The cheese is made ​​from milk fat at a UF plant. The cheese tastes fresh, slightly salty and tart, and with increasing ages a stronger taste of lipase can contain lactose.

Ultrafiltration followed by a traditional cheese production process can be used for pre-concentration of cheese milk. In this way, the protein level of the cheese milk is kept constant which contributes to an optimization of the utilization of the cheese-making equipment.