Cows' milk - Import export

A unique dutch cheese, easy to recognise due to its characteristic air-bubbles that arise during the natural maturation. Made from cow's milk and aged for at least 4 weeks. It has a smooth an yellow rind and a yellow paste with holes due to the ripening process

French cow's milk cheese, which takes its name from Brie, the region of France where it is produced. It is a product with raw, semi-fat and slightly seasoned milk, has a light color and a characteristic white-colored mold on the surface

Semi-cooked table cheese produced using cow's milk coming from a limited area. The crust is thin and elastic; to take on the black color it is treated on the surface with dyes and preservatives. The pasta is white or slightly straw-colored with a marked and irregular hole. This product has the PDO (DOP) certification

Cheese produced in two region, Friuli Venezia Giulia and Veneto with cow's milk. Distinguished as "mountain product", it has medium to high aromatic intensities depending on the seasoning period; fresh, minimum 60 days, semi-seasoned, minimum 4 months, seasoned, minimum 10 months and aged, minimum 18 months. The rind is thin, smooth and pale straw-colored, which tends to become harder and browner as the maturing period increases. The dough is compact, elastic, semi-hard and of ivory-white color which tends more and more to straw-yellow with aging. The holes are of medium-fine size, regularly distributed if fresh, while in the seasoned one there less present and smaller. This product has the PDO (DOP) certification

Gorgonzola is a cheese present all over the world and an expression of Made in Italy par excellence. It was produced for the first time in the late 9th century, near Milan, in the town of Gorgonzola, from which it takes its name. Initially it was called "stracchino verde", because it was made with the milk of the cows "stracche", that is "tired" that from the Prealpi descended to the lowland to repose. This product has the PDO (DOP) certification