The cheese industry in the UK is somewhat fragmented. With a 14% value share, Tesco Plc remained the leading player in the UK cheese market in 2017, followed by Dairy Crest Group Plc, with a 10% value share. Private label continues to be of paramount importance within cheese in the UK, accounting for 41% of value sales in 2017.

Milk is pre-treated by the addition of a bacteria culture appropriate to the type of cheese being made. Rennet is added causing the milk to coagulate, which is then cut into small cubes to allow expulsion of whey. The finished curd is placed in cheese moulds and pressed. Treatment during curdmaking, pressing, brining and storage conditions determines the characteristics of the cheese.

Throughout this process the hygiene of the equipment is paramount to ensure that the cheese-making process remains in control.

Kersia's expertise provides the knowledge, products, equipment and systems to ensure that the plant hygiene meets the standards required.