Select the right cheese ingredients to develop new products, avoid defects
Ingredients in cheese, like anti-caking agents, allow shredded and grated cheeses to flow from a can without clumping. The right amount of cultures can prevent cheese defects, like browning.
Cheesemakers have no shortage of ideas for making new cheeses. They blend peppers to make a spicy jalapeno, for example. Or they cut it into snack-size bars or wedges. Or they crumble or shred it to make shakable products. Developing these new products calls for collaboration among the cheesemaker, suppliers of cheese cultures and enzymes, and packaging suppliers.
Grated Parmesan cheese in the iconic green can has been a consumer favorite for years. Two cheesemakers drew inspiration and introduced their own versions.Here is a look at new products from U.S. cheesemakers.