Cheese refinement redefined

FESSMANN's innovative smoking systems take the cold smoking of cheese to a new level. Our technology preserves the perfect texture and gives your cheese an intense smoky aroma without affecting the consistency. At temperatures of 15 to 25u00b0C, the result is an incomparable taste experience that meets the highest quality standards and enhances your products.

Intense smoke aroma

Cold smoking gives your cheese a deep, smoky aroma that enhances the natural flavors and varies depending on the type of wood and smoking method.

Optimization of texture and surface

Our systems ensure that the surface of the cheese hardens, which improves its cutting properties. This is particularly beneficial for softer cheeses such as mozzarella or Brie.

Extended shelf life

Smoking in our facilities preserves your cheese, as antimicrobial substances in the smoke extend the shelf life and inhibit bacterial growth.

Characterful smoke aroma

Improved cut resistance

Longer shelf life

Optimal preservation

Protection against bacteria and mold

Optical refinement

Intensified natural flavors

Sustainable production

Taste diversity