The typical Dutch technique of cheese coating

In order to protect the cheese from external influences during ripening, but also during storage and transport, a protective layer is used: the cheese coating. Cheese coating also ensures a beautiful, unique presentation of the cheese and its flavour profile.

The origin of cheese coating

Since its introduction years ago, the cheese coating with its protective function, has prevented a lot of spoilage and damage to cheese. Around the 1950’s coating of cheese developed enormously. This was due to the abolition of mineral oils which were initially used to protect the cheese. Since then, almost every cheese producer uses a cheese coating when it comes to internal ripening. It ensures that valuable raw materials and food products are not unnecessarily lost. In addition, the cheese coating also makes an economic contribution because it regulates the loss of moisture in the cheese during ripening and ensures that the cheese does not dry out.

It will therefore not surprise you that cheese coating has been used in cheese production for decades, especially in the Netherlands. Although the cheese coating is applied to the outside of a dried cheese after brining, it ensures the internal ripening. This process ensures the final texture and flavour profile of the cheese.

The difference between internal and external maturation of cheese

In order to get a nice structure and taste, a cheese has to mature. During the ripening process it loses a lot of moisture and therefore gets more taste (umami) because the protein is converted. This can be very short, around 4 weeks, then it is a young cheese, or longer, for example 12 months for an old cheese. Ripening of cheese can be done in two ways, namely internally or externally.

With internal ripening, this takes place from the inside out. Cheese coating is needed to guide the process. The cheese coating slows down the moisture penetration (dehydration) without interfere with the process. All cheeses that have been matured with a cheese coating are therefore ripened internally.

When we talk about external ripening, a rind flora is needed for this. This rind flora contains moulds that migrate to the inside and give a ripening reaction to the cheese. These cheeses are a lot more moist (more than 60%) than the cheeses that have ripened internally, for instance brie or camembert.

Cheese coating is a multifunctional product

Cheese coating is used to protect against mechanical damage, mould growth and the spoilage of cheese, but it is so much more than just a protective layer. Cheese coating, including our own Plasticoat®, also ensures

• an optimal, consistent and natural ripening of the cheese;
• that valuable raw materials and food products are not unnecessarily lost;
• good cutting and standardisation of the cheese;
• regulating the loss of moisture in the cheese (the cheese dries out less quickly);
• optimisation of the yield by controlling weight loss;
• and last but certainly not least, it gives an attractive appearance to the cheese.

Is cheese coating edible?

Cheese coating is not considered an ingredient and is therefore not meant to be consumed, nor does it decompose in nature. That is why it is important that the piece of cheese rind ends up with the residual waste. The crust under the coating is of course edible.

So one might think that cheese rind is packaging, but that is not the case. It has its own category and in the Netherlands it is seen as a cheese coating. There is even special legislation for this in the Netherlands, namely the Warenwetbesluit Kaaskorst Bedekingsmiddelen (Commodities Act Decree on Cheese Crust Coverings). There is also such a decree in Germany. Internationally, in the absence of such a decree, cheese coating is usually regarded as packaging.

Because cheese coating comes into contact with the cheese, it is provided with a Halal statement and Kosher certificate. In this way, we can share our Dutch pride as much as possible internationally.

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