Fresh Mozzarella Cheese

The Company is located in Campania, in Southern Italy. This is the area that provides the source for Mozzarella di Bufala Campana - a pure, fresh cheese obtained directly by processing 100% whole milk from carefully selected buffalos reared on the best farms and from livestock raised in semi-free-range conditions and fed on grass, corn, fodder, hay, bran and straw. The organization owns a factory equipped with the most up-to-date equipment. This facility extends over an area of around 2,000 sq metres with a further 8,000 sq metres used for loading and unloading, car parking, etc. The Company main product is Mozzarella di Bufala Campana DOP in various shapes and sizes: - balls from 25-500g - plaits from 125-500g. - special formats on request up to 3kg in weight. The Company also produces - fresh, homogenized and pasteurized ricotta, - butter exclusively made from buffalo’s milk. Quality in the broadest sense of the term really is the main objective of the Company: quality of the product, quality of customer service, quality of raw materials, all complemented by an unflagging dedication to customer satisfaction. With a view to reaching this objective, the Company has attained the following quality certifications: - ISO (the International Organization for Standardization), Standard ISO 9001 - The Company is subject to a very stringent HACCP (Hazard Analysis and Critical Control Points) system, thus allowing its products to be exported to countries including France, Germany and the United States, where there are extremely strict regulations on the permission to import goods. - As a member of the Consortium for the Protection of Buffalo Mozzarella of Campania with PDO (Protected Designation of Origin) status, the organization is subject to further product certification. - BRC (British Retail Consortium) - IFS (International Food Standard) - The Company also complies with the provisions as laid down by regulation CE 178/2002 concerning product traceability along the production chain. The Company wishes to get in touch with importers and wholesalers interested in high quality and certified milk products from Southern Italy. Target Countries: Russia, China, Australia.

CHEESE Fat Content (%): 45 MAX Cow's milk made 100% real Mozzarella Cheese Fresh Mozzarella Cheese Shredded 100% made from cow's milk General Specifications FINISHED PRODUCT ANALYSIS: A. Moisture 45 - 50% B. Fat on Dry Basis 30 - 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.

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.

Shredded Mozzarella Cheese/ High Quality Mozzarella Cheese | Fresh Cheese | Cheddar 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.

We are sellers of Mozzarella cheese and we are looking for serious buyers to establish good and long term business with. We sell at affordable prices Delivery Terms FOB and CIF We have available free samples for serious buyers If you are interested, get back to us asap so that we can proceed Description Fat Content (%): 45 MAX Cow's milk made 100% real Mozzarella Cheese Fresh Mozzarella Cheese Shredded 100% made from cow' We are main suppliers and exporters of Mozzarella Cheese | Fresh Cheese | Cheddar Cheese and other related products with good product quality and affordable market prices world wide. Specifications CHEESE Fat Content (%): 45 MAX Cow's milk made 100% real Mozzarella Cheese Fresh Mozzarella Cheese Shredded 100% made from cow's milk General Specifications FINISHED PRODUCT ANALYSIS: A. Moisture 45 - 50% B. Fat on Dry Basis 30 - 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.