More than just cheese
Q. When is a cheese not a cheese?
A. When it’s Bladen, a bespoke range of cheddar, mozzarella and butter that’s been graded especially for caterers.
When we say it’s been ‘graded’, we mean it’s been selected especially to be a Bladen product. You see, dairy is a delicate thing that needs careful attention throughout its production life.
As a cheese matures its profile changes – which is why we continually grade our Bladen range to ensure it consistently delivers on flavour, convenience, and performance. In other words, everything a chef needs.
So for a professional choice, bring on the Bladen.
Bladen – in the kitchen
Schools
- Mild white cheddar is the preferred choice of cheese for most schools – delivering a versatility
making it suitable for a huge range of dishes
- In one week of a school menu cycle cheese can feature in 80% of main course dishes as an
ingredient - that’s more than any other ingredient (at 20%)
- School caterers generally buy blocks of cheese, and grate it themselves...
- However, portioning tools are rarely used, resulting in over-portioning – increasing the cost and
calorie content of dishes
Pubs
- Mature white cheddar is the preferred choice for most pub operators
- In recent site trials Bladen slices outperform competitor products when cooked in hot
sandwiches and paninis
- However, inconsistent portioning of grated cheese in pubs is common - increasing the dish
cost, and reducing margin potential