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We offer professional support in development, scale-up & manufacturing of novel fermented foods.
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WELCOME TO THE CHEESE DESIGN
R&D PARTNER TO THE FOOD INDUSTRY
Proud member of
OUR SERVICES
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DEVELOPMENT
Concept to
prototype to
product.
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SCALEUP
TECHNOLOGY TRANSFER
Lab process
to
pilot scale.
​
Pilot process
to
manufacturing scale.
Outsource product development, keep the IP & peace of mind.
We do it cheaper & faster.
Proof delivered in the pudding.
OUR WORK
Plant Milk Semi-Hard Cheeses
Semi-hard cheese, > 20% protein, fully fermented & aged with gouda cultures.
Semi-hard cheese, > 20% protein, fully-fermented & aged with Propionibacterium.
Semi-hard / hard cheese > 20% protein, fully fermented & aged with cheddar cultures.
Plant Milk Soft Cheeses
Soft-cheese > 20% protein, fully fermented with mozzarella cultures.
Soft-type cheese, 13 - 18% protein, fully fermented with mesophilic or thermophilic cultures.
Soft crumbly cheese, > 14% protein, fully-fermented & aged with thermophilic cultures.
Fresh cheese > 12% protein, fully fermented with mesophilic or thermophilic cultures.
Fresh cheese > 10% protein fully fermented with mesophilic or thermophilic cultures.
ABOUT
Hello there!
We are The Cheese Design, a Contract-R&D-Company that focuses on the development and manufacturing of fermented foods.
Our long expertise, creativity, and extensive tech network support ambitious organizations that bring fermented foods to the market.
Fermentation is a complex technology, especially in the context of novel foods and can be overwhelming if not approached right.
If your organization is facing challenges with the process,
don't wait - contact us.
ORGANIZATIONS SUPPORTED:
Startups
Manufacturers
Farmers
Ingredient Suppliers
Equipment Suppliers
SUPPORT
SCOPE:
Formula development
Quality optimization & monitoring
Prototyping
Pilot scaleup
Industrialization
Defects troubleshooting
Texture development
Flavor development
Functionality development
Technology courses
Founder: Cecylia Szewczyk
Entrepreneur, Fermentation & Cheese Industry Specialist
Background: MSc Food Biotechnology, B. Eng. Food Science & Technology
Work Experience: 18 years +
Markets: EU + NA
Main Field: Industrial fermentation, culture systems, food manufacturing, cheese, fat systems, high protein crops.
Business Expertise: R&D, NPD, QA, Scaleup & Tech Transfer.
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VISION
Imitation foods no more. We can do better.
True foods heal. They also sell.
Sustainably.
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There is more to cheese that meets the eye.
Natural cheese is the perfect food design - microbial ecosystem developed in a nutritious base that preserves it, makes all of its components bioavailable delivering a wide array of flavors & textures.
Learn the system principles & apply it to any protein base.
At Cheese Design we utilize fermentation as a holistic method of food making flavor wise, texture wise & preservation wise.
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Flavor is an integral part of food that needs to be developed from within, not added.
Flavor perception isn’t there for our enjoyment, but serves essential biological functions like nutrient detection & learning, digestion & appetite regulation ensuring we meet our body needs.
Most important quality of food is its natural origin that ensures nutrient rich composition in proper balance.
Foods engineered around 1 molecule do not only start from a heavily processed ingredient but are poor nutritionally.
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WHOLE FOODS
The more we dig into natural protein sources, the more we find.
Discover the potential with us!
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GET IN TOUCH
Anything we can help you with? Let us know.
OPENING HOURS:
Mon - Fri: 8am - 5pm CET
ADDRESS:
​NL Office & Developmental Lab
Kolkweg 1
8055PS Laag Zuthem
Netherlands
​
US Office
Solano Square 77#298
Benicia, CA94510
USA
EMAIL:​
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PHONE:
+31 613 986160 NL
+1 608 509 2652 USA