SEE ALSO: The Cheese Scientist’s list of the most underrated commercial cheeses →

About Lactalis

Before we tell you about the different cheeses in the Président range, let’s have a quick look at their history. 

Président Cheese is owned by Lactalis, a French multinational dairy products corporation. Lactalis is the world’s largest producer of dairy products, and it owns many other popular brands, including Galbani, Parmalat and Roquefort Société. 

1933 – Humble beginnings

The Lactalis story begins in October 1933 when André Besnier embarks on his cheesemaking adventures. Based in Laval, he made his first cheese, Camembert, using 35 litres of local cow’s milk. 

1950’s – Second generation

Over the next two decades, SARL Société Laitière de Laval A. Besnier & Cie experiences significant growth and they expand their operations. Eventually, André passes the reigns onto his son, Michel who sustains the company’s growth. 

1968 – Conception of Président brand

Realising the commercial revolution taking place around him, Michel decides to launch their own brand. Hence was born Président. And, unsurprisingly, the first cheese they made under the brand was Camembert. 

1981 – Production expands to the USA

Wanting to grow their business well beyond Europe, Michel Besnier decides to build a huge commercial cheesemaking facility in Wisconsin, USA. The project is so successful that a second factory soon follows in California. 

Back in France, the company acquires a number of dairy business and expands its range to start making goat’s milk cheeses and Emmental. 

1990’s – Mozzarella and Roquefort

The next decade sees the company continue its aggressive growth. After buying Locatelli and Société des Caves de Roquefort, they add Mozzarella and Roquefort to their range. 

At the end of this decade, Michel decides to change the company name to Lactalis. The main reason was to have a brand name that was easy to pronounce around the world. 

2006 – Third generation

The year 2000 sadly sees the passing of Michel Besnier. As a result, his son Emmanuel takes over the leadership of the company. And one of his earliest contributions is the acquisition of Italian cheese giant, Galbani.  

2010’s – Largest dairy company in the world

Fast forward to the 2010’s and we find the most recent addition to the Lactalis and Président brand. After acquiring several Spanish dairy companies, Lactalis start to produce a Manchego under their Président brand. 

The Italian giant Parmalat also joins the ranks of Lactalis adding 4 million euros to the company’s turnover. As a result, Lactalis become the largest dairy company in the world. 

In 2014, Lactalis acquire the Australian company Harvey Fresh and begins local production of the Président range for the Australian and Asian market. 

The Président range

As you can see, the Président range has certainly grown over the years. While Roquefort and Mozzarella are still sold under their original brands, some other traditional cheeses like Comté and Manchego have joined the Président branding. 

Without further ado, let’s explore the different Président cheeses. 

Président Camembert

Of course, we start with the cheese that André Besnier first made, Camembert. Crafted in the French tradition from cow’s milk, Président Camembert boasts a unique and approachable taste.  

As it ages, the cheese is enriched by an earthy, mushroom flavour that intensifies with time, while its creamy texture remains consistent. Bold in taste and creamy in texture, this Camembert is perfect for anyone looking to explore new and exciting cheese flavours.  

Président Brie

Brie, a soft cow’s milk cheese, has a rich history dating back centuries. It was once given as tribute to French Kings and eventually became known as “the cheese of Kings”. In fact, Louis XVI is said to have requested one last taste of Brie on his deathbed.  

The love for Brie has hardly diminished since then, and Président offers a variety of this versatile cheese with its buttery and creamy taste. Their Brie range includes Brie Round, Triple Crème Brie, Brie Log and Coeur de Brie. 

Président Le Blue

Crafted in the mountainous Auvergne region of France, this blue-veined cheese is made from pasteurised cow’s milk. Its firm texture and soft, mellow taste make it a versatile cheese that’s perfect for a simple cheese spread or to crumble on top of your favourite salad. 

Président also have a Bleu d’Auvergne AOP in their range, but Le Blue offers a milder option for the blue-hesitant cheese lovers. 

Rondelé Spreadable Cheese

Rondelé is a spreadable cheese that is made in the French tradition. It comes in a variety of flavours, including garlic and herbs, black pepper and cranberry. This creamy and indulgent cheese is perfect for spreading on crackers or bread, or for adding to recipes to give them a rich and creamy taste.  

Made with high-quality ingredients and crafted with care, Rondelé Spreadable Cheese is a versatile and delicious addition to any cheese plate or recipe. 

Comté Le Montarlier

Hailing from the Jura Mountains in the western French Alps, Comté cheese has a rich history dating back to the 12th century. At Président, we carefully mature our Comté in cellars for six months, which contributes to its distinct nutty flavour and hints of hazelnut.  

This hard-pressed cheese boasts a semi-sweet finish and proudly carries an authentic AOP (Europe’s Protected Designation of Origin) status, which signifies its traditional methods of production and regional origin. 

Président Feta

The craft of cheesemaking has been around for centuries, with references to Feta dating back to Homer’s Odyssey, written in the 8th century BC. While it may no longer be crafted in a Cyclops’ cave, the fresh saltiness of Feta still remains a distinct quality.  

For any occasion, Président offers a variety of Feta options that always deliver a delicious, fresh taste with a crumbly yet creamy texture. Whether you sprinkle it on top of a salad or pizza, include it in a pasta sauce, or pair it with sweet fruit for an added layer of flavour, Président’s Feta is the perfect addition to any meal. 

Read more about why Feta is so crumbly in our comprehensive post on cheese pH here.

Président Goat Cheese

Without a doubt, Poitou-Charentes is the most famous region in France for goat cheese. At Président, they craft their goat cheese in this region, creating a light and creamy cheese with a subtle tang that’s sure to delight your palate.  

Rindless, bright, and highly versatile, Président Goat Cheese is the perfect addition to any dish. Whether you’re a die-hard goat cheese fan or a newcomer to the world of cheese, Président’s Goat Cheese is sure to impress. 

Ever wondered why goat cheese tastes the way it does? We’ve got the answer here for you.

Président Manchego

Crafted in accordance with the time-honoured traditions of the Castilla-La Mancha region of Spain, Manchego is a semi-firm, aged cheese made from sheep’s milk. Its complex and warm flavour is highlighted by subtle herbal notes and hints of nuts.  

Under the Président brand, you will find a range of Manchego cheeses that are perfect for any occasion. The range includes Don Bernardo Manchego Viejo, Manchego Iberico Curado, Manchego Curado and Manchego Semi-Curado. 

You can read more about the origins, production and tasting profile for this iconic Spanish cheese here.

Président Butter

While not technically a cheese, we couldn’t do a list of Président products without including their signature butter. You can read more about the differences between butter and cheese in our post here. 

Président Butter, France’s number one butter, is made from high-quality cultured creams in the north-western portion of the country, which is widely considered as the “Grand Cru” of European dairy regions. The region’s oceanic climate, rich soil, and lush grass produce butters that are distinctly rich and savoury.  

With its superior quality and taste, Président Butter is perfect for a wide range of culinary creations. Whether you’re baking, cooking, or simply spreading it on toast, Président Butter is sure to elevate any dish to the next level. 

Président Cheese FAQs

Let’s wrap up with some of your most frequently asked questions about Président Cheese. 

Is Président cheese vegetarian-friendly?

Yes, some Président cheese products are suitable for vegetarians. Among the Président products that are vegetarian friendly, Président Butter contains three simple ingredients (pasteurised cream, cultures and salt), and the Président Brie and Camembert cheeses. 

On the other hand, because it contains lipase from animal origin, Président Feta does not comply with the requirement of the vegetarian diet. 

You can learn more about the different types of rennet used in cheesemaking here.

Are Président products kosher?

Most of the Président products are kosher but not all. To verify if a Président product is kosher, we recommend you look for the kosher symbol on the product label. 

Are Président cheeses made in France?

While some of the current Président products are still made in France (e.g., Goat Cheese, Butter and Comté), there are a number of cheeses that are made outside of the Héxagone. Some examples are Camembert and Brie (made in USA and Australia) and Manchego (Spain). 

Summary

Président Cheese is a French brand of cheese that was created in 1968 by André Besnier. The cheese is owned by Lactalis, a French multinational dairy products corporation. Président cheese produces a range of cheeses made from cow, goat and sheep milk.  

Some of the most popular products in their range include Brie, Camembert, Roquefort, Comté and Feta. If you’re a cheese lover, then Président is definitely worth trying.  

What’s your favourite Président Cheese? Let us know in the comments below. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Président Cheese: The Jewel in the Lactalis Crown appeared first on Cheese Scientist.

SEE ALSO: The d’Affinois story and how ultrafiltration changed the world of artisanal cheese →

What is Fromager D’Affinois?

Fromager d’Affinois is a soft white mould cheese from the Auvergne region of France. It is produced on a vast commercial scale and is often mistakenly identified as Brie. As a matter of fact, D’Affinois has very little in common with Brie or Camembert other than the white mould around it.  

Indeed, D’Affinois is a double cream soft cheese that is made by adding cream to ultrafiltered milk during production. As a result, the cheese is very high in fat (around 60%) and develops a rich and creamy texture.

Moreover, Fromager d’Affinois is also unique because of the type of milk that it is made with. Indeed, Fromagerie Guilloteau use a patented method called ultrafiltration to remove water and a host of water-soluble components (minerals and vitamins) from pasteurised milk before turning it into cheese. 

Once the cheese is made, the cheesemaker matures wheels and bricks of D’Affinois for around two weeks. This is significantly shorter than the eight weeks required for cheeses like Brie de Meaux. During this time, it forms a natural white mould rind that is very thin and uniform. Furthermore, the cheese has an incredibly consistent creamy texture. As for its flavour, it is very mild with the most subtle hint of butter. 

What is the retail price of d’Affinois around the world?

Now this is where it gets very interesting! It would seem that this cheese has been positioned very differently depending on the market. Indeed, in France, it is considered a generic commercial cheese. Whereas in the USA and Australia, wholesalers and retailers have priced this cheese as a high-end product. 

France

In its country of production, the original format of this cheese is still currently available. Indeed, you can find Pavé d’Affinois in just about every supermarket and grocery store. For the sake of this comparison, we looked at the price of this cheese at the popular chain, Super U. 

Surprisingly, this commercial cheese is priced at 16.67 €/kg. And this places it on par with the likes of Boursin (16.25 €/kg). And below other popular cheeses such as Emmental Bio slices (19.50 €/kg) and Mini Babybel (18.41 €/kg). 

United States of America

Clocking in at a hefty USD$30/lb, the USA has the highest price in the world for this mass-produced cheese. Quite remarkably, it has been positioned in the American market as a luxury cheese.

Some other cheeses that cost less than d’Affinois include Cave Aged Gruyère (USD$27/lb), High Plains Cheddar (USD$20/lb), Brie Fermier (USD$29/lb) and Stilton (USD$28/lb)! 

Conclusion: commercial or artisanal?

Thank you for reading our post on the cost of d’Affinois cheese. While there is no arguing that this soft cheese is hugely popular, there are huge question marks over what it should actually be worth. Do you think that it is too expensive in the USA? Let me know in the comments. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post How Much d’Affinois Cheese Costs appeared first on Cheese Scientist.

SEE ALSO: How ultrafiltration has changed the world of modern commercial cheesemaking →

What is Fromager D’Affinois?

Fromager d’Affinois is a soft white mould cheese from the Auvergne region of France. It is produced on a vast commercial scale and is often mistakenly referred to as Brie. As a matter of fact, D’Affinois has very little in common with Brie or Camembert other than the white mould around it.  

Indeed, D’Affinois is a double cream soft cheese that is made by adding cream to ultrafiltered milk during production. As a result, the cheese is very high in fat (around 60%) and develops a rich and creamy texture.

Moreover, Fromager d’Affinois is also unique because of the type of milk that it is made with. Indeed, Fromagerie Guilloteau use a patented technology called ultrafiltration to process their milk before they start turning it into cheese. 

Once made, the cheesemaker matures wheels and bricks of D’Affinois for around two weeks. During this time, it forms a natural white mould rind that is very thin and uniform. Furthermore, the cheese has an incredibly consistent creamy texture. As for its flavour, it is very mild (dare I say bland?) with the most subtle hint of butter. 

Pavé d’Affinois: the origin story

The d’Affinois story finds its humble beginnings in Rhône Alpes in the early 1980’s. Local cheese lover Jean Claude Guilloteau relocated to a small farmhouse with his wife to start working on a type of cheese that he hoped to disrupt the market with. Indeed, his inspiration was to bring together the local dairy farming tradition and commercial cheese production. 

The fruit of his hard work was Pavé d’Affinois, a soft cheese made using a method he had pioneered. Moreover, the name he chose for the cheese celebrated both the cobblestones in nearby Lyon (pavé) and the local Dauphiné region in south-eastern France.  

If you’re wondering how he went from Dauphiné to d’Affinois, we’ve got the answer for you. People who live in the Dauphiné region are called Dauphinois. And Jean Claude wanted a name that would also carry some cheesemaking tradition. So, he combined Dauphinois and affinage (the art of maturing cheese) to create the name d’Affinois. 

What is ultrafiltration?

Ultrafiltration is a method of separating milk components by passing it through a semi-permeable membrane. The process works by using a pressure difference to force the milk through the membrane, which separates the milk into two streams: a permeate stream and a retentate stream.  

The permeate stream contains the smaller, water-soluble molecules such as lactose, vitamins and minerals. On the other hand, the retentate stream contains the larger, protein-rich molecules such as casein and whey proteins. 

Advantages of using ultrafiltered milk in cheesemaking

So, now you know what ultrafiltration is, let’s have a look at its impact on milk and cheesemaking. 

Increased yield

By removing some of the water and lactose from the milk, the protein content of the milk is increased, which can lead to a higher yield of cheese. 

Improved consistency

Also, ultrafiltration can help to standardise the milk, resulting in a more consistent cheese product. This leads to a highly reproducible texture in soft cheeses such as Fromager D’Affinois or Pavé D’Affinois. And a very thin rind.

Shortened ageing period

Fromagerie Guilloteau’s flagship Fromager D’Affinois only ripens for two to three weeks compared to the traditional eight weeks required for Brie. The main reason for this is because the time required for draining water out of traditional cheeses is not required with this commercial product. 

Extended shelf life

Finally, ultrafiltration can reduce the bacterial count in the milk, which can help to extend the shelf life of the cheese. 

Disadvantages of making cheese with ultrafiltered milk

Unfortunately, it’s not all good news when it comes to ultrafiltration. There are a number of less than desirable characteristics in ultrafiltered milk and the cheese that is made with it. Moreover, it can have a negative effect on the industry and the ability for smaller scale producers to compete.  

Loss of flavour

Because ultrafiltration removes some of the water and lactose from milk, it can also remove some of the components that contribute to the flavour of cheese. This can lead to a less complex and less flavoursome cheese. 

Loss of nutritional value

Ultrafiltration can remove some of the water-soluble vitamins and major minerals that are naturally present in milk, resulting in a lower nutritional value of the cheese ¹. Some examples of such nutrients include Calcium, Magnesium, Potassium, Vitamin B and Vitamin C ². 

Cost

Furthermore, ultrafiltration equipment can be expensive to purchase and maintain, which can be a significant disadvantage for small cheesemakers. 

Dependence on technology

Undoubtedly, ultrafiltration is a process that relies heavily on technology. If the equipment breaks down or malfunctions, it can disrupt the cheesemaking process and lead to a loss of product. 

Impact on artisanal cheesemaking

Ultrafiltration is often used in industrial cheesemaking, and it can make it difficult for artisanal cheesemakers to compete on price and consistency with industrial cheesemakers. 

How much does Fromager D’Affinois cost?

Now this is where it gets very interesting! It would seem that this cheese has been positioned very differently depending on the market. Indeed, in France, it is considered a generic commercial cheese. Whereas in the USA and Australia, wholesalers and retailers have priced this cheese as a high-end product. 

You can read more about the price of d’Affinois around the world by clicking here.

Fromager d’Affinois FAQs

What type of cheese is Fromager d’Affinois?

Despite popular belief, d’Affinois is not a Brie. Indeed, it is a double cream soft white mould cheese that is made with ultrafiltered cow’s milk. 

Who makes Fromager d’Affinois?

Fromagerie Guilloteau makes Fromager d’Affinois as well as a number of other similar cheeses including Fleurette (goat’s milk), Le Campagnier (washed rind) and Bleu d’Affinois (blue cheese). 

What does d’Affinois mean?

Jean Claude Guilloteau invented this name as a combination of Dauphiné and affinage (the art of maturing cheese). 

Is d’Affinois made with powdered milk?

Fromager d’Affinois is made with Montbéliarde and Holstein cow’s milk that has been ultrafiltered. Ultrafiltered milk can be spray dried to produce a powder that is rich in protein and fat. Since Fromagerie Guilloteau use a patented production method, it is not known whether they completely remove the water from their ultrafiltered milk. 

What does d’Affinois taste like?

To be honest, there’s not much to report here. Your senses will detect mostly the luscious mouthfeel of this cheese. With an ultra-refined palate, you might notice some subtle notes of butter and salt. Moreover, this cheese and its rind do not have much of an aroma either. 

Is Fromager d’Affinois good for you?

Well, that is a complex question to answer. Due to its high fat and low carb content, it is a popular cheese for people following a ketogenic diet. However, due to its white mould, it is not suitable for pregnant cheese lovers. Moreover, ultrafiltered milk is lower in calcium, vitamins and minerals. As a result, it is not as nutritious as most other cheeses. 

Conclusion: not Brie but still hugely popular

Thank you for reading our post on Fromager d’Affinois. Regardless of your opinion on this commercial cheese, you can’t dismiss its popularity. Are you a d’Affinois lover or hater? Let me know in the comments.

References

¹ Science Direct: Ultrafiltration of cheese milk  

² National Library of Medicine: Water Soluble Vitamins  

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Fromager d’Affinois: The Impact of Ultrafiltration on Cheese appeared first on Cheese Scientist.

“It’s just a kids’ snack.”

That’s usually how Babybel gets dismissed. A lunchbox filler. A mild little cheese in a playful wax jacket. But when you actually look at how it’s made, Babybel turns out to be something far more interesting than a novelty snack.

So what type of cheese is Babybel, really? And why does that red wax matter? Let’s unwrap it properly.

What type of cheese is Babybel?

The classic Mini Babybel is a semi-hard Edam-style cheese made from cow’s milk.

Edam originates from the Netherlands. It’s known for its smooth texture, gentle saltiness, and subtle nutty notes. Babybel follows that same template, just in miniature form.

It is made by culturing pasteurised cow’s milk, adding rennet, cutting the curd, draining the whey, pressing, salting, and maturing the cheese. In other words, it’s made using traditional cheesemaking methods.

The small round shape and wax coating are modern adaptations. The cheese itself is not a laboratory invention.

Is Babybel processed cheese?

This is one of the biggest misconceptions.

Traditional Babybel is not processed cheese in the way American-style slices are. It is not made by melting multiple cheeses together with emulsifying salts and reshaping them into uniform squares.

Instead, it begins as milk and becomes cheese through fermentation and curd formation. That distinction matters. Processed cheese products rely on emulsifiers to stabilise melted mixtures. Babybel relies on bacteria and rennet to form structure naturally.

That said, regional variations and plant-based alternatives follow different formulations. The original Edam version, however, is real cheese.

Why is Babybel covered in wax?

The wax is not decorative, although it certainly helps with brand recognition.

Wax coating protects the cheese from moisture loss and contamination. It also extends shelf life and makes the cheese easy to transport. Historically, large wheels of Edam were often waxed for shipping. Babybel is essentially a scaled-down version of that same preservation method.

The peeling ritual might feel playful. Underneath, it’s practical food science. And yes, while the wax does not taste great, it is not toxic for toddlers to eat.

What does Babybel taste like?

Classic red Babybel, labelled Edam Original, is intentionally mild. It tastes slightly buttery with gentle nuttiness and a soft saltiness. There is no strong tang and no pronounced bite.

The texture is smooth and elastic without being rubbery. It slices cleanly and doesn’t crumble.

This mildness is by design. Babybel is meant to appeal to children, cautious eaters, and anyone who finds stronger cheeses overwhelming.

Is Babybel healthy?

Let’s step away from extremes for a moment. Babybel is a source of protein and calcium. It comes in portion-controlled rounds, which can be helpful for balanced snacking.

Because it’s a semi-hard cheese, it contains less lactose than milk. Much of the lactose is removed with whey during production, and remaining lactose is fermented by bacteria.

It does contain fat and sodium, as most cheeses do. It is not a superfood. But, it is also not junk. For many families, it sits comfortably in the middle.

Matching Babybel colours with flavours

Babybel uses colour-coded wax to signal different varieties. The wax colour is your visual shortcut to flavour and style.

Using the infographic as a guide, here’s how the colours match the cheeses.

Red – Edam (Original)

Red wax means classic Edam-style cheese. This is the original Babybel most people recognise. It’s mild, smooth, and slightly nutty.

If you’re new to Babybel, this is the starting point.

Light Blue – Edam (Light)

Light blue wax signals the reduced-fat version. It follows the same Edam base but contains less fat. The texture can feel slightly firmer, and the flavour may be a touch less creamy.

For families watching fat intake, this is often the preferred option.

Deep Burgundy – Edam (Sharp Original)

This version is aged longer than the standard red variety. Longer ageing allows more flavour compounds to develop. The result is a stronger, more pronounced taste.

It’s still approachable, but it carries more depth than the original.

Green – Edam (Organic)

Green wax indicates organic certification in certain markets. The cheese itself remains Edam-style, but the milk is sourced from organically managed farms.

Nutritionally, it is similar to the standard version. The difference lies in farming standards.

Orange – Gouda

Orange wax represents Gouda variety. Gouda often involves a washed-curd process. This technique can produce a slightly sweeter and rounder flavour.

In Babybel form, it remains mild, but it may feel creamier and subtly sweeter than Edam.

Yellow – Emmental

Yellow wax signals Emmental-style cheese. Emmental is known for its nutty flavour and characteristic holes in larger wheels. In mini format, you won’t see dramatic holes, but the flavour leans more Swiss-like.

It pairs well with fruit, particularly apples or pears.

Pale Yellow – Swiss (USA/Canada)

In North America, a pale yellow wax indicates Swiss variety. This version reflects the American interpretation of Swiss cheese. It’s mild, slightly sweet, and melts smoothly.

Teal – Monterey Jack (USA)

Teal or green-blue wax signals Monterey Jack. Monterey Jack is an American semi-hard cheese known for its creaminess and meltability. In snack form, it stays mild and approachable.

It works well for children who prefer very gentle flavours.

Black – White Cheddar (USA)

Black wax represents White Cheddar in the United States. This variety has a more savoury and tangy profile than classic Edam. It delivers more mature Cheddar character while remaining snack-friendly.

For adults who find red Babybel too mild, this is often the upgrade.

Purple – Cheddar (Europe)

In Europe, purple wax signals Cheddar variety.

This version offers a deeper, more savoury flavour compared to Edam. It bridges the gap between child-friendly mildness and adult cheese preferences.

Bright Green – Mozzarella (USA)

Bright green wax with playful design often represents Mozzarella. This variety is softer and milky in flavour. It is designed with children in mind.

The texture is slightly more elastic and delicate than Edam.

Green (Plant-Based) – Coconut Oil

The plant-based Babybel is also wrapped in green wax, though branding differs. This version is not dairy cheese. It is made primarily from coconut oil and starches to mimic cheese texture.

Protein content is lower than dairy versions. The fat profile differs as well. For vegan or dairy-free families, it provides a cheese-style option, but nutritionally it is not equivalent to Edam.

Why does Babybel focus on semi-hard cheeses?

Semi-hard cheeses are structurally stable and portable. They hold shape well, tolerate waxing, and resist spoilage better than soft cheeses. Brie or Camembert would not survive this packaging format.

Hard cheeses like Parmigiano would be too brittle and intense for this snack concept. Edam and similar styles strike the right balance.

Is Babybel suitable for lactose intolerance?

Many semi-hard cheeses are lower in lactose than fresh dairy. During cheesemaking, most lactose drains away with whey. Remaining lactose is largely fermented by bacteria during maturation.

For people with lactose intolerance, small portions of semi-hard cheese are often tolerated better than milk. Individual tolerance varies, so start cautiously.

One Mini Babybel weighs roughly 20 grams. For many, that portion is manageable.

Is Babybel safe during pregnancy?

In most markets, Babybel is made from pasteurised milk. Pasteurisation reduces the risk of harmful bacteria. That generally makes it considered safe during pregnancy.

Always check the packaging in your country. The key factor is pasteurisation, not the wax.

Why do children love Babybel?

Children respond to more than flavour. Babybel is mild, smooth, and easy to chew. It doesn’t crumble excessively, which makes it practical for small hands.

The peeling ritual also adds sensory engagement. There’s a reason toddlers collect the wax balls. Texture, portion size, and predictability all play a role.

The bottom line

Babybel is primarily a semi-hard Edam-style cheese made from pasteurised cow’s milk.

Different wax colours signal different varieties, including Edam, Gouda, Emmental, Cheddar, Monterey Jack, Mozzarella, and a plant-based alternative.

It is real cheese made through traditional fermentation. It is not a processed cheese slice disguised in wax. And while it may live in lunchboxes, it represents a miniature version of centuries-old cheesemaking tradition.

Sometimes the smallest cheeses tell the most interesting stories.

Sabine Lefèvre

Sabine is the creative force behind Cheese Scientist. She is a sustainable living advocate, a climate change protestor and is pro-choice. And, most relevantly, she is also a lactose intolerant cheese lover.

The post What Type of Cheese Is Babybel? The Real Answer Behind the Red Wax appeared first on Cheese Scientist.