Our fresh ingredients have been developed specifically to meet the needs of our customers with functionality and consistency being at the forefront of what we produce.
Our soft cheese and cultured products are manufactured in our Holme on Spalding Moor site in Yorkshire.
We will continue to invest in the plant to further improve quality, service and to expand our product range.
We currently manufacture a full range of cultured products including natural, bio, fromage frais and Greek style yoghurt, crème fraîche, sour cream and cultured buttermilk. These can be packed into 15kg or 25kg bag-in-tray packages, 500kg slim Pallecons or 1 tonne metal or plastic Pallecons, both with or without internal valves.
Our Cultured Products are used as ingredients by food manufacturers in a wide range of finished products, including dips and sauces, soups, ready meals and ice cream. Our Customer Innovation Centre at Holme on Spalding Moor enables us to tailor both our fresh and cultured products to each customer, depending on what flavour and functionality they want to achieve with our products.
Soft Cheese – or to use its other name, Cream Cheese – is a hugely popular ingredient for customers and consumers alike. Used in cheesecakes and other dessert recipes, Soft Cheese can be spread on bread, bagels and crackers, and used in dips and salads.
We have tailored our process to ensure that our Soft Cheese delivers on our customers’ needs: high quality, very easy to spread and with a rich smooth taste. The key technical expertise in our Soft Cheese manufacturing lies in temperature and PH control and preventing product separation (due to fat and water content), to ensure a smooth, creamy finish.
Originally from Itlay, Mascarpone is an authentic, thick and creamy soft cheese that has multiple uses. It can be eaten alone or with desserts, used as an ingredient in tiramisu, in cheesecakes and in risottos, The trick when manufacturing Mascarpone is all about the thickness. Without giving all of our secrets away, this requires very precise management of the fat and the cooling process. Our Mascarpone has been tailored for our customers to be thick and spreadable.
Crème Fraîche is a French style, thick and deliciously creamy product – where cultures are used to give it the distinctive taste that sets it apart from sour cream products. This process can last between 16 and 220 hours at a temperature that ranges from 12 to 23 degrees. Our Crème Fraîche is designed to be robust – making it perfect for dessert, dips and sauces.
A fresh, thick cultured cream with a distinct and creamy lactic flavour, this popular quality dairy product is widely used in dips and sauces.
Check out our full range of productsDownload