Cheese - Import export

• for soft and semi-hard cheeses • thickness of slices varies with the angle at which the slicer is held

A unique dutch cheese, easy to recognise due to its characteristic air-bubbles that arise during the natural maturation. Made from cow's milk and aged for at least 4 weeks. It has a smooth an yellow rind and a yellow paste with holes due to the ripening process

Gorgonzola is a cheese present all over the world and an expression of Made in Italy par excellence. It was produced for the first time in the late 9th century, near Milan, in the town of Gorgonzola, from which it takes its name. Initially it was called "stracchino verde", because it was made with the milk of the cows "stracche", that is "tired" that from the Prealpi descended to the lowland to repose. This product has the PDO (DOP) certification

Cheese produced in two region, Friuli Venezia Giulia and Veneto with cow's milk. Distinguished as "mountain product", it has medium to high aromatic intensities depending on the seasoning period; fresh, minimum 60 days, semi-seasoned, minimum 4 months, seasoned, minimum 10 months and aged, minimum 18 months. The rind is thin, smooth and pale straw-colored, which tends to become harder and browner as the maturing period increases. The dough is compact, elastic, semi-hard and of ivory-white color which tends more and more to straw-yellow with aging. The holes are of medium-fine size, regularly distributed if fresh, while in the seasoned one there less present and smaller. This product has the PDO (DOP) certification

Semi-cooked table cheese produced using cow's milk coming from a limited area. The crust is thin and elastic; to take on the black color it is treated on the surface with dyes and preservatives. The pasta is white or slightly straw-colored with a marked and irregular hole. This product has the PDO (DOP) certification

In this phase of maturation, Parmigiano Reggiano has reached the optimal age to be tasted: it expresses to the nose and the palate a wealth of smells and aromas in perfect balance and harmony. It is soluble, crumbly and grainy with the right balance between sweet and tasty. This product has the PDO (DOP) certification

Products Fresh Mozzarella, Cheddar Cheese Grade A, AA+ Shelf Life 24 Months must be stored at – 4 Degrees Celsius. Product Origin Netherlands/ Italy Shape Block Color White to whitely yellowish Moisture 45 - 50% Fat on Dry Basis 30 - 44.5% Salt Surface clean with marks from pressing. The surface might be craked. Body and Texture A close texture might be with uneven holes Aroma and Taste: Ingredients: Typical to Milk Cow`s milk, salt, starters, microbiological rennet.

The Grana Padano aged 10/12 months has a golden and smooth crust and a yellow paste, compact, almost without holes. The aroma is fragrant and, when tasted, the compactness of the pasta releases a delicate and sweet taste, typical of milk. This product has the PDO (DOP) certification

French cow's milk cheese, which takes its name from Brie, the region of France where it is produced. It is a product with raw, semi-fat and slightly seasoned milk, has a light color and a characteristic white-colored mold on the surface

• very solid design • specially sharpened blade • comfort-soft-touch handle

Products Fresh Mozzarella, Cheddar Cheese Grade A, AA+ Shelf Life 24 Months must be stored at – 4 Degrees Celsius. Product Origin Germany/Netherlands/ Italy Shape Block Color White to whitely yellowish Moisture 45 - 50% Fat on Dry Basis 30 - 44.5% Salt Surface clean with marks from pressing. The surface might be craked. Body and Texture A close texture might be with uneven holes Aroma and Taste: Ingredients: Typical to Milk Cow`s milk, salt, starters, microbiological rennet.

Submerge a Mont d'Or cheese still in its box in cold water for fifteen minutes. · Make a hole several centimeters in diameter in the center of the cheese down to its rind. · Another method : surround the Mont d'Or box with a sheet of aluminum foil after having dug a hole in its center. · In both cases, pour dry white Jura wine into the hole.

An authentic cheese because of its heritage. Its origins date from the 13th century. It was then produced by the monks of the St-Claude Abbey. This delicate, blue-veined cheese, born in the southern Haut-Jura mountains, profits from a Label of Controlled Origin, thus perpetuating its own specificity and giving it its unique mild blue character.

"Reserved" means that these cheese wheels have been especially sorted with our cheesemonger customers in order to meet the demands of their own customers. Put into a special cellar, they are cared for manually. This system requires a direct contact with our sorting managers in order to determine the wishes and desires specific to each ...

Rijvac quadri: Comté cheeses ripened for a period going from 8 to 10 months. Red Rivjac: Extra selection Comté : this cheese was especially chosen to meet the specific demands of the customer, its ripening takes 6 to 8 months. Green Rivjac: Comté Extra, with at least 4 months of ripening

The "vache bleue" (blue cow), red or red and green labels "Traditional" ripening means that these Comté cheeses have been ripened according to the traditional Comté method, the one used when our firm was founded nearly 140 years ago. Comté cheeses are ripened in order to favor an optimum fermentation. Each cheese wheel will go through at least three cellars, each...

This Comté cheese, made from whole milk for a smoother, more permeable texture with no holes. The cheeses with these labels will age at least for one year in the cellar. These cheeses are made only from grass milk, which means when in summer (from May to November, depending on the years), the herds graze in the Franche Comté meadows. Winter productions, when the...

Farm-made in the 19th century, Morbier cheese was made in two steps : the first, coming from the morning milking, was covered with a film of ashes in order to preserve it until the evening milking, forming the second half of this cheese. This characteristic gave Morbier its original aspect, with the presence of a horizontal black stripe through its middle. Today, Rivoire-Jacquemin

Produced exclusively in the Jura from raw milk and in the old manner. All our raclette cheeses come from small Jura cheese dairies especially chosen for the rigor and quality of their work. This cheese wheel, weighing 6 to 7 kg, rounded and golden, is mainly eaten melted, accompanied by potatoes in their jacket, dried beef, smoked raw ham and other smoked

Our service units made of linden and ayous wood are completely hand-carved and polished with organic oil paint, our specially designed service units are produced in our own workshop. The product has two color alternatives as natural polish and aging polish. Please specify the color you want in your order note. Size: 70*15cm

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It allows you to cut the shapes into portions of pre-set and calibrated or variable weight in a totally automatic way, with operating cycles that do not require any intervention by the operator. It is possible to choose between multiple recipes for different types of cutting product, it is possible to set the lateral or manual loading, cut into standard slices or rock (the surface remains rough, similar to manual cutting, and maintains all the organoleptic and aesthetic qualities of the freshly cut product). Main technical features: automatic and integrated shape weighing small size processing of both half forms and cheese discs mobile support table for the collection of the cut pieces programmable cut with fixed weight or number In case of fixed weight, surplus management is carried out distributed on the pieces at the expense of the last cut cut apart

Semi-automatic cheese cutter model for horizontally cutting cheese with steel wire. First an incision is made in the rind after which the cheese is electrically cut horizontally by a stainless steel wire. The whole cutting procedures is waste-free. Technical equipment: motorized circular cutter for precise incision of the rind with no waste clutch controlled wire unwinding and electric cutting also available with manual wire winding wheel presence safety sensors Made in compliance with EC standards Optional accessories: Kit for manually dividing the wheel into 3 – 4 discs

Fresh Cheese Characteristics: pasteurized cow’s milk cheese with soft and genuine texture. Ideal for salads and desserts.

D´Origem cheese, also aged in wooden shelves for 1 month has a semi-hard texture and distinct flavor.

As a matriarch, Dona Amelia gave her name to a cheese with all essences, with a soft texture and pleasantly soft and prolonged flavor.

In a higher segment, Senras Cheese Premium develops during a 6 month cure in wooden shelfs a soft texture and a pronounced, sharp flavor.

During 1 month in wooden shelfs, Senras Cheese acquires a soft, moist and flavorful texture. Senras Cheese is the outcome of 2 generations know-how.