The distinction is in the cheese
Kaasmerk Matec Group
‘The
Appenzeller cheese mark is a real piece of art, in which all our knowledge and innovative qualities come together. Great benefit of the design is that, even after the cheese is cut, the origin remains clear.’
Winus Sloot, Managing Director Kaasmerk Matec Group
Cheese making requires much more than merely a good recipe, high quality raw materials, an optimal process and a good dose of solid professionalism. Our clients add passion and energy to the process to make their own, distinctive cheese every day. Often developed in house and steadily improved to perfection. A natural product of which they are rightfully proud - and in which much has been invested.
A cheese mark protects this investment by offering distinction and clarity on both the origin and the recipe. It gives an outwardly identical product its own identity and so makes every single cheese unique.
An original cheese mark provides consumers with the guarantee that the product has certain characteristics, complies with official requirements and so meets their expectations. By adding the mark to the cheese at the earliest production stage, it becomes an integral part of the product. Mark and cheese become one; it cannot be removed without leaving a trace. This makes the cheese mark an indispensable ‘certificate’ of authenticity and identity.
The Kaasmerk Matec Group has the technology to design and develop the optimal cheese mark for every cheese producer, of whatever size or geographical origin. Made from 100% casein or mixed with glycerol, all marks and inks are fully food-grade and meet the strictest legal requirements. Our organization holds all relevant certifications, including HACCP.
Innovation is the cornerstone of our strategy. Over the past 100 years our cheese marks have been constantly improved and adapted to the needs of the time. Today, we operate at the forefront of new applications. In close cooperation with our customers we regularly develop new marks, shapes, compositions and colours. A specialist in the field of identity and traceability, we have built software and systems that provide identity and protection and help to optimize production processes. We enjoy working side by side with you to analyse your particular situation and find room for further improvement.
Clarity on the composition and origin of each individual cheese may literally be a matter of life and death in some cases. But above all, the cheese mark offers the manufacturer protection – and the consumer the certainty that he is actually buying the quality cheese he expects to get.
Counterfeiting and abuse of the name in which you have invested so much, is a worldwide problem that may have big consequences for the reputation and quality perception of your product. Cheese marks are often used by consortia (‘the Interprofessions’) to control and regulate production in order to maintain high quality and fight fraud.
Brands are beacons for consumers in an often obscurely large and diverse supply. The cheese mark certifies that your customers get the composition, taste and quality they count on. The certainty of the original recipe – and of the passion and craftsmanship that comes with it.
With the unique code on the cheese mark you can trace each cheese in every stage of the production and distribution processes. Has anything gone wrong? Has a cheese been contaminated with microorganisms?
Thanks to the code you can accurately identify the lots it concerns, which helps to contain potential damage to a minimum.
You can read the code during the entire manufacturing process and measure the cheese in shape, size and surface quality, or sample it on fat and water content.
Linking the code to the measured data, you can adjust the quality of cheese within the given specifications.
The unique code on the cheese mark allows you to measure, track and adjust the size, weight, water content, salt content and appearance of the cheese during the production process.
‘The cheese mark provides invaluable protection: of the mark, the recipe and the passion and craftsmanship with which we make our fine cheeses every day.’
Denis Jeannerot, Master Cheesemaker at Fruitière d’Arinthod-Chisséria, France
A cheese mark consists of a thin layer of casein, a milk protein, which may or may not be mixed with glycerol. The substance takes on water quite slowly, which prevents the marks from sticking together during application. The perforations support the adherence on and in the cheese and help mark and cheese assimilate. A large variety of shapes are available, while a number/letter code together with text and possibly a logo makes each image - and so each cheeseunique. Due to the special composition of the ink, the cheese mark is complete edible (guaranteed food grade). This creates a unique, edible identifier: easy to apply, affordable and fraud-proof.
The code on the cheese mark, a consecutive string of numbers usually in combination with one or more letters, identifies each individual cheese. The code is linked to essential information such as raw materials, moisture and salt content, size and weight. The cheese mark allows for an exact determination of where and when the cheese is produced. The code is readable throughout the production process, even after brining and coating, and through the distribution chain - up to the cutting stage.
Choosing a cheese mark with a special shape, colour, perforation or size adds character to your product. The unique origin or flavour of the cheese is underlined and protected by a cheese mark with your own logo, the place of origin and your name and logo.
Casein comes as a powder and is mixed with water and possibly a colouring agent and glycerol. Subsequently, a film is rolled or pressed from which in a controlled hygienic process the marks are punched in any shape, perforated and printed with their own pattern and unique encoding. After drying, the marks are packed per unit and distributed. Delivery is documented accurately, so that it is evident which producer has received which marks.
A cheese mark of casein mixed with glycerol is pliable and often applied manually. It cannot break. This mark is made by compressing a well-balanced mixture of casein, glycerol and alcohol under high pressure.
A cheese mark made from 100% casein is less pliable and mainly applied on semi-hard cheeses. The larger cheese factories usually attach this mark to the cheese in an automated process.
Cheese marks can be produced in almost every kind, colour, perforation or size. We will gladly assist in a custom design, but you can also choose from our catalogue of standard designs.
The perforations in the plate of casein ensure that moisture does not accumulate under the cheese mark and so support the adhesion.
The ink we apply must be of robust quality to endure the salt bath. All our cheese marks are guaranteed fully food grade. Expressed in ppm the effect of the ink is small: less harmful than for instance the lead in our drinking water.
From local farm to large series production, the mark is put on the cheese in the earliest possible stage of the production process: just after the separation of the whey from the curd. Thus the brand becomes an integral part of the cheese –forever connected.
We always strive for improvement, both of the quality of our marks and of the production process in which you apply them. Added value for our customers is always the starting point. Over the years we have built up a wealth of knowledge on cheese making. Knowledge that we like to apply, share with you and further develop into an optimal performance under your specific conditions.
Our own innovation is primarily aimed at improving the quality, robustness and legibility - and at potential new applications of our product. We recently developed a mark of casein with black dye that is clearly visible even under the rind. The large round Appenzeller mark, which allows for identification even after the cheese is cut, is a recent invention that we are most proud of. For rindless cheeses, where identification is only needed for traceability and optimal quality control during production, we are working on marks that will fully solve during the early weeks of maturation.
In our laboratories in Leiden and Arinthod we continuously experiment with shapes, compositions and colours that will optimize the readability of your mark both visually and in a fully automated process. We are always looking for ways to efficiently deliver a quality product that meets the requirements of our customers at the best possible price.
‘With the unique codes on the cheese marks we can optimize our quality control process, which results in immediate efficiency gain.’
Henk Mul, Cono Kaasmakers, Middenbeemster, The Netherlands
Het Kaasmerk in Leiden was founded in 1919 because the organisation (the ‘Rijkszuivelstation’) that produced the cheese marks at the time was not equipped for mass production. The Dutch Government stipulated that all cheese made after 1 February 1920 had to have a national mark to be eligible for export. That led to a big jump in demand. In its first year Het Kaasmerk produced over 15 million marks.
Matec was originally founded in 1989 to make cheese marks for the Comté AOP, one of the major French cheese brands. Since then, the family company has become a world player in the field of glycerol-based cheese marks.
In 2009, the two organisations joined forces to form one company; a stronghold of knowledge and skills where some 40 employees work with great enthusiasm to protect your mark to the optimum.
All the knowledge and resources to further improve your and our production processes are conceived and developed in house. This makes Kaasmerk Matec Group unique in its kind worldwide. A first-rate technological knowledge partner fully committed to do justice to the craftsmanship, the passion and the energy with which our clients produce their cheeses every day.
Kaasmerk Matec Group is an associate member of OriGIn, the Organization for an International Geographical Indications Network.
‘Protection against counterfeit is crucial. Thanks to the cheese mark, your customers can be confident that they get the cheese they expect to get.’
David Margeric, Director Matec
Het Kaasmerk
Roomburgerweg 3a
2314 XM Leiden
The Netherlands
T: +31 71 54 11 620
E: sales@kaasmerkmatec.com
W: kaasmerkmatec.com
Matec SAS
13 rue Clément Ader
01100 Arbent
France
T: +33 47 41 29 766
E: clients@kaasmerkmatec.com
W: kaasmerkmatec.com