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Our natural cheese flavors…
…are characterized by a particular intensive and authentic cheese taste. The raw material for our cheese flavors is natural cheese.
Our natural cheese flavors…
…are offered in a wide variety. Our standard product range is sold in paste form which have to be refrigerated at 3-8°C while storing and shipping. Shelf life is between 12 and 24 months, depending on the product. For the convenience of our customers we convert the natural cheese flavor paste by spray drying into a powder. This leads to an ambient storage temperature at 20-25°C. Shelf life is minimum 12 months.
Our natural cheese flavors…
...are used by customers with different priorities. For the low price segment we offer a cost-optimized version. For the premium segment we developed a natural cheese flavor concentrate containing only cheese without any E-numbers.
Our natural cheese flavors…
...in paste form are delivered as 18 kg units in pails. The powders instead are packaged in 20 kg bags. Minimum order quantity is one unit, if products from our standard range are selected.
Our natural cheese flavors…
...are in general halal certified, by the HFCE (Halal Food Council of Europe). Certain specialties are halal certifiable on request.
Our natural cheese flavors…
...are also available with VLOG certification, which is a proof for food manufactured without gentetic technology.
Manufacturing process
Another name for the natural cheese flavors, Jeneil produces is Enzyme Modified Cheese (EMC). This term is derived from the manufacturing process: during cheese maturation, the dry matter (fat, protein and lactose) is broken down by enzymes and bacteria. This metabolism creates taste components. A variety of these tasty building blocks gives a cheese taste.
With traditional cheese ripening, the conditions (e.g. temperature, water, salt content) are not ideal for the microorganisms. Things are different at Jeneil: In our production, we have the opportunity to create optimal conditions for the bacteria and enzymes. This creates the cheese flavor we love much faster than in the original ripening process. The results are our concentrates.
Strong Flavor Impact
The flavor concentration is several times higher than in natural cheese (powder).
Low Dosage -> Cost Saving
The addition rate of our cheese flavors is clearly lower and leads to a substantial cost reduction of the entire formulation.
Standardized Flavor Profile
Our natural cheese flavors are standardized to maintain a consistent flavor profile of the consumer product. Flavor expectations are always fullfilled.
Strong Flavor Distinction between Different Cheese Types
Being experts for natural cheese flavor profiles our knowledge is to create distinctive, consistent and well-balanced cheese flavors. Our range includes a differentiation of aroma within a variety.
Authentic and Characteristic Taste
Our natural cheese flavors have an authentic and characterized taste, individual like the specific cheese type -> Artificial flavors are typically not well-balanced
100% Natural
Our cheese flavors are 100% natural and produced from real cheese -> Artificial flavors are typically not produced from real cheese. Special components of flavors are compounded to obtain the cheese flavor.
Positive Declaration
“Natural cheese flavor” could be only declared, if at least 95% of the flavor is derived from real cheese. This is usually not the case with compounded flavors -> most of the Jeneil flavors can be declared as “Natural Cheese Flavor” or “Natural Flavor“.
A Large Variety of Cheese Flavors
Jeneil offers the widest selection of various cheese flavors profiles in different consistencies (pumpable, paste and powder form) in addition designed for different consumer segments (cost-optimized and premium).
High Flexibility in Deliveries
Deliveries are possible already from one unit, by ordering from our standard range, which are stock items.
Competitive Prices
By maintaining production facilities in the United States and Europe we can guarantee competitive prices to several countries. We gladly generate an offer for you.
Please contact us: info(at)jeneil.de
| Product No. | Product Characteristic |
| Cheddar Concentrates | |
| CHG-5054 | Round middle aged to aged Cheddar, savory and buttery farmhouse notes, intense cheesy |
| CHG-5909 | Middle aged Cheddar, creamy buttery body, Cheddar typical fruity notes, slightly fresh acidic and caramel taste |
| CHG-5510 | Fresh acidic, fruity authentic middle-aged Cheddar typical notes, dominant, intensive cheesy and proteolytic profile |
| CHG-5090 | Sharp and highly ripened aged Cheddar, cheesy fatty acid notes, ripened protein body, nutty sub-notes |
| CHG-5040 | Young to middle aged Cheddar, fresh acidic notes, round and mouth-filing creamy body |
| CHG-5905 | Balanced middle aged Cheddar, a full-bodied buttery and fresh-milky taste, with ripened cheese proteins and fatty acid notes |
| Italian Hard Cheese Concentrates | |
| PCG-3909 | Italian hard cheese flavor, dominant savouriness, acidic taste profile, clearly perceptible notes of roasted nuts and almonds |
| PCG-3910 | Very savory flavor profile of intense ripened italian hard cheese. Mouth filling rich body with flavor enhancement effect |
| PCG-3901 | Italian hard cheese: heavy savouriness, slightly pungent in cheesy acids of fat ripening |
| Blue Cheese Concentrates | |
| BLG-6050 | Powerful blue cheese flavor, very dominant in piquant fruitiness, added by mushroom like and cream notes |
| BLG-6150 | True blue cheese flavor. Typical interaction of piquant-fruity and mushroom tones, highlighted by milky-buttery creaminess |
| Goat & Sheep Cheese Concentrates | |
| GSG-7735 | Characteristic middle aged goat cheese taste with creamy-savory body rounded by a harmonic nutty cheesiness |
| GSG-7737 | Aged sheep to goat cheese profile, highly intense in sharp sheepy animalic notes, powerful in impact |
| Various Cheese Concentrates | |
| GOG-1500 | Middle aged to aged Gouda character, full flavored cheese body, mouth filling savory, rounded by buttery nutty properties |
| MZG-8518 | Fresh Mozzarella flavor: milky fermented lactic acid profile, with harmonic creamy and buttery taste |
| MAG-7602 | Ripened Manchego profile, with intense mouth filling savory body, combined with a tangy sheep cheese character |
| EMG-1269 | Ripened Emmenthal includes the buttery-milky sweetness, the caramel to nutty taste and the lively- fruity acid note |
| EMG-1270 | Intense in cheesy, caramel-milky sweet taste with Emmenthal typical propionic fermentation character |
| CCG-4502 | Performs with a rich milky-creamy body, mild cheesiness and distinctive culture fermented lactic acid character |
| Product No. | Product Characteristic |
| CHG-5991 | Ripened aged Cheddar, cheesy fatty acid notes, ripened protein body, nutty sub-notes |
| PCG-3990 | Savory and sharp flavor profile of ripened Italian hard cheese, round cheesy-buttery notes and nutty subtones |
| EMG-1290 | Cheesy, caramel-milky sweet taste and a mild ripened proteolytic note |
| GOG-1590 | Middle aged to aged Gouda character, savory, rounded by buttery nutty properties and mild proteolytic subtones |
| Product No. | Product Characteristic |
| CHG-5922 | Powerful Cheddar flavor. Combination of fresh, acidic taste, fruity notes and savory proteolytic profile |
| PCG-3922 | Very savory Italian hard cheese flavor, with hard cheese typical, pungent cheesy-acids of fat ripening |
| EMG-1222 | Sweet to slightly caramelly Emmenthal typical taste and a mild harmonic savouriness |
| RAG-1422 | Cheese flavor with the unique aromatic savory profile of aged and proteolytic red smear cheese |
| Product No. | Product Characteristic |
| CHG-50540 | Taste of middle-aged Cheddar with buttery notes and slightly toasted nutty performance |
| CHG-50541 | Distinctive taste of ripened Cheddar with buttery, slightly toasted nutty performance of gratinated cheese |
| PCG-39100 | Savory long lasting flavor with balanced sharp cheesiness and the browned nuttiness of it´s rind |
| EMG-12701 | Harmonic combination of buttery, creamy, slightly sweet tones with a cheesy-nutty ripened body |
| Product No. | Product Characteristic |
| CHG-91050 | Intensive Cheddar profile. Savory-enhancing taste, slightly acid notes and mild fruitiness |
| PCG-91030 | Powerful Italian Hard Cheese taste high in savory effect and with a distinctive sharp note of long ripening |
| GSG-91070 | Characteristic, dominant goat profile, with a creamy-savory body and mild acidic lactic notes |
| EMG-91020 | Middle aged Emmenthal cheese, with creamy sweet properties, mild-savory to fruity body |