Ultrafiltration cheese is made using milk that has been concentrated before cheesemaking. The process retains more proteins and fat while removing some water and lactose.
The result is a smooth, uniform texture and high yield consistency. Cheeses like d’Affinois showcase how ultrafiltration can amplify creaminess without relying solely on added cream.
Double vs triple cream cheese explained: fat in dry matter, texture, melt behaviour, flavour, and how to choose the right soft cheese.
Why Triple Cream Cheese Feels Like Butter (& Double Cream Doesn’t) Read Post »
Ultrafiltration (UF) is transforming cheesemaking by concentrating milk’s essential components while removing excess water and molecules
Ultrafiltration in Cheesemaking: Science, Texture & Flavour Read Post »
Ultrafiltration changed the cheese industry forever. But is it actually good for cheese? Read on to learn about how Fromager d’Affinois is made. We will also explore the impact of this industrial practice on texture and flavour.
Fromager d’Affinois: The Impact of Ultrafiltration on Cheese Read Post »
