Explore Our Wide Selection of Cheese Flavors

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High-Quality Ingredients


Starting with high-quality natural cheeses and dairy ingredients, we utilize propriety fermentation, cultures, and enzyme treatment methods to develop complete cheese profiles in a fraction of the time compared to traditional cheese ripening processes. The addition of natural flavors results in concentrated and easy to use pastes or powders that deliver aged and complex cheese profiles found throughout the world. Jeneil’s entire research and development, production, quality, and regulatory teams are skilled in delivering quality flavors and solutions for a wide variety of food applications. Our cheese flavors can be provided with various certifications including Kosher, Halal, EU and US Natural, and Organic. Jeneil Biotech also offers rBST-FREE options, non-GMO solutions, and clean label versions to provide flavor technology naturally.

  • Cheddar cheeses (sharp, medium, mild, American, Canadian, English, New York, Oregon, Vermont, Wisconsin)
  • Semi-soft cheeses (Edam, Gouda, Havarti, Monterey Jack)
  • Italian cheeses (mozzarella, Asiago, Parmesan, Romano, provolone)
  • Alpine eyed cheeses (Swiss, Emmenthal, Gruyere)
  • Blue bold cheeses (blue, Gorgonzola)
  • White mold cheeses (Camembert, Brie)
  • Smear cheeses (brick, Limburger)
  • Fresh cheeses (feta, cream cheese, mascarpone)
  • Hispanic cheeses (asadero, Oaxaca, Chihuahua, cincho, Cotija, Manchego, panela)