When you heat corn, the water inside transforms into steam, the kernel bursts and is turned inside out. Its structure changes. Corn becomes popcorn. Which set us thinking… What would happen if you did the same with cheese… If you could make cheese pop. Would the structure of the cheese also change? And how would it impact its taste and shelf life?
These are the questions we asked ourselves years ago at Cheesepop food group. We succeeded in this after some intensive research and development. We have developed a unique production method, enabling us to pop and dry our premium cheeses to unprecedented levels, using 100% wind energy. Our popped cheese is popped to obtain a completely different, crunchy structure, but it is still 100% cheese. Because of this production process, the cheese has a very intense, airy cheese taste, without artificial additives.
When our popped cheese products roll off the line, they contain less than four percent moisture and have an extremely low AW value. This means that our 100% cheese products have a shelf life of more than a year.
Benefits of popped cheese
clean label - 100% cheese
concentrated cheese taste
airy and crunchy
long shelf life, limited food waste and loss costs
no refrigeration required
as snack, crouton or ingredient
Curious which cheeses we can pop...?
Since our crunchy cheese balls are made of 100% cheese, we use the name of the original cheese varieties to indicate the taste of our popped cheese varieties. After all, we just use cheese, nothing else!