products - Powdering: Seasoning blends, snacks and dry sauce mixes Depends on type of cheese and packaging. - Edam: min. 30% or min. 40% fat in dry matter - Tilsit: min. 45% of fat in dry matter - Maasdam: min. 45% of fat in dry matter - Emmental: min. 45% of fat in dry matter - Cheddar: min. 50% fat in dry matter - Cagliata: min. 45% or 48% fat in dry matter - Mozzarella types: min. 40% fat in dry matter Natural ripened cheeses are aged under controlled conditions, allowing them to develop their characteristic flavour, texture and aroma over time without the addition of mould cultures on the surface (as in white mould cheeses). These cheeses undergo internal maturation and are typically firm to semi-hard, with a smooth, sliceable texture. They are made from cow's milk and are popular in both consumer markets and industrial applications. Natural ripened cheeses offer rich, developed flavours and distinctive textures, making them suitable for a wide variety of culinary and industrial applications, including: - Slicing: Artisan-style cheese platters, specialty retail packs and gourmet sandwich...