Processed Cheese

Our extensive ingredient portfolio is perfect for a range of formulations

Please Drag & Drop Background Image from Toggle Side Panel > Assets

Extensive Ingredient Portfolio

Our diverse range of natural cheeses, advanced proteins and high-quality cream products will help you perfect your product’s flavour and performance.

World-leading expertise

Thanks to decades of research and development and one of the largest dairy research facilities in the world.

Made from New Zealand milk

Milk from grass-fed cows is higher in omega-3 and CLA fats, vitamin E and beta-carotene than milk from grain-fed cows.

Please Drag & Drop Background Image from Toggle Side Panel > Assets

Versatile cheese portions to delight all ages

Creamy, savoury, milky or sweet, Cheese Portions offer your consumers a healthy snack option in a variety of flavours and textures.

With the flexibility to be served as a quick snack or incorporated into larger meals, Cheese Portions provide you with some exciting new opportunities to innovate. The market for cheese snacks that cater for all ages is largely untapped; so the potential for expansion in this category exciting and almost limitless.

Learn more about Cheese Portions

Not sure what ingredient is right for you?

Use our Processed Cheese Selector to find the best NZMP Ingredients to use for making your Processed Cheese

Try our Ingredients Selector

	No	Yes
Powders
AMF drums
Chilled storage
Frozen storage
Ambient storage
Bulk cheese (20kg)

Imported to

Making cheese

Important factors - , ,

You can handle -

Cheddar 40% FDM

Cheddar 600

Cheddar 900

Cheddar Low Salt

Cheddar Noble

Cheese Powder

Colby

Cream Cheese

Dry Salt Edam

Frozen Cheddar

Granular K

High Solids Mozzarella

Mature Cheddar

Medium Cheddar

Mozzarella Curd

Parmesan

Strong Cheddar

Super Functional Cheddar 900

Swiss

Characteristics

High functional protein, high protein (29%), low in fat (28%)

Higher protein (26%), lower moisture (32%), Medium cheddar flavour, cartonless, suitable for chilled storage

High functional protein, high protein (27%), lower in fat (36%), cartonless

Low salt (0.4%) without compromising on flavour, frozen to maintain functional protein

Full-flavoured award-winning cheddar with higher protein and less fat.

Provides cheese flavour, consistent functionality and can be stored ambiently.

Smooth elastic texture, good mild flavour, similar composition to cheddar

Award winning cream cheese, high in fat, low in protein, mild fermented lactic flavour, chilled

Lower fat (27%), mild, buttery flavour, firm, smooth body.

Standard cheddar for making processed cheese, cost effective, frozen to maintain functional protein

Fully ripened Romano style cheese with intense flavour

Natural mozzarella with higher solids, frozen to maintain functional protein, mild dairy flavour

Ripened Cheddar, matured for 12-18 months for flavour intensity

Ripened Cheddar, matured for up to 12 months for flavour intensity.

Unstretched natural mozzarella curd, frozen to maintain functional protein, high protein (28%), low in fat (21%), mild dairy flavour

Hard, dry-salted cheese with a distinctive fruity flavour. Available with and without lipase addition.

Matured Cheddar to add strong cheddar flavour to processed cheese

High functional protein (27%), low moisture (30%), cartonless, suitable for chilled storage

Sweet, nutty flavour and smooth, slightly elastic body.

Benefits

Good texture, get a better yield and good for lower fat formulations

Good texture, use straight from chiller and get a better yield, medium flavour profile

Good texture and get a better yield

Good quality and consistent performing cheese, enables lower sodium formulations

Mature savoury flavoured cheese, Unique New Zealand cheese with international Gold award winning status

Alternative if you don't have the equipment to process natural cheese, good cheddar flavour

Firm bodied cheese with good flavour

Soft smooth texture and creamy mouthfeel, nice fresh and mild dairy flavour

Good for lower fat formulations and able to offer a lower fat processed cheese in your range with a clean mild dairy flavour

Good quality and consistent performing cheese

Efficient way to add intense Romano flavour to your processed cheese

Flexibility of processing and will still provide stretch, can be labelled as a mozzarella

Gives great cheddar flavour to processed cheeses

Good for lower fat formulations, ideal texture to produce string cheese and for stretch in finished product

Ideal for producing an authentic parmesan tasting processed cheese

Efficient way to add stronger cheddar flavour to your processed cheese

Good texture, use straight from chiller and get a better yield

Good quality and flavour of a swiss-style cheese

Cheddar 40% FDM

High functional protein, high protein (29%), low in fat (28%)

Use
Good texture, get a better yield and good for lower fat formulations

Cheddar 600

Higher protein (26%), lower moisture (32%), Medium cheddar flavour, cartonless, suitable for chilled storage

Use
Good texture, use straight from chiller and get a better yield, medium flavour profile

Cheddar 900

High functional protein, high protein (27%), lower in fat (36%), cartonless

Use
Good texture and get a better yield

Cheddar Low Salt

Low salt (0.4%) without compromising on flavour, frozen to maintain functional protein

Use
Good quality and consistent performing cheese, enables lower sodium formulations

Cheddar Noble

Full-flavoured award-winning cheddar with higher protein and less fat.

Use
Mature savoury flavoured cheese, Unique New Zealand cheese with international Gold award winning status

Cheese Powder

Provides cheese flavour, consistent functionality and can be stored ambiently.

Use
Alternative if you don't have the equipment to process natural cheese, good cheddar flavour

Colby

Smooth elastic texture, good mild flavour, similar composition to cheddar

Use
Firm bodied cheese with good flavour

Cream Cheese

Award winning cream cheese, high in fat, low in protein, mild fermented lactic flavour, chilled

Use
Soft smooth texture and creamy mouthfeel, nice fresh and mild dairy flavour

Dry Salt Edam

Lower fat (27%), mild, buttery flavour, firm, smooth body.

Use
Good for lower fat formulations and able to offer a lower fat processed cheese in your range with a clean mild dairy flavour

Frozen Cheddar

Standard cheddar for making processed cheese, cost effective, frozen to maintain functional protein

Use
Good quality and consistent performing cheese

Granular K

Fully ripened Romano style cheese with intense flavour

Use
Efficient way to add intense Romano flavour to your processed cheese

High Solids Mozzarella

Natural mozzarella with higher solids, frozen to maintain functional protein, mild dairy flavour

Use
Flexibility of processing and will still provide stretch, can be labelled as a mozzarella

Mature Cheddar

Ripened Cheddar, matured for 12-18 months for flavour intensity

Use
Gives great cheddar flavour to processed cheeses

Medium Cheddar

Ripened Cheddar, matured for up to 12 months for flavour intensity.

Use
Gives great cheddar flavour to processed cheeses

Mozzarella Curd

Unstretched natural mozzarella curd, frozen to maintain functional protein, high protein (28%), low in fat (21%), mild dairy flavour

Use
Good for lower fat formulations, ideal texture to produce string cheese and for stretch in finished product

Parmesan

Hard, dry-salted cheese with a distinctive fruity flavour. Available with and without lipase addition.

Use
Ideal for producing an authentic parmesan tasting processed cheese

Strong Cheddar

Matured Cheddar to add strong cheddar flavour to processed cheese

Use
Efficient way to add stronger cheddar flavour to your processed cheese

Super Functional Cheddar 900

High functional protein (27%), low moisture (30%), cartonless, suitable for chilled storage

Use
Good texture, use straight from chiller and get a better yield

Swiss

Sweet, nutty flavour and smooth, slightly elastic body.

Use
Good quality and flavour of a swiss-style cheese

See all Cheese

	Acid Casein	Calcium Caseinate	Lactic Casein	MPC4424	MPC4857	MPC4862	MPC56	MPC70	MPC85	Rennet Casein Gold	Sodium Caseinate
Characteristics	High level of functional protein. Low in fat, low in lactose, ambient storage	High level of functional protein. Low in fat, low in lactose, ambient storage	High level of functional protein. Low in fat, low in lactose, ambient storage	High level of functional protein (46% dry basis), Protein is stable over shelf life, high level of milk fat (26%) relative to other MPCs, clean milky flavour, ambient storage	High level of functional protein (85% dry basis), Protein is stable over shelf life, whey protein is functionalised to contribute to the body and firmness, clean milky flavour profile, ambient storage	High level of functional protein (82% dry basis ), Excellent hydration and enhanced emulsification properties, capable of partially replacing emulsifying salts, low in fat, low in lactose, clean milky flavour profile, ambient storage	High level of functional protein (56% dry basis), protein is stable over shelf life, highly soluable, low in fat, ambient storage	High level of functional protein (70% dry basis), protein is stable over shelf life, clean milky flavour profile, low in fat, ambient storage, contains 17% lactose	High level of functional protein (81% dry basis), protein is stable over shelf life, low fat, low in lactose, clean milky flavour profile, ambient storage	High level of functional casein protein (93% dry basis), Protein is stable over shelf life, delivers maximum levels of body and firmness to processed cheese, good for making cheese with stretch attributes, clean flavour, ambient storage	High level of functional protein. Low in fat, low in lactose, ambient storage
Benefits	Provides intact casein with the ability to emulsify without excessive body	Provides intact casein to emulsify the fat content and form the required structure	Provides intact casein with the ability to emulsify without excessive body.	No need to add additional fat source due to higher fat level, lower cost source of protein and dairy fat relative to cheese, ease of handling compared to cheese	Functionalised whey protein gives the same functionality as rennet casein in processed cheese with an improved flavour profile	Allows the reduction of sodium in processed cheese through partial replacement of emulsifying salts, highly soluble and easy to hydrate delivering maximum functionality	Consistent performance of functional protein across shelf life, can be used with other fat sources giving you formulation flexibility and control, excellent batch consistency giving you better quality control, higher in lactose so can achieve carmelised flavour and colour in finished product	Can be used with other fat sources for formulation flexibility, consistent performance of functional protein across shelf life, lactose content may create a browner appearance when MPC70 is over 10% of formulation	Can be used with other fat sources for formulation flexibility, consistent performance of functional protein across shelf life, can use more to achieve a product with higher protein due to low lactose content	High level of intact casein for body and texture and good melt and stretch properties in the finished product, can be used with other fat sources for formulation flexibility.	Provides intact casein with good emulsification properties

Acid Casein

High level of functional protein. Low in fat, low in lactose, ambient storage

Use
Provides intact casein with the ability to emulsify without excessive body

Calcium Caseinate

High level of functional protein. Low in fat, low in lactose, ambient storage

Use
Provides intact casein to emulsify the fat content and form the required structure

Lactic Casein

High level of functional protein. Low in fat, low in lactose, ambient storage

Use
Provides intact casein with the ability to emulsify without excessive body.

MPC4424

High level of functional protein (46% dry basis), Protein is stable over shelf life, high level of milk fat (26%) relative to other MPCs, clean milky flavour, ambient storage

Use
No need to add additional fat source due to higher fat level, lower cost source of protein and dairy fat relative to cheese, ease of handling compared to cheese

MPC4857

High level of functional protein (85% dry basis), Protein is stable over shelf life, whey protein is functionalised to contribute to the body and firmness, clean milky flavour profile, ambient storage

Use
Functionalised whey protein gives the same functionality as rennet casein in processed cheese with an improved flavour profile

MPC4862

High level of functional protein (82% dry basis ), Excellent hydration and enhanced emulsification properties, capable of partially replacing emulsifying salts, low in fat, low in lactose, clean milky flavour profile, ambient storage

Use
Allows the reduction of sodium in processed cheese through partial replacement of emulsifying salts, highly soluble and easy to hydrate delivering maximum functionality

MPC56

High level of functional protein (56% dry basis), protein is stable over shelf life, highly soluable, low in fat, ambient storage

Use
Consistent performance of functional protein across shelf life, can be used with other fat sources giving you formulation flexibility and control, excellent batch consistency giving you better quality control, higher in lactose so can achieve carmelised flavour and colour in finished product

MPC70

High level of functional protein (70% dry basis), protein is stable over shelf life, clean milky flavour profile, low in fat, ambient storage, contains 17% lactose

Use
Can be used with other fat sources for formulation flexibility, consistent performance of functional protein across shelf life, lactose content may create a browner appearance when MPC70 is over 10% of formulation

MPC85

High level of functional protein (81% dry basis), protein is stable over shelf life, low fat, low in lactose, clean milky flavour profile, ambient storage

Use
Can be used with other fat sources for formulation flexibility, consistent performance of functional protein across shelf life, can use more to achieve a product with higher protein due to low lactose content

Rennet Casein Gold

High level of functional casein protein (93% dry basis), Protein is stable over shelf life, delivers maximum levels of body and firmness to processed cheese, good for making cheese with stretch attributes, clean flavour, ambient storage

Use
High level of intact casein for body and texture and good melt and stretch properties in the finished product, can be used with other fat sources for formulation flexibility.

Sodium Caseinate

High level of functional protein. Low in fat, low in lactose, ambient storage

Use
Provides intact casein with good emulsification properties

See all Proteins

	Creamery Salted Butter	Creamery Unsalted Butter	Dairy Flavour Concentrate	Fat Blends	Lactic Butter	Premium AMF - Bulk	Premium AMF - Drum	Premium AMF 15L
Characteristics	Award winning Sweet Cream Butter (81.5% fat), made from milk from NZ grass fed cows, includes 1.5% salt	Award winning Sweet Cream Butter (83% fat), made from milk from NZ grass fed cows, no salt, frozen block	Concentrated dairy flavour, anhydrous 99.8% fat, frozen block	Consistently high quality with a golden yellow colour and creamy taste, our range of fat blends are available in several formats.	Cultured Butter (83% fat), made from milk from NZ grass fed cows, no salt, fresh lactic flavour, frozen block	A bulk milk fat made from fresh cream with no additives, an anhydrous 99.8% fat containing virtually no moisture, clean dairy flavour, ambient in a range of bulk formats/sizes	A bulk milk fat made from fresh cream with no additives, an anhydrous 99.8% fat containing virtually no moisture, clean dairy flavour, ambient in a range of bulk formats/sizes	An ambient anhydrous milk fat made from fresh cream with no additives, in a convenient 13.5kg package that is easy to handle, clean dairy flavour
Benefits	Provides genuine dairy flavour and creamy mouthfeel	Provides genuine dairy flavour and creamy mouthfeel, allows lower sodium formulations or flexibility to control salt level, frozen to maintain clean flavour profile and for a longer shelf life	Can achieve full creamy dairy flavour with less product, masks undesirable flavours from other ingredients, clean label, frozen to maintain clean flavour profile and for a longer shelf life	Reduce cost while maintaining the texture, colour and flavour of dairy.	Allows for lower sodium formulations or flexibility to control salt level, provides dairy flavour with a fresh lactic taste, frozen to maintain clean flavour profile and for a longer shelf life	Pure source of milk fat with clean flavour helps with recipe formulation, bulk ambient format allows for production efficiency	Pure source of milk fat with clean flavour helps with recipe formulation, bulk ambient format allows for production efficiency	Can be used immediately straight from the pack without having to melt first, special handling equipment not required, imparts a clean dairy flavour, can be stored ambient

Creamery Salted Butter

Award winning Sweet Cream Butter (81.5% fat), made from milk from NZ grass fed cows, includes 1.5% salt

Use
Provides genuine dairy flavour and creamy mouthfeel

Creamery Unsalted Butter

Award winning Sweet Cream Butter (83% fat), made from milk from NZ grass fed cows, no salt, frozen block

Use
Provides genuine dairy flavour and creamy mouthfeel, allows lower sodium formulations or flexibility to control salt level, frozen to maintain clean flavour profile and for a longer shelf life

Dairy Flavour Concentrate

Concentrated dairy flavour, anhydrous 99.8% fat, frozen block

Use
Can achieve full creamy dairy flavour with less product, masks undesirable flavours from other ingredients, clean label, frozen to maintain clean flavour profile and for a longer shelf life

Fat Blends

Consistently high quality with a golden yellow colour and creamy taste, our range of fat blends are available in several formats.

Use
Reduce cost while maintaining the texture, colour and flavour of dairy.

Lactic Butter

Cultured Butter (83% fat), made from milk from NZ grass fed cows, no salt, fresh lactic flavour, frozen block

Use
Allows for lower sodium formulations or flexibility to control salt level, provides dairy flavour with a fresh lactic taste, frozen to maintain clean flavour profile and for a longer shelf life

Premium AMF - Bulk

A bulk milk fat made from fresh cream with no additives, an anhydrous 99.8% fat containing virtually no moisture, clean dairy flavour, ambient in a range of bulk formats/sizes

Use
Pure source of milk fat with clean flavour helps with recipe formulation, bulk ambient format allows for production efficiency

Premium AMF - Drum

A bulk milk fat made from fresh cream with no additives, an anhydrous 99.8% fat containing virtually no moisture, clean dairy flavour, ambient in a range of bulk formats/sizes

Use
Pure source of milk fat with clean flavour helps with recipe formulation, bulk ambient format allows for production efficiency

Premium AMF 15L

An ambient anhydrous milk fat made from fresh cream with no additives, in a convenient 13.5kg package that is easy to handle, clean dairy flavour

Use
Can be used immediately straight from the pack without having to melt first, special handling equipment not required, imparts a clean dairy flavour, can be stored ambient

See all Fats

Want to try again?

Select 'Try again' to restart the tool and find more useful ingredients

Home Try Again

Email these results

Fill out your details below and we'll send your results to your inbox for safekeeping and easy forwarding to colleagues.

Please Drag & Drop Background Image from Toggle Side Panel > Assets

Respected expertise in processed cheese

Through decades of research and development, we’ve built an extensive knowledge of the science and the art of processed cheese. In fact, we have one of the largest dairy research facilities in the world, with over 250 dedicated research scientists continually developing and refining our ingredients to optimise performance and flavour in your application.

We have all the dairy ingredients you need to create processed cheeses, starting with a diverse range of natural cheeses, advanced proteins and high-quality cream products. They ensure you can maximise flavour, functionality and efficiency in your products.

Want to learn more?

Download our NZMP Dairy Foods Ingredients range brochure today to discover more about our deep dairy expertise and unmatched processed cheese ingredients range.

Download Range Brochure

Please Drag & Drop Background Image from Toggle Side Panel > Assets