Cheese for the processing industry

  • Cagliata low fat, Walo for more yield

    Cagliata Walo, Fabiola
    Hard cheese, foil-ripened for 10 - 20 days, fat-reduced 15% FIT. Ideal for the production of mozzarella and pasta filata cheese.

  • Gran Pasta, Swiss milk ... Italian taste

    Gran Pasta Walo, Walo
    Hard cheese, foil ripened for 10 - 20 days, fat reduced 15% FIT, with the typical taste of Pecorino. Ideal for grating for the industry.

  • Hi-Lo, a cheese specially developed for modern cuisine - it is rich in protein and at the same time low in fat.

    Hi-Lo mit Andreas von Mühlenen
    With this cheese as a base, there are no limits to your imagination. Anything is possible: from a high-protein cheese dip to a cheese dip with buffalo milk, a high-protein cheese sauce or a cheese sauce with goat's milk. High-protein cheese slices, grilled cheese with buffalo milk or breaded cheese with sheep's milk are also options. The possibilities with this versatile cheese are almost endless. Why not try a pizza with buffalo milk bufarella?" For your unique product, the best Hi-Lo Cheese is developed with you. Discover Hi-Lo Walo - say goodbye to endless price negotiations with your customers.

Cheese as an ingredient in the industry and Cuisine

The processing industry has very a bad reputation in the cheese industry. It is the market for the commodities, and I was not at all interest to produce commodities. The do just does not fit into my philosophy of quality, reliability, and exclusivity.

A bad cheese ruins every dish

But then I discussed with a few highly awarded chefs and they opened my eyes. Good cheese makes almost every dish better, it can be it a dessert like tiramisu or vegetables baked with cheese or spaghetti Bolognese with freshly grated Parmiggiano Reggiano DOP. But a bad cheese ruins the whole dish.

I had to change my attitude, it takes the best ingredients to create a perfect whole and I started developing different cheeses for the processing industry. Exclusive cheese from pure milk, made with care and optimized for your production.

Cheese as an ingredient in the industry and Cuisine

The processing industry has very a bad reputation in the cheese industry. It is the market for the commodities, and I was not at all interest to produce commodities. The do just does not fit into my philosophy of quality, reliability, and exclusivity.

A bad cheese ruins every dish

But then I discussed with a few highly awarded chefs and they opened my eyes. Good cheese makes almost every dish better, it can be it a dessert like tiramisu or vegetables baked with cheese or spaghetti Bolognese with freshly grated Parmiggiano Reggiano DOP. But a bad cheese ruins the whole dish.

I had to change my attitude, it takes the best ingredients to create a perfect whole and I started developing different cheeses for the processing industry. Exclusive cheese from pure milk, made with care and optimized for your production.

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