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The Belgian mozzarella history is made by Milcobel. From humble beginnings in 1964 when a first cheddar production line became operational, grew a centralized cheese production site in Langemark with two production lines, focusing 100% on mozzarella production since 2017, with an annual output in excess of 60 000 tonnes. Milcobel mozzarella is made from 100% cow´s milk and available in many formats and specifications, tailored to our clients´ requirements.

Today the world faces many challenges. Mozzarella has in the past proved to be a stalwart value in difficult times. When restaurants faced closure due to Covid-19 regulations, the take-away segment bloomed and Milcobel mozzarella claimed its status of crisis-proof staple ingredient for the HoReCa. Current economic circumstances once again challenge the food industry´s ability to adapt and move forward through research and innovation. Our experienced R&D team is ready to take up this challenge and the Mozzarella Experience Center at our Langemark site will enhance the development of new applications to the benefit of customers around the globe.

R&D, Co-creation…

Our Research & Development department always keeps a finger on the pulse as far as new market trends are concerned. The combined expertise of our R&D team, coupled with the market and customer knowledge of our sales and marketing teams, allows us to guarantee a customer-oriented approach to new product development.

The Milcobel Chair on Dairy Research, a joint effort with the University of Ghent, is proving a formidable research center. Harnessing the power of fundamental research, we incorporate new insights into our dairy applications, ensuring our customers get to enjoy a range with a taste for the future.

At our Mozzarella Experience Center, we aim to go a step further to support our customers in their future growth ambitions, by sharing and combining expertise, taking mozzarella applications to a new level.

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