Block Cheese

Meeting consumer expectations for melt and texture while reducing reliance on dairy ingredients can be a complex balancing act.

CheeseMaker starches provide a hybrid solution to achieving a firm, sliceable structure and a clean, dairy-like appearance. The solutions are designed for manufacturers who want to maintain product quality and processing efficiency while optimising formulation costs and meeting consumer expectations for functionality.

CheeseMaker starches enable partial or complete substitution of milk proteins, offering flexible formulation options for both dairy-based and dairy-free products. This helps manufacturers achieve their cost optimisation, whilst balancing nutritional value   targets and maintaining high-quality end products.

Because the starches are derived from potato, they deliver neutral flavour and colour, integrating seamlessly into your recipe and allowing flavour systems to shine – whether your block cheese profile is mild, sharp, or specialty.

Traditional starches can create unwanted viscosity during heating, making block cheese mass difficult to process. CheeseMaker starches solve this by offering controlled filling viscosity, which allows easy mixing, pumping, and filling during production. When the product cools, the starch forms a gel structure that mimics the functionality of milk proteins, delivering the firm, uniform texture essential for slicing and packaging.

The result is a stable, easy-to-produce block cheese that retains shape and texture through cooling, slicing, and refrigerated storage. Manufacturers benefit from shorter production times, less variation between batches, and reduced process adjustments – all key advantages for efficient, large-scale production.