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EMBOCHEESE: Development of new concept of cheese inlay and optimization of the maturation process

Starting date: 01/11/2018 End date: 30/09/2021
Programme: Food Quality and Technology

Financing entities:

The aim of this project is the creation of new innovative cheeses linked
with string, with quality, texture and taste of matured cheeses of large
format, with a reduction in maturation time, giving the sector a new
market and business path.