Mozzarella cheese is made from reduced fat milk typically using bacteria normally used in yogurt manufacture. The acidified milk is set using a clotting agent and the resulting coagulum is cut to form curd particles and whey. The curds and whey are heated to firm the curds and then the whey is drained off. The curds are then immersed in hot water and the curds form a continuous fibrous body which is mixed and stretched. The hot ‘Pasta Filata’ is then formed into blocks cooled and brine salted. After salting the blocks are vacuum packed and stored ready for further processing

What happens next?

“Further processing” involves shredding mozzarella, adding cheddar or analogue mixes, packing into gas flushed bags, packing into cases and despatching to customers. This is what Kingdom Cheese does.

Kingdom’s mozzarella cheese for pizza is sourced in industrial block format from major manufacturer suppliers throughout Europe, within tight specification parameters laid down by ourselves. The block has a specific age profile: not too little or over-mature, so the browning charcteristics when cooked remain constant.
We test all our raw materials upon receipt to ensure what we are shredding remains constant in cook off performance

Then, as described above, we produce a wide range of finished goods, involving shredding, dicing, and grating not only mozzarella, but pizza mixes and blends.

Our products go into customer bespoke ranges or Kingdom Brand and are sold chilled and frozen throughout the UK and Europe.