Professional-Grade Truffle Cheddar
Elevate classic Cheddar into a premium, high-margin SKU using a highly concentrated, heat-stable truffle extract designed for consistency through pressing and aging.
Fast Instructions
- Measure: Calculate 0.2% of your expected final curd weight.
- Dilute (Pre-mix): Stir the measured essence into 1 liter of milk taken from your vat.
- Incorporate: Pour the 1-liter essence mixture back into the main vat.
- Wait: Allow the mixture to circulate and disperse for approximately 10 minutes.
- Add Rennet: Proceed with your normal cheese-making process — coagulation, cutting, cheddaring, milling, salting, pressing, and aging.
Batch Calculator
Enter final curd weight (kg). We’ll calculate the essence needed at a 0.2% ratio.
Professional production format
| Batch Size (Final Curd) | Essence Required |
|---|---|
| 10 kg | 20 mL |
| 50 kg | 100 mL |
| 100 kg | 200 mL |
5 mL Samples — $19.99
Dial in aroma and intensity on a pilot batch before committing to full production. Perfect for R&D, QA validation, and new SKU development.
Label & Unique Selling Points
Click the label to expand full screen. Use this reference for positioning, sell sheets, and internal SOP documentation.
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Open Label Asset
Wholesale Sizes for Large-Scale Production
Running continuous vats or multiple shifts? Stock larger formats to keep dosing consistent and reduce changeovers.
View Wholesale Options See Spec Sheet (PDF)Step-by-Step Manufacturing Process
Because Essence of Truffle is highly concentrated, it delivers a robust, earthy profile that stands up to the long aging process and the sharpness of high-quality Cheddar curd.
1) Standardization and Culture
Begin your standard Cheddar process by heating milk and adding starter cultures (e.g., Lactococcus lactis). Maintain your normal pH targets and make-to-mill schedule.
2) The “Pre-Rennet” Infusion (Recommended)
Add Essence of Truffle directly to vat milk about 10 minutes before rennet. Pre-mix the essence into ~1 liter milk to create a slurry, then pour into the vat to ensure uniform dispersion. This helps chemically “trap” the flavor in the protein matrix as curd sets.
3) Coagulation, Cutting, and Scalding
Add rennet, allow set, then cut curd into pea-sized grains. Proceed with scalding (heating and stirring). The extract is formulated to be heat-stable, maintaining aromatic integrity during the ramp.
4) Drain, Cheddaring, and Milling
Drain whey and complete the cheddaring process (stacking and turning curd blocks). Move to milling at your normal acidity targets to preserve texture and ensure consistent flavor distribution.
5) Salting and Final Flavor Adjustment
During milling/salting, you can add a small additional dose as a “top note” for a more aromatic opening. Many manufacturers find the initial vat infusion provides deep, integrated flavor, while a light secondary application can boost first impression at pack-open.
6) Pressing and Aging
Hoop the curds and apply pressure. Through aging (3–12 months), truffle character matures alongside the Cheddar, developing a more nuanced, savory finish without separating or pooling.
Why Essence of Truffle for Cheddar?
- Affinage Stability: Designed to remain stable and vibrant throughout long aging windows.
- Uniformity: Liquid dosing helps ensure every slice has the same flavor profile—no pockets.
- Clean Curd Integrity: No solid inclusions that compromise structure, crumble, or slicing performance.
Production Gallery
Truffle Cheddar That Holds Up in Real Production
If you’re building a premium Cheddar line, consistency is the difference between a limited novelty and a repeatable, high-margin SKU. A concentrated truffle extract gives you precise dosing, predictable aroma, and uniform flavor across blocks, slices, and shredded formats—without inclusions that can disrupt texture.
For manufacturers focused on scale, stable flavor supports long aging, reliable sensory outcomes, and streamlined QA. Use the 0.2% baseline, validate on pilot batches with samples, then scale confidently using wholesale sizes.
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