Taiwan develops cheese

TAIPEI (Taiwan News) — The Taiwan Livestock Research Institute has developed cheese-making technology tailored to local milk after years of research, with the technology already being transferred to food manufacturers.

The institute, under the Ministry of Agriculture, said rising cheese consumption in Taiwan drove the project, with demand increasing 2.3 times between 2003 and 2025, per CNA. Researchers aimed to establish production methods that use fresh domestic milk to create higher-value cheese products.

Institute Director-General Huang Chen-fang (黃振芳) said the project faced major challenges in its early stages. “It didn't resemble cheese at all,” he said, recalling the team’s first attempts before years of research established reliable production methods.

The institute has since developed core manufacturing processes for Gouda, white-mold, cream, and stretched-curd cheeses such as mozzarella. Huang said cheese made from locally produced milk offers greater freshness and gives manufacturers opportunities to incorporate Taiwanese flavors into new products.

Associate researcher Yeh Jui-han (葉瑞涵) said he spent 15 years working through trial and error, per RTI. He said the team eventually mastered key techniques, including culture selection and aging, after early prototypes failed.

The technology has already led to two licensing agreements and one incubation partnership with food companies. Ease Biotechnology, one of the participating firms, said using fresh Taiwanese milk could reduce reliance on imported cheese and lower transportation costs.

The institute said more than 80% of Taiwan’s domestic milk is used for liquid dairy products such as fresh milk, flavored milk, and fermented milk, leaving room for growth in cheese production. It also plans to continue promoting dairy processing through food education programs and hands-on activities.