Cheese
Thermised cheese. This is the solution when high microbiological values pose a problem. This cheese gets a heat treatment between 57 and 68 degrees C, which reduces the number of micro-organisms significantly. It is a less severe treatment than pasturisation.
Pro Cheese
Processed cheese with a small amount of added functional ingredients. This allows the properties of cheese such as melting — or indeed preventing melting — to be controlled more efficiently.