A range of products with controlled melt characteristics designed specifically to customer requirements.

Cheeseease stock pastes Enzyme modified cheese.

Cheese blends ideally with various savoury flavours. These products are pre-blended to provide a cost effective and easy to use ingredient.

This range allows food manufacturers producing mainly chilled products and requiring a reasonably long shelf life to use blue cheeses without any risk of contamination with blue mould.

Tailor made cheese sauces with a variety of flavours. These hermetically sealed, pasteurised products are both convenient and cost effective.

These mixes are product ready for portioning out and thus avoid the need to blend at the point of use. This technology suits a range of Dairy Desserts including Lemon Meringue, Chocolate Cheesecake and a number of custom made flavoured desserts.

The use of thermally pasteurized products as a partial or full replacement of natural cheese offers food manufacturers significant improvements in both functionality and flavour, combined with shelf life benefits.

The stable emulsion created in the conversion of insoluble calcium para-casein in natural cheese to soluble sodium caseinate in the thermally pasteurised product is primarily responsible for the functionality improvements.

Natural cheese products such as Cheddar cheese release fat readily when heated, resulting in deterioration in flavour, when one of the key flavour drivers, fat, separates from the product.

The thermally pasteurized products produced by Meadow Cheese however, because of the stable emulsion, maintain a true cheese flavour profile throughout most applications.

All our processed cheese ingredients are supplied hermetically sealed and vacuum packed. Visit our development centre page to read about a number of our innovative heat treated cheese ingredients we have developed