Specification:
Cheese
Fat Content (%): 45 MAX
Cowâ??s milk made 100% real Mozzarella Cheese
Fresh Mozzarella Cheese Shredded
100% made from cowâ??s milk
General Specifications
FINISHED PRODUCT ANALYSIS:
A. Moisture 45 â?? 50%
B. Fat on Dry Basis 30 â?? 44.5%
C. Salt 1.5 up to 2%
D. pH 5.1 5.4
E. Color Creamy White
MICROBIOLOGICAL STANDARDS:
A. Coliform/gm
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.
Quality Mozzarella Cheese, Cheddar, Gouda, Edam
Quality Analysis:
For Human Consumption, Made from Whole Cowâ??s Milk, Salt, Starter Culture, Rennet &
Blego natural coloring agent.
Physical Analysis:
Cheese flavor shall be clean acid and free from bitter flavors. Flavor is to be
commensurate with age. Body and texture is to be commensurate with age. Color and
condition: As white as possible.
Chemical Analysis:
Moisture % 43% max
FDW % 45% approx
PH at 3 weeks 5.5 â?? 5.8 max
PH at 24 hours 5.5 â?? 5.8 max
Salt % 1.5% max
Color White, or very pale cream
our favorite Milky Mist Mozzarella Diced Cheese is also available in three different variants. Indiaâ??s most amazing Mozzarella Cheese in your required size.
Our Estonian company would like to offer you analogue cheese/pizza cheese.
It's a good quality product at a bargain price. We've got different types of real cheese and cheese analogue in our offer. Please let us know what you're interested in, so we can send you our detailed offer.
Sicilia Fredda is proud to offer you the Sicilian Caciotta Cheese in both traditional and smoked versions.
The fresh Caciotta is a stretched curd cheese typical of every area of Sicily but is a cheese that is also widespread throughout the South, not only in Sicily.
It is considered as one of the oldest cheese ever.
Even among a myriad of cheeses, recognizing the Caciotta is really very simple because it has a very particular shape which no other cheese has. It is in fact a pear shape with a small head on the top. This small head is there to ease the hang of the cheese whilst it rests!
Its solid non-flaky texture makes it easy to enjoy, including as a snack or nibble, thinly sliced, or in cubes as a garnish for salads and sandwiches but also paired with bread and olives, fruit and honey.
It goes well with red wines, better if full-bodied.
The crust of fresh Sicilian Caciotta has a very light straw yellow colour. Unlike many other Sicilian cheeses, the rind in this case is soft when cut. The paste inside, of a very pure white, is even softer: it literally melts in your mouth!
When tasted, the fresh Caciotta has an extremely sweet, light flavour. It brings back the taste of pure milk!
TRADITIONAL CACIOTTA
Traditional caciotta cheese ingredients: Cowâ??s milk, salt, rennet.
Available in pieces of 550-600 gr each.
SMOKED CACIOTTA
Smoked caciotta cheese ingredients:
Cowâ??s milk, salt, rennet, liquid food smoke.
Available in pieces of 550-600 gr each.
We are suppliers of all types of cheese at competitive prices. Bellow are the various types and from were they made from and for more details like specification and other details, do let us know.
Blue Mould Cheese
Fresh cheese
Hard cheese
Semi Hard Cheese
Washed Cheese
White Mould cheese
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.
Halloumi Cheese is a truly traditional Cypriot product. This exquisite semi hard Cypriot cheese is made from sheep, goat and in some cases cows milk.
More Info:
Halloumi Cheese has a prominent position in the diet of Cypriots since ancient times and its production making process passed from generation to generation. Beside its unique, truly captivating taste, Halloumi Cheese can be used in many food recipes.
About "Village Red Halloumi (Sheep's & Goat\'s)":
You can serve Halloumi Cheese either fresh or matured. When matured, Halloumi Cheese gives out an even better saltier taste. It is the perfect combination with some refreshing watermelon, with Lountza in sandwiches or grated in pasta dishes as a main course. You can pair it with Coumandaria, semi-sweet and sweet wines.
Italyâ??s most famous cheese, a symbol of the mediterranean cuisine, the mozarella. It has a texture that feels fulfilling. It is grated,stretchy and ready to use. It melts easily which is one of the reasons that it is preferred by the most.
You can have a breakfast experience with its melting on the bread while heating in the oven or mixing it with an egg and making an omelette.
