How can you dice cheese?

Daily cooking in your kitchen, the eating of meals at home or at least their preparation there (for breaktime snacks and the like) is a dying concept of life. This is at least the situation in cities and for the people who are on the road a lot. Business at food service and fast food companies is booming , because you must eat something, even if only the sandwiches at highway service areas (greetings from Mr. Wallraff!) or from bake shops. This is not even to mention McDonald’s & Co. or what was formerly considered table manners.


Thomas Blümel (right) explains what happens in this cheese-machine!

Until you have your roll with yellow cheese or a burger with processed cheese in your hand, the ingredients have already undergone a long journey. Cheese as an ingredient must first be produced, which is tedious enough. However, then there is the processing to form it into the exact matching component for those who put together the sandwiches or the burger or whatever. And this processing is often a very complicated matter.

Consider diced cheese as it is becoming popular as an ingredient for salads or as meals on-the-go. A 15 kg block of cheese is to be diced into cubes with 1 cm edge length – fast, without losses and above all accurately. The cubes should look all the same and not have any indentations. Sophisticated special machines are required for this, such as those built by the company holac in Nattheim. Patented feeder facilities on the cheese cube lines ensure that the cheese always arrives with the same pressure—in the double-digit bar range!—at the cutting frame where the cutting and then the dicing is done.

On one of my last report trips, I could see exactly how it all works. Maybe it’s not rocket science that is required to dice big cheese wheels precisely using a machine, but a lot of gray cells and of course experience are required to produce such systems.

The next time you see cheese cubes, then keep in mind that a lot more is involved than you would expect at first glance!


Roland Sossna

Roland Sossna

The trained dairy expert, agricultural engineer and freelance journalist Roland Sossna is part of the editorial staff of the trade magazine molkerei-industrie (dairy industry) and IDM International Dairy Magazine. He regularly presents outstanding innovations from the dairy industry on the blog.

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