IMPORTED CHEESES

Semi-hard cow's milk cheese dry-looking, easy to cut and firm texture, little round eyes like a pea irregularly distributed. Maturation least 3 weeks.

Varieties: Soft, Semi-cured
Presentation: Bar / Block / Ball / Sliced / Grated

Semi-hard cow cheese yellowish color, firm texture easy to cut and few round eyes irregularly distributed. Maturation minimum 3 weeks

Varieties: Soft/ Semi-cured / Cured / Old/ Cumin / Nuts
Presentation: Bar / Block / Wheel / Plate / Slicing / Grating

Semi-hard cow's milk cheese yellowish white color, consistent and firm texture to cut, with many small, irregularly distributed eyes, and smooth with slightly spicy aftertaste. Maturation least 6 weeks.

Formats: Bar / Block / Sliced

Cow's milk cheese with little flavor and soft texture fibrous, yellowish white. Famous for its use in pizzas. It is also used in salads.

Presentation: Bar / Block / Slicing / Grating

Semi-hard cow's milk cheese ivory, pale yellow, smooth taste like walnut, soft texture and holes and large cavities produced by fermentation. Maturation least eight weeks

Presentation: Bar / Block / Wheel / Sliced / Grated

Semi-hard cow's milk cheese orange, soft, sweet and slightly fruity, creamy texture and holes and large cavities produced by fermentation. Maturation least 4 weeks

Presentation: Bar / Block / Wheel / Sliced / Grated

Hard pressed cheese from cow's milk, orange or white color. Sour taste and firm and smooth texture. Maturation 3 months or more. Indispensable sandwiches and burgers

Presentation: Bar / Block / Sliced / Grated

Cow's milk cheese orange color. Flexible bark when young and hard after maturation.

Formats: Bar / Block / Ball / Slicing / Grating

Danish typical semi-hard cheese, cow's milk soft and creamy, yellowish white color, consistent and firm texture to cut, with many small, irregularly distributed eyes, and soft, intense, buttery flavor. Maturation least 6 weeks.

Presentation: Bar / Block / Sliced

Cow's milk cheese blue, gray-green due to molds. spicy and salty taste strong and intense smell something. Smooth texture ideal for spreading or making sauces.

Presentation: Wheel / bar / flaked

Soft skinless cow's milk cheese. White color. Slightly sour and salty taste, of solid consistency but with some cracks and small holes sometimes.

Presentation: Bar / Block / Lot / Dice

Soft lacteal (vegetable fat) skinless cow's milk cured in brine. White color. Slightly sour and salty taste of solid although with some cracks and sometimes with small holes consistency.

Presentation: Block

Soft paste cheese of cow's milk, ivory or pale yellow color. Delicate and creamy taste. Covered with a layer of edible mold formed by ripening.

Presentation: Wheel

Goat milk cheese, white. Buttery texture and slightly acidic flavor. Ideal for salads or hot spreads.

Presentation: Wheel

Cheese made of goat and cow milk. It's yellowish white, with a buttery texture and slightly acidic flavor. Ideal for salads or hot spreads.

Formats: Rulo

Semi-hard cow's milk cheese with soft rind. Soft or strong flavor depending on maturation. It occurs in various forms. Its main feature is the ability to merge.

Italian hard cow's milk cheese with rind. Slightly spicy and very tasty intense flavor. Eyeless grainy texture. Yellow dark ivory color. Maturation 12 months.

Varieties: Wheels, Wedges, Sliced, Grated
Presentation: Bags

Italian cheese of hard and granular consistency. It is made of milk from Friesian cow. Shredded or grated used in salads or pasta.

Varieties: 12, 18 and 24 months
Presentation: 1 or ½ Wheel / Wedge

Shaked cheese made of cow milk. Slightly acidic taste, Creamy texture and white color.

Varieties: whole/Semi-skimmed/Skimmed ; Natural/with Fruits ; Fresh/Pasteurized.
Presentation: Cube, cups

Spreadable cheese of cow's milk. The curdle is achieved by fermenting milk with cream. Smooth flavor. White color.

Variety: Natural With Herbs
Formats: Cube.

We grate various types of cheeses in different types and thickness of grated: Hilo, Picado

Varieties: Edam, Gouda, .ozzarella, Emmental, Cheddar, special mixtures, Lacteal

We slice various types of cheeses.

Varieties: Edam, Gouda, Mozzarella, Emmental, Havarti, Cheddar

Spanish cheese of sheep and cow's milk. Color white, ivory yellow. Flavor from mild to strong and tasty as maturation and becomes spicy cured cheeses. Small irregular eyes unequally distributed. Maturation minimum 8 days.

Varieties: Tierno, Semi Curado, Old.
Formats: Round

Spanish sheep's milk cheese. Color white, ivory yellow. Flavor from mild to strong and tasty as maturation and becomes spicy cured cheeses. Small irregular eyes unequally distributed. Maturation minimum two months.

Varieties: Semi Curado, Old
Formats: Round

Thick and creamy substance of yellowish white color is formed by leaving at rest raw milk or boiled. It is also the fat part of the milk is achieved by mechanically separated clusters of milk fat.

Varieties: For cooking or whiping / Spray, Sour, Cream.
Presentation: Brik, Bag in Box, Terrin

Cow's milk fresh yogurts. It is obtained from the fermentation of lactose (milk sugar) into lactic acid.

Varieties: Whole/Partially skimmed/Simmed; Natural/With Fruits.
Presentation: Cube.

Cow's milk yogurts. It is obtained from the fermentation of lactose (milk sugar) into lactic acid.

Varieties: Partially skimmed / skimmed; Natural / With Fruits
Format: Cups.

Is the fat emulsion, water and milk solids formed by beating and kneading the fat globules formed with beaten cream. Yellowish color.

Varieties: No salt and salty.
Presentation: Block, Bar, Terrin

Cow milk. Matte whitish liquid slightly viscous.

Varieties: Whole, Semi-skimmed, Skimmed;  Powder, Condensed, Evaporated
Presentation: Brik, Bag in Box

From cow's milk. Light ivory powder. It is obtained by dehydration of pasteurized milk preserving the natural properties.

Varieties: Whole, Semi - skimmed, skimmed milk.
Formats: Sacks