Shop shelves are full of all kinds of cheese. Having so many options, it is worth knowing which option is the best. Get to know the qualities of cheese to make the best choice.
Foremost, it is worth paying attention to the product description. The name ‘cheese’ is protected in the European Union and only products made from 100% milk can be used under that name. Approximately 2-4 litres of milk is needed to produce 1 kg of white cheese, and 10 litres of yellow cheese is needed to produce it, which results in a high production cost. This is why producers are increasingly replacing milk with cheaper substitutes, such as preservatives or vegetable fats.
It is worth reading the ingredients while selecting cheese. Different ingredients are needed for different kinds of production, so it’s not easy to establish a basis composition which should be in every product. However, it is worth remembering that a short composition list is usually better. For example, only four ingredients are needed to produce yellow cheese – milk, salt, rennet and bacterial cultures – all other components are not necessary. Such additives as lysozyme, calcium chloride and annato dye are acceptable as well.
Cheeses without artificial colours should not have excessive colours. Colour should be natural.
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