Polymer coatings for cheese

The coating forms a glossy elastic film on the cheese after drying. It has all the qualities of a standard latex coating, but also has its own unique properties.

– Reduces moisture loss without affecting the flavour

– Protects the crust from mechanical damage and mould formation

– Ensures uniform distribution of the coating over the entire surface of the cheese

– Improves the appearance of the cheese

– Reduces moisture loss by 60%

– Reduces time spent on cheese care

– Possesses high organoleptic characteristics

– Forms a matt, velvety to the touch film

Coating for fixing spices on cheese, sausages and meat products. Natural in origin, safe to eat, contains only natural ingredients.

– Securely fixes spices and herbs on cheese, sausages and meat products

– Edible

– Allows you to diversify the flavour of the finished product

– Contains only natural ingredients

– Has an attractive appearance and flavour

– Can be eaten together with spices

– Cheese from the same cooking can be given different flavours and looks

– Absolutely neutral to cheese, has no taste and odour

A coating that can be eaten together with the cheese crust. Fully edible, colourless, natural polysaccharide-based protective coating for hard, semi-hard and soft cheese.

– Creates a transparent film that is virtually invisible on the cheese head

– Reduces moisture loss without affecting the flavour

– Protects the cheese head from bacteria and fungi during ripening and storage, preventing them from getting inside the cheese.

– Odourless, edible

– Suitable for classic cheese aging

– Reduces moisture loss by 50%

– Reduces the time required for cheese care