Freeze-drying technology (FD technology) is known as the “gold standard for food preservation”, and freeze-dried cheese is a perfect combination of technology and nutrition:
Strict selection of raw materials
Only high-quality fermented cheese (such as cheddar, mozzarella) is selected, with a protein content of ≥20% and rich calcium to ensure a mellow basic flavor.
Ultra-low temperature quick freezing
-38℃ quick freezing locks in freshness, converts the water in the cheese into solid ice crystals, retains the complete protein structure and probiotic activity, and avoids the loss of nutrients in traditional high-temperature processing.
Vacuum sublimation dehydration
In an environment close to absolute vacuum, ice crystals directly sublimate into water vapor, leaving a honeycomb porous structure. This step makes the product extremely rehydratable (dissolves in warm water in 3 seconds), and the crispness is far superior to baked cheese.
Aseptic packaging
Nitrogen-filled packaging technology blocks oxidation, and a shelf life of 18 months can be achieved without preservatives. The portable independent small packaging design meets the needs of office and outdoor scenes.
Innovative applications have emerged in the industry:
✨ Flavored freeze-dried cheese blocks (honey, spicy, etc.) expand leisure scenarios
✨ Freeze-dried cheese powder replaces artificial cheese powder and becomes a healthy upgrade solution for the fast food industry
✨ Probiotic freeze-dried cheese balls enter the functional food track