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GLANBIA CHEESE STAYS AHEAD OF THE COMPETITION BY USING NEW PROPRIETARY CHEESE MAKING TECHNOLOGY

16th July 2012

Proprietory Technology

Glanbia Cheese, Magheralin recently installed and commissioned a new Leprino Foods patented mixing process at a capital cost of £1m. Pasta filata cheese, which includes mozzarella, is a family of cheeses also known as stretched-curd. Mozzarella obtains its unique texture from the cooking and stretching of fresh cheese curd.  This latest development of the Leprino cheese mixing technology is specifically designed to gently knead cheese curd to form a more homogeneous structure. As a result, our ribbon mozzarella has improved body and texture which benefits shred performance.

 

The management team employed, for the first time, the 'Prince2' project management system in successfully delivering this project: this methodology has subsequently been adopted for all large current and future Glanbia Cheese projects.

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