Stuffed Cheese Innovation and Maturation Process Optimization

The GO EMBOCHEESE project, led by MONBRÚ in Moianès, Spain, developed innovative stuffed cheeses using techniques from cured meat production. Funded with €177,020, the project (2019–2021) improved sensory quality, reduced maturation time, and expanded market potential. Key outcomes include alginate-based stuffing, energy-efficient ageing, non-destructive NIR monitoring for moisture and water activity, and consumer preference for smaller packaging. Industrial trials tested casings, salting, and machinery, while MAP and vacuum sealing extended shelf life to three weeks. Training days, webinars, and media outreach generated strong sector interest. The project demonstrates a scalable, sustainable model for artisanal dairies to diversify markets through sensorised production and packaging innovation.