The process for manufacturing many types of cheese, including the Dutch type cheeses such as Edam or Gouda, requires the pressed cheese to pass through a curing stage in a brine bath to enhance the taste and texture. Over time the brine becomes enriched with fats, proteins and lactose out of the cheese.
The new 10-valve, hygienic level filler with a four-head capper features Federal Mfg.'s innovative, patent pending long-life/low maintenance filling valve. (Federal Mfg. International Dairy Show Booth #8009)