What is a cheese mark?A cheese mark is made of a thin layer of casein or casein mixed with glycerol. It is usually round in shape, with perforations and impressed text, a unique code and/or a logo. Thanks to its special composition the cheese mark is of guaranteed foodstuff quality bonding well with the surface of the cheese. It is a unique way of identifying cheese: easy to use, affordable and fraud-proof. Casein only The cheese mark made of casein only is tough and inflexible and is mostly used on semi-hard cheeses. The larger cheese factories often apply this 100% casein mark to their cheeses using an automated process. The cheese mark is produced by rolling a mixture of casein and water into a film and then impressing the film and punching and drying the mark. Casein with glycerol: soft quality The cheese mark of casein mixed with glycerol is flexible and is often applied manually. It is unbreakable. This cheese mark is made by applying high pressure to a mixture of casein, glycerol and alcohol and cutting the resulting material into cheese marks. Application A cheese mark is impressed with text, a unique code (figures and possibly a data matrix that can be read automatically) and/or a logo. It is applied to the cheese at the earliest possible stage of the production process: right after the whey is separated from the curds. This has several advantages. Advantages A cheese mark guarantees full traceability of each individual cheese, emphasising the origin and the traditional aspects of cheese making and enabling optimisation of the production process. Read more about the benefits ... |
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Cheese marks for cheese production companies and cheese farms
