One thing is clear about cheese. Even though it is one of our everyday foods it is also very much a product of indulgence. We like our cheese to taste good, and everyone has their own favourite. AAK has helped cheese producers use vegetable fats in cheese for more than thirty years, and the focus has always been good taste. There are two main reasons to why vegetable fat is used in cheese. The first is to improve the nutritional value of the cheese, by including more polyunsaturated fatty acids or other functional lipids. The second is to cut raw material costs, by replacing the more expensive milk fat. Over the years AAK has worked with a wide variety of cheese types
- Semi-hard cheese, such as Gouda, Emmentaler, Cheddar and Tilsiter
- Soft cheese, such as Brie and Camembert
- Processed cheese – in the form of slices, blocks and spreads
- Feta type as well as mozzarella and other pasta filata types
- Fresh cheese
AAK:s speciality fats for cheese production are the Akoroma and Akocheese product ranges.