Свежий Сыр/сыр Mozzarella UK

 Gouda cheese

It is one of the most popular cheeses worldwide. The name is used today as a general term for numerous similar cheeses produced in the traditional Dutch manner.
Our cheese is yellow in color and soft in taste. 

We also sell quality Mozzarella Cheese, Fresh Cheese, Cheddar Cheese, Skimmed and Full Skimmed Milk, Instant milk Powder, Full creamed Milk Powder, Milk Powder manufactured from pure fresh pasteurised cow’s milk no lumps, no mixtures.

 Our Cheese is 100% verified and marketable with certification and also according to the Islamic requirements (HALAL)

PRODUCT DESCRIPTION:

Rennet cheese ripened Gouda has a high nutritional value, high bioavailability of the ingredients and the possibility of long-term storage.

During the ripening of cheese ingredients are large changes as a consequence of the nature and quality of the cheese.

INGREDIENTS:

Pasteurized milk, salt, stabilizer: calcium chloride, preservative: potassium nitrate lactic acid bacteria, rennet, color: annatto

PHYSICAL STANDARDS:
A. Shredded low moisture part skim mozzarella shall have a mild delicate buttery to slight acid flavor.
B. Unacceptable flavors are fruity, sour, malty and metallic.

C. Slight browning and oiling without burning under normal cooking conditions.

SHELF LIFE AND STORAGE:
A. This product has a 5 months shelf life from date of manufacture.
B. Keep refrigerated at 33 to 40F.

PACKAGE: 25kg block/carton , 15KG BLOCK , 10KG BLOCK , 5 KG ,2KG , 1 KG , 0.5 KG
Shelf life: 24 months
Product Specification / Models
Grade A
Application
food, bakery, baking, etc

HARD CHEESES
Anejo enchilado cheese:
Milk: Goats Milk
This cheese is not as strongly flavored as Cotija, but can easily be shredded or grated. It is commonly used as a topping or stuffing for enchiladas, burritos, and tacos. Enchilado Anejo has a mild and slightly spicy flavor. It has a red, spicy coating with a white interior. Enchilado Anejo has a hard and dry texture. The cheese softens but does not melt under heat. 

Asiago cheese:
Milk: Cows Milk
Asiago is made in the region of Vicenza and Trento. It is a traditional, farmhouse and creamery, unpasteurized hard cheese. Originally made of ewes milk, now is made entirely of cows milk. There are two types of Asiago: first one (mistakenly taken for Pressato) is a lightly pressed cheese made from whole milk matured for 20-30 days. Another one (Asiago dAllevo) is the mature cheese made from skimmed milk. Long and slow maturation process creates fruity, slightly sharp cheese with a compact, granular interior full of small holes. Matured over 2 years, becomes intensely flavored. Can be grated and used as a condiment. 

Blue cheese :
Milk: Cows/ Goats Milk
It is a white cheese with blue veins and sometimes-crumbly interior. This cheese usually has tangy, piquant, spicy, and peppery flavor. Use is salad dressings with cream cheese for spreads. 

Cotija cheese:
Milk: Cows Milk
It is a Hispanic-style cheese, known as the Parmesan of Mexico. It was originally made with goats milk but today cows milk is preferred. This cheese is strongly flavored, firm and perfect for grating. It is used in Hispanic cooking, in a manner similar to the way Parmesan is used in Italian cooking. Cotija is commonly used to add a lively garnish to common dishes: simply sprinkle on top of refried beans, salads, chili, or lasagna. In Mexico, it is also widely used to enhance the flavor of many savory dishes by mixing directly into the casserole or recipe. In the US, it is increasingly popular on pasta.

Smoked Gouda cheese:
Milk: Cows Milk
Smoked slowly in ancient, brick ovens over smoldering hickory chip embers, this sausage shaped cheese is perfect for impromptu picnics, party platters, or midnight snacks. Sensational with beer, this hard cheese as an edible, brown rind and a creamy, yellow interior. 

Swiss cheese:
Milk: Cows Milk
Swiss has firmer texture than baby Swiss, and is known for being shiny, pale yellow with large holes. Flavor is mild, sweet, and nut-like. It is an American imitation of the Swiss Emmental. The process is specifically designed so that no rind forms on the cheese (maturing takes place in a vacuum-packed plastic wrapping) for the mass-production purposes. The taste of the cheese is very mild. It can be eaten with apples, pears, grapes, and thinly-sliced prosciutto ham and salami, fruity white wine, aged red wine, cran-raspberry juice, tomato, or vegetable juice. 

SEMI-HARD CHEESES
Brick cheese:
Milk: Cows Milk
Bricks roots lie in Wisconsin at the end of the 1800s. Its name perhaps derived from early moulding techniques, the pressing of the cheese with actual bricks. The cheese has a number of small and irregular holes and an open texture. It suggests a mixture of sweet, spicy, and nutty flavor. Brick tastes delicious with any kind of fruit, crackers, wine, beer, or apple juice. 

Cheddar cheese:
Milk: Cows Milk
Cheddar is the most widely purchased and eaten cheese in the world. Cheddar cheeses were originally made in England, however today they are manufactured in many countries all over the world. Fully cured Cheddar is a hard, natural cheese. It is shaped like a drum, 15 inches in diameter, with a natural rind bound in cloth. Normally, the color of Cheddar ranges from white to pale yellow. Some cheddars, however, have a color added, giving the cheese a yellow-orange color. Cheddar is always made from cows milk and has a slightly crumbly texture if properly cured. If the cheese is too young, the texture is smooth. Cheddar gets a sharper taste the longer it matures. It is generally matured between 9 and 24 months. The important thing in purchasing Cheddar is to consider the age of the cheese. Milk is heated to 86 degrees F and inoculated with a lactic starter culture. After an hour rennet is added. When the curd is firm, it is ground down to marble-sized bits which are heated to 100 degrees F. The whey is discarded and it is sliced into slabs. The curd is pressed overnight and stands for 4 days in a cool atmosphere. Unlike other well known cheeses, Cheddars name is not protected so it has been used and abused by many producers around the world. 

Butterkase cheese:
Milk: Cows Milk
Butterkase is a loaf or wheel-shaped cheese with golden to red, natural rind. It is a creamery, semi-soft cheese made both in Germany and Austria. As the name says, it has a buttery taste and color. It is very good with a glass of beer. This cheese ripens in one month and has fat content of 50 percent. 

Colby cheese :
Milk: Cows Milk
Traditional, creamery, semi-soft cheese made from cows milk. The sizes vary, but they are generally block-shaped and free of rind. It was named after the town in Wisconsin where it was first made. It is a washed-curd cheese, which means that the curds are thoroughly rinsed in fresh water to remove all excess whey and any stray lactose. This prevents the acidity in the curd from rising, so the cheese remains soft and springy, with a sweet and mild flavor. Colby has a higher moisture content than Cheddar and feels more elastic. It is also sweet, rather than savory. This cheese ripens in four months. It is made with a special procedure: when whey is drained off, cold water is poured on the curd until its temperature dips to 80 degrees F. Colby must be consumed shortly after purchase or it will dry out and lose flavor. 

Fontina Val dAosta cheese :
Milk: Cows Milk
Genuine Fontina comes from the Val dAosta region of Italy in the Alps near the French and Swiss borders. Fontina is dense, smooth, and slightly elastic. The straw-colored interior with its small round holes has a delicate nuttiness with a hint of mild honey. When melted, as it frequently is, the flavor is earthy with a taste of mushrooms and a fresh acidity. Fontina is the primary ingredient of Italian fonduta and is a pristine table or dessert cheese. Fontina ripens in about three months and has a fat content of 45 percent. 

Havarti cheese :
Milk: Cows Milk
Havarti is a traditional, creamy, and semi-soft cheese. It is a simple, washed-rind cheese with irregular holes throughout. There is an enriched version, with added cream, which is softer and feels more luxurious in the mouth. There is also a version with caraway seeds. Havarti is named after the farm in Denmark where Hanne Nielsen first made it. 

SOFT CHEESES
Brie cheese:
Milk: Cows Milk
Brie is the best known French cheese and has a nickname The Queen of Cheeses. In France, Brie is very different from the cheese exported to the United States. Real French Brie is unstabilized and the flavor is complex when the surface turns slightly brown. When the cheese is still pure-white, it is not matured. If the cheese is cut before the maturing process is finished, it will never develop properly. Exported Brie, however, is stabilized and never matures. Stabilized Brie has a much longer shelf life and is not susceptible to bacteriological infections. Brie, one of the great dessert cheeses, comes as either a 1 or 2 kilogram wheel and is packed in a wooden box. In order to enjoy the taste fully, Brie must be served at room temperature. 


Mozzarella cheese :
Milk: Cows Milk
The plastic, spun-curd buffalo milk cheese Mozzarella, originated from southern Italy. Pasteurized milk is curdled at 90 degrees F and the curd is cut. Extra time in the vat is allowed so that the curd can sink to the bottom so that the lactic acids can soften the curd to make it easier to knead. The curd is treated with extremely hot water (200 degrees F) and is kneaded into a shiny lump. Bits of the mass are taken off, cooled, salted, and are soon ready to be marketed. 

PACKAGE: 

WEIGHT: About 3,8kg blocks

25kg block/carton , 15KG BLOCK , 10KG BLOCK , 5 KG ,2KG , 1 KG , 0.5 KG

STORAGE: Temp. min. 0 ° C, max. + 10 ° C, magazine dark or bright.

TRANSPORTATION: The cheese should be transported in refrigerated vehicles at storage temperature.