14 kg/tin
in 2200 g packaging
we can do private label. our packaging options for kashkaval is: 30g, 50g, 250g, 500g, 1000g, 2000g and 8 kg
We produce Mediterranean and fish delicacies as well as cabbage salads and cheese delicacies. Sell stuffed tomatoes, mushrooms and fresh cheeses.
Ravioli Cheese
Ravioli Cheese
cream cheese
ravioli cheese
baby bel
we make donkey cheese ð?§? in a special traditional way which makes that very creamy and tasty and also we only make organics. all conditions are ready for export and we can supply more than 300 KG per month for now and we are happy to make more as we get the order. (as much as the buyer wants). contact for price and more information
Amstel Gold Premium Dutch Gouda NH cheese wheel 12 kg Premium Matured minimal 18 month The Amstel Gold is one of the best premium cheese among the Dutch gouda cheeses. Made of the best cows milk of the Northern part of Holland and is aged in a natural matured carefully controlled environment for at least 18 months, giving this Amstel Gold cheese a fine good taste full of flavor. Not spicy, not too strong but just right , without being to extravagant. The Amstel Gold fits perfectly with any occasion. Shelf-life: fresh on request Packaging: 12 kg Wheel in export carton box / Sliced in deep track Approx: 600 kg on a pallet Ingredients: Labeling according specification, requirements country consignee Shipping: VCA or FOB FTL / 20 - 40ft FCL and or mixed with other products from Assortment For more details or or inquiries contact us
Ritz Cracker is a delicious crackers cookies with varian 100g and 300g. Ritz also have varian sandwich cheese 27g and 118g.
Ritz Cracker is a delicious crackers cookies with varian 100g and 300g. Ritz also have varian sandwich cheese 27g and 118g.
Himalayan French Cheese was started in Nepal and makes almost 35 varieties of cheese- Yak and Cow.
Full cream milk powder 25kg, Skim milk powder 25kg, cream cheese 25kg, cheddar cheese 25kg and mozzarella cheese 25kg available in container loads x12 months supply contract. Product of origin is Australia. Highest quality confirmed. Payment terms: 50% on signing Sales and Purchase Agreement and 50% at port of despatch in Australia.
Sicilia Fredda is proud to bring you its local produce Sicilian Pecorino cheese DOP. The Pecorino Siciliano DOP is produced exclusively with whole sheep's milk, fresh and coagulated with lamb rennet. The Pecorino Siciliano DOP has a cylindrical shape with flat sides with a 10-18 cm high side. The weight of the wheels varies from 8 to 12 kg. This is the oldest cheese produced in Sicily, probably the oldest in Europe. It is an excellent meal cheese *, especially if eaten fresh or semi-seasoned, the Sicilian DOP Seasoned Pecorino is widely used as a grating cheese, to flavour first courses, but also with bread and olives, fruit and honey which they tend to attenuate the rather spicy flavour. It goes well with red wines, better if full-bodied. *Its solid non-flaky texture makes it easy to enjoy as a snack or nibble, thinly sliced or in cubes as a garnish for salads and sandwiches. SEASONED PECORINO 'STAGIONATO' The seasoning period is carried out in naturally ventilated rooms and is not less than 4 months. The crust is yellowish white in colour and has a wrinkled surface that reflects the modelling of the basket in which it was placed. The paste is hard and compact, white or straw yellow in colour with slight holes. The smell is spicy, fresh and floral; the strong and fruity taste, more markedly spicy for the more mature cheese. Available in 10-12 kg wheel size. FRESH PECORINO DOP PRIMOSALE The Primosale is the starting part of the Pecorino making process. The preparation is carried out in naturally ventilated rooms and is not less than 4 months. The crust is yellowish white in colour and has a wrinkled surface that reflects the modelling of the basket in which it was placed. Available in 10-12 kg wheel size
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.
Parmesan Cheese.
Cow milk cheese 400g
Lightly salted smoked cheese 400g
