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The main raw material in processed cheeses is cheese itself, to which is often added other dairy products. The cheeses are usually pressed cheeses, both cooked and uncooked, but many other cheeses can be used in the mixture: soft cheeses, goat’s cheese, blue cheese etc.
The manufacturing process has several phases:
- Ripening of the cheeses in specialised areas until they reach the right level of maturity.
- Preparation of the cheeses, which are mechanically de-rinded, grated and mixed.
- The addition, in large vats, of several types of cheeses, other dairy products (cream, butter, liquid or powdered milk, milk serum, lactalbumin, lactoglobulin, casein etc.) emulsifying salts and melting salts. Spices and flavourings can also be added. To obtain a variety of tastes, young fresh tasting cheeses are added to riper cheeses and they influence the final taste of the cheese with their own particular tastes. The blend can also be enriched with a wide variety of flavourings: nuts, ham, olives, mushrooms, pepper, fines herbs, onions, eau de vie, seafood, meat etc.
The list of added ingredients is strictly regulated.
- The cooking and the mixing process results in a smooth creamy blend.
- Simple pasteurisation (90-95°C) is used for cheeses to be sold in temperate climates, using a short cycle, which is followed by sterilisation for those products that need to be kept for longer.
- Packaging is done automatically: the melted cheese is shaped either in the moulds or directly into the final packaging.

It is a ripe cheese whose mix is neither pressed nor cooked. It can be made from cow’s or goat’s milk, pasteurised or un-pasteurised. The milk is prepared with milk ferments and rennet to enable it to coagulate and form curd grains. The curds are then poured into perforated moulds where they drain of their own accord. Then the moulds are turned over and the cheese is salted on all sides. The cheese is then cultured with penicillium that will, with maturing, give it its white “bloom” (rind). Maturation lasts from 1 to 6 weeks depending on the product.

The fat in our cheeses is exclusively milk based, milk being the basic raw material.
This fat is therefore of animal origin, whether the cheese is from a cow, goat or shee

It is the result of the transformation of milk in a liquid state into a solid through coagulation; curdling, draining of the whey, and ripening depending on the cheese.

Processed cheeses are made from cheeses and other milk products using:
Hard cheeses, both young and ripened, milk, milk proteins, melting salts, flavourings, spices etc. All these ingredients are melted and then poured when hot into the final packaging.

The dry material or dry extract is what is left when all the water that it contains has evaporated. The dry material is composed of proteins, fatty materials or lipids, sugars or carbohydrates, mineral salts and vitamins. It is therefore the nutritional part of the food.

The dry material or dry extract is what is left when all the water that it contains has evaporated. The dry material is composed of proteins, fatty materials or lipids, sugars or carbohydrates, mineral salts and vitamins. It is therefore the nutritional part of the food.

To make The laughing cow® we mix young cheeses with mature cheeses. It is made mainly with hard cheeses such as Emmental, Comté or Gouda, to which we add milk, butter, milk proteins, melting salts and a little ordinary salt. We use only high quality raw materials that are very carefully monitored in our laboratories. It is, in fact, absolutely necessary that all the products that go into the composition of the cheese are beyond reproach. It is this condition that ensures that The Laughing Cow® achieves its consistently high quality.