This cheese is treated in a less invasive way than pasteurization, preserving its taste and quality. Our thermized cheese is used in ready-to-eat meals and offers the perfect solution when high microbiological values could be a concern.
Through thermal treatment at temperatures between 57 and 68°C, microorganisms are reduced, significantly extending the shelf life. Our cheese is 100% natural and produced using an advanced production process, always prioritizing quality. Discover the superior quality of St. Paul’s thermized cheese.
What are the benefits of thermized cheese?
Low microbiological values
Long shelf life
Can be labeled as "cheese"
No change in taste
Active enzymes
Improved texture
Available in
Blocks
11kg blocks
Casings
Ø 40 mm – 120 mm
Grated and cubed
2-7 kg bags
Strips, cubes, sticks, ropes
Formed by extrusion – IQF, 2 – 7 kg bags
Liquids in pouches
5-10kg pouches
What are the applications of thermized cheese?
Melt point
Structure
Application
Non-melt hard
Retains its shape when heated. Can be grated, sliced, or cubed.
Potato gratin, cheese sausages
Semi-melt hard
Hard cheese that softens but does not flow.
Meat dishes like cordon blue, ready-made meals like lasagna
