Babybel Cheese: A Comprehensive Guide To Its Kinds

Babybel is a brand of small, snack-sized cheese products that are individually packaged and available in various flavours. The original flavour is an Edam-style cheese made from pasteurised milk, rennet, lactic ferments, and salt. It is made using traditional Edam-making processes, except that it uses vegetarian rennet instead of animal rennet and is naturally lactose-free. Babybel cheese is semi-soft, with a delicate, nutty flavour and a creamy consistency with small holes throughout. The brand is owned by Le Groupe Bel, a company with roots in the Jura region of France, started by Jules Bel in 1865.

Babybel is an Edam-style cheese

Babybel is made by Le Groupe Bel, a company with roots in the Jura region of France, started by Jules Bel in 1865. Half of the global production of Mini Babybel takes place in Évron, a commune in the northwest of France. The product is made using just four ingredients: pasteurised milk, salt, lactic ferments, and vegetarian rennet. It is also naturally lactose-free.

The Babybel Original flavour is a mild, creamy cheese that pairs well with crackers and pretzels. It is a good source of calcium and protein, with 4g of protein per 20g serving. The product is free from artificial growth hormones, colours, flavours, and preservatives.

Babybel is well-known for its distinctive packaging, with each piece of cheese encased in a blend of coloured paraffin and microcrystalline wax, inside a netted bag. The original flavour is packaged in the brand's signature red wax coating.

It is made using traditional Edam-making processes

Babybel is a brand of small, snack-sized cheese products that are individually packaged and available in various flavours. The original flavour is an Edam-style cheese made from pasteurised milk, rennet, lactic ferments, and salt. It is made using traditional Edam-making processes, except that rennet from vegetarian sources is used instead of animal rennet. This makes it suitable for lacto-vegetarians.

The process of making Babybel cheese involves the following steps:

• Pasteurisation: The milk used to make Babybel is pasteurised, meaning it has been heated to a high temperature to kill any harmful bacteria. This step helps to ensure the safety and quality of the final product.
• Addition of Rennet: Rennet, a complex mixture of enzymes produced in any mammalian stomach, is added to the milk to curdle it and form solid curds. Traditional Edam cheese uses animal-based rennet, while Babybel uses rennet from vegetarian sources, such as microbial enzymes.
• Curdling and Cutting: After adding the rennet, the milk begins to curdle and separate into solid curds and liquid whey. The curds are then cut into smaller pieces to release more whey and create the desired texture.
• Draining and Pressing: The whey is drained, and the curds are pressed together to form a solid cheese mass. This step helps to remove excess moisture and shape the cheese into its characteristic wheel shape.
• Salting and Flavouring: Salt is added to the cheese to enhance its flavour and act as a preservative. Additionally, lactic ferments may be added to further develop the flavour and texture of the cheese.
• Aging: The cheese is then aged for a short period, giving it a mild, creamy flavour. Traditional Edam cheese is typically aged for longer, resulting in a harder texture and more pronounced flavour.
• Waxing: Finally, each Babybel cheese wheel is coated in a blend of coloured wax, which helps to protect the cheese, maintain moisture, and extend its shelf life.

By following these traditional Edam-making processes, Babybel cheese achieves its distinctive flavour, texture, and appearance. The use of vegetarian rennet and the shorter aging period are the main modifications that differentiate Babybel from traditional Edam cheese.

Babybel is 100% real cheese

Babybel is a brand of small snack cheese products that are individually packaged and available in various flavours. The Original flavour is the most popular and is made in the same way as Edam cheese, except that it is reshaped into small, round portions and wax-wrapped. The wax is a blend of coloured paraffin and microcrystalline wax, inside a cellophane wrapper made of wood pulp, cotton, or other vegetation.

Babybel Original is a good source of protein and calcium. It has no artificial growth hormones, artificial colours, flavours, or preservatives. It is also naturally lactose-free. The cheese is semi-soft, with a delicate, nutty flavour and a creamy, crunchy texture. It is perfect for snacking, pairing with a party snack platter, or creating a unique recipe.

It is made with pasteurised milk, rennet, lactic ferments, and salt

Babybel is a French brand of small, snack-sized cheese products. The original flavour is made with pasteurised milk, rennet, lactic ferments, and salt. This combination of ingredients gives Babybel its distinctive flavour and texture.

Pasteurised milk is a key ingredient in Babybel cheese. Pasteurisation is a process that involves heating milk to a specific temperature for a set period of time to destroy harmful bacteria. This process helps to ensure the safety and quality of the milk used in cheese-making. The pasteurisation process also affects the flavour and texture of the final cheese product.

Rennet is another important ingredient in Babybel cheese. It is an enzyme that plays a crucial role in the cheese-making process. Rennet helps to coagulate milk, causing it to thicken and form curds. Traditionally, rennet was derived from the stomachs of animals, but in the case of Babybel, it is sourced from vegetarian options. The use of vegetarian rennet makes Babybel cheese suitable for lacto-vegetarian consumers.

Lactic ferments are also added to Babybel cheese. These are bacteria that are intentionally introduced to the cheese-making process. Lactic ferments play a role in fermenting the milk sugars and contributing to the development of flavour and texture in the cheese. They help to give Babybel its distinctive tangy and nutty flavour.

Salt is the final ingredient in Babybel cheese. It is added to enhance the flavour and improve the texture of the cheese. Salt also acts as a preservative, helping to extend the shelf life of the product. The combination of salt and lactic ferments gives Babybel its unique flavour profile, which is loved by consumers around the world.

Babybel is a product of Le Groupe Bel

Half of the global production of Mini Babybel is made in Évron, a commune in the northwest of France. In the United States, Le Groupe Bel produces the Mini Babybel cheeses in Kentucky. In March 2016, Bel Brands USA opened a new plant in Brookings, South Dakota, with 250 employees projected to produce 1.5 million Mini Babybel cheese wheels per day.

The "Original", most popular, Mini Babybel is an Edam-style cheese made from pasteurised milk, rennet, lactic ferments, and salt. It is made using traditional Edam-making processes, except that rennet from vegetarian sources is used instead of animal rennet. It is also naturally lactose-free. Babybel is widely available, but it's also sold online, where you can buy a variety pack containing original Edam-style Babybels, plus Monterey Jack versions and cheddar ones.

Frequently asked questions