A Chef’s Secret:
The science behind the cheese
How Philadelphia can be a useful addition to the professional kitchen.
You can taste the care we take
We keep our production facilities close to our milk supplies, so we can transform fresh milk into Philadelphia in just 48 hours.
We pasteurise sweet milk with added cream to balance the fat content. Next we add sour milk for acidity and then we extract the water.
Finally, we break down the fats and proteins to create the smooth creamy texture that’s unique to Philadelphia.
Philadelphia cooks without splitting and remains stable.
Philadelphia holds even the most delicate ingredients together.
Stir in Philadelphia to add richness and depth whilst complementing other flavours.
*Based on a culinary assessment using Philadelphia 1.65kg Full Fat and Light, carried out by a home economist between 01.07.16 – 06.07.16