Cheese with a dry matter of 38 – 52%, depending on fat content, is described as soft cheese. Soft cheese is distinctive for its huge variety of types, shapes and flavours. Besides the standard types such as Camembert, Brie, Romadur, Limburger and Munster, the market has developed an enormous range of different other sorts.
New cheese design in white-blue, full-flavoured cheese with a red rind, numerous spices etc. all serve to pleasure the gourmet’s tastebuds. ALPMA uses its 60 years of experience in cheese production, moulds, machines and installations to support producers of soft cheese all over the world.