Hard cheese

Developing hybrid, imitation, and plant-based hard cheese that looks, tastes, and performs like its dairy counterpart is now within reach. KMC’s CheeseMaker solutions use advanced potato-based starch technology to replicate the firm texture and controlled melt of traditional cheeses such as Parmesan or Pecorino.

This enables producers to create grateable, crumbling cheeses with exceptional consistency and cost efficiency. By reducing or fully replacing milk proteins, manufacturers gain flexibility, shorter production times, and a lower dependency on volatile dairy supplies – without compromising on sensory quality.

CheeseMaker helps you meet consumer demand for authentic, hybrid, imitation and dairy-free alternatives while ensuring smooth processing and reliable functionality in industrial-scale production.

Replicating the complex texture and performance of traditional hard cheese presents unique formulation challenges. Conventional cheese requires high milk input, long maturation, and extensive handling – all adding cost and supply risk.

With limited dairy protein availability and growing demand for hybrid and plant-based alternatives, KMC enables producers to create stable, hard cheeses that maintain their dry, firm characteristics and perform reliably in hot applications.

CheeseMaker starches mimic the gel structure of milk proteins, giving products the authentic brittle, crumble, grateable, and stability required in premium cheese alternatives. The result: cost-efficient production with reliable performance across varied recipes.