Pressed, closed-textured cheeses are one of the highest-volume segments in global industrial cheese production. Gouda, Edam, and Maasdam account for a large portion of that demand: three varieties of Dutch origin that share the same production technology but differ in composition, starter cultures, and ripening process. Understanding these differences is key for any cheese maker […]
Cheddar cheese is one of the most consumed cheeses worldwide. With a firm texture and a flavor that can range from mild to more intense, it is made with cow’s milk and can have shades ranging from pale white to intense orange. Originally from the town of Cheddar (England), today it is produced all over
Cheddar cheese manufacturing: the FIDDAR Automatic Cheddarizer from Fibosa Read More »
Pecorino Romano, produced in Italy mainly in the regions of Lazio, Sardinia and Tuscany, is an artisan cheese with centuries of history that today is produced with FIBOSA‘s state-of-the-art technology. In this way, quality, safety, yield and hygiene are ensured throughout the manufacturing process. Thus, Fibosa combines tradition with state-of-the-art technical solutions for the dairy
Pecorino Romano: Italian tradition with Fibosa technology for the cheese industry Read More »
For decades, cheese production was based on manual processes with a high dependence on labor and several limitations, such as manual pouring into skimming carts, hand-mould filling, and the absence of initial pre-pressing to shape the cheese. These methods resulted in cheeses with variable sizes and weights, suitable only for small productions, which made standardization
45 years of history of the FIBOSA dosing machine Read More »
