View Processed Cheese or view Swiss Cheese


Processed cheese was invented in the early 1900’s, no one was able to foresee the significance of the breakthrough, or the many facets of its potential for further development. Advantages associated with processed cheese can be categorised as follows:

  • Advantages from the point of view of the dairy industry and in economic terms.
  • Advantages from the point of view of production technology and in terms of transport and storage.
  • Versatile properties and wide range of potential uses.
  • Wide range of possibilities for combination of raw material and added ingredients in the development of new varieties of process cheese.


The production of processed cheese opens up a considerable range of possibilities for preparing a wide variety of different types of processed cheese. The melted cheese, which is derived from a blend of natural cheese and other raw materials, can be packed as desired. The finished product can have the following consistency:

  • Block processed cheese
  • Block processed cheese for slicing/toasting
  • Spreadable processed cheese


Processed cheese industry has been making considerable efforts over the years to satisfy the consumer with varieties and packaging. Manufacturers of prepared frozen foods are opting for processed cheese in different shapes and sizes. Processed cheese results in a number of advantages to natural cheese:

  • Processed cheese with added spices, essence and flavours. The substances used include spices, vegetable extracts and spice essence, flavours of natural or artificial origin.
  • Processed cheese with other foodstuffs added, such as meat products, seafood, mushrooms and vegetable origin products.
  • Processed cheese in cans and certain other packaging material results in longer shelf life and therefore does not require refrigeration storage
  • Special grated block processed cheese for toasting, garnishing pizzas, for mass produced frozen foods in particular.
  • Special processed cheese slices which toast well for fast food products e.g. burgers or toasted sandwiches.
  • Processed cheese with a considerable degree of thermal stability i.e. form-stable block processed cheeses to be added (in the form of cubes) to meat or fish products, soup or sauces.
  • Processes cheese in snack form with a flavor variance for different cheese and wine functions; parties; finger-meals… etc
  • A multitude of applications can be achieved with processed cheese which shows what tremendous potential processed cheese production has for highly nutritious foods, which keep well, and occur in a whole variety of flavors.

    Nutritional value of processed cheese

    Processed cheese is a valuable source of nutrition. The nutritional value of processed cheese depends on the raw material used for processing. In principle, processed cheese can be assumed to have the same nutritional value as the cheese from which it is made.

    Processed cheese contains protein, essential and non-essential amino acids, milk fat and its associated substances, fat-soluble and water soluble vitamins and minerals. The addition of Casein, butter, whey powder can help increase the nutritional value of the product quite substantially.

Processed Cheese


Cheese Blocks


Cheese Spreads


Cheese Slices


Cheese Sausages



Garlic Butter


Lemon Butter


Salted and Unsalted Butter



Distributors of Local Produce
















Bon Blanc / White Cheddar


White Mould Cheese


Blue Cheese


Cream Cheese


Goats Cheese




Sweet Milk

Swiss Cheese


Ambience Raclette Oven, 220V.
Ideal for parties or functions


Geska Cones, Sap Ziger


Winemaker's Cheese


Tete de Moine


Raclette oven, 4-8 persons


Raclette Cheese


Ambience Raclette Oven, 220V.
Ideal for parties or functions






Fondue Set / Caquelon, with forks


Gruyere Wheel


Fondue set / With plates and forks


Gruyere Loaf


Emmentaler loaf




Ambience Raclette Oven, 220V.
Ideal for parties or functions