Month: June 2021

The problem

The texture and appearance of cheese sauces used in the catering industry can often change between the moment they are added to the dish and the moment they are eaten: they can coagulate and lose their original texture, lose their glossiness and become dull, and even lose their taste. This is particularly true in the case of cooked dishes for takeaway or delivery.

Our solution

To address these issues, LA COMTOISE has called on all its expertise to develop its “Les Crémeux” range of sauces: used hot or cold, these sauces retain a beautiful glossiness, a smooth texture and unspoiled cheese flavours, even if the temperature of the dish changes.

Perfect as an accompaniment for meat or for dipping vegetables, for drizzling over French fries, coating pasta or livening up a salad, this range of sauces meets all the uniformity and quality requirements of our eat-in catering customers and takeaway and home delivery fans.

The problem

If the sauce in a hamburger or taco is too runny, it can easily spill out all over people’s fingers – and take the rest of the ingredients with it! In fact, the contrast in temperature between the different ingredients in the sandwich can affect the texture of the sauce which, if it is to be consumed at its best, needs to retain all its smoothness and its binding and coating qualities.

Our solution

Thanks to our production processes and the cheeses we choose for our recipes, our “Les Crémeux” range of sauces retains optimal smoothness and fluidity when used in dishes which contain several ingredients of different temperatures and textures. Their ability to bind together the different ingredients in the recipe and optimise the contrast between the flavours is recognised by catering professionals, who use them in many different culinary applications: hot and cold sandwiches, burgers, gratins and, of course, tacos.

The problem

We are always looking to ensure that our products are easy to use on our industrial customers’ production lines: when we supply a processed cheese for the development of a new product, we have to take into account industrial parameters which are crucial for the smooth creation of the end product on the production line: a highly automated process with high output has a major impact on the final cost price. Our products are designed for optimal production.

Our solution

Our processed cheese recipes are developed in line with the predefined specification (taste, appearance, desired colour, texture when processed, sizes of logs). Additionally, to meet the customer’s productivity requirements, LA COMTOISE will work on the sliceability of the product supplied in the form of logs: What type of machine does the customer use to slice logs? What is the initial slicing speed? What happens to the cheese when sliced? When we have this information, we develop perfectly sliceable products which do not clog blades and cause unwanted stoppages on production lines.