Cheese

A cheese for every taste

GEA cheese right image
Cheese making is a highly skilled sector of the food industry. There is a huge variety of cheeses produced worldwide, and for each, there are many factors, from the ingredients themselves to the processing steps, that will influence production and quality. There are few other food product sectors in which so many parameters exert an influence on both the characteristics and quality of the final product.

Plants for every type of cheese

Cheese making thus requires particularly high levels of experience, know-how and attention to detail by both the cheese producer and the process supplierGEA has the technologies, expertise and experience required to meet every production target. We can design and build complete plants for the production of soft/fresh, semi-hard and hard cheeses and pasta filata cheese like mozzarella or caciocavallo. Our detailed know-how spans milk reception, sterilization, separation, standardization, stretching, maturation, curd making, draining, molding, pressing, brining, filtration, CIP (cleaning-in-place), heat treatment and automation.

GEA can provide technical solutions that offer a very high level of standardization to ensure that our customers realize optimal quality, together with highly cost-effective operation and production.

Featured

Fresh cheese uncovered with GEA separation technology

With our pioneering work in designing centrifuges and production processes, we enabled the industry-scale production for dairy products like strained yoghurt, quark and fresh cheese. Our centrifuges ensure economical and efficient production and the achievement of a product with a consistent taste and texture.

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