Cheese ripening - Import export

Gouda is a Dutch yellow cheese made from cow’s milk. It is a ripened (semi) hard type cheese. The product is available as a block or cube wrapped in foil with yellow or red color. Gouda is characterized by a mild-taste that grows stronger with the length of the maturing process. The taste is mild, gentle, and aromatic with a delicate aftertaste of pasteurization that may be slightly sour or spicy. It has a firm, smooth texture and consistency. We can also offer Gouda with low salt content which ensures a more savory taste. The shelf life of Gouda 45-48% is about 3-12 months. The product should be stored at a temperature between 2°C and 10°C. Foodcom supplies its Business Partners with Gouda 45-48% in 3 kg blocks or 15 kg euroblocks.

The AVB is a special top film characterised by its excellent flatness, high degree of transparency, outstanding puncture resistance and seal strength in the hot tack state. The AVB can be processed both as top film and bottom film on flow pack machines and is also suitable for pasteurisation, due to its high level of temperature tolerance. It has a wide range of application. In addition to vacuum or MAP packaging in the food or non-food sector, they are also used as tray top films with antifogging properties. They also serve as ripening packs for cheese maturation as well as for cooking processes and microwave heating. Features of AVB: High quality Medium and high barrier against oxygen and water vapour Highly transparent Excellent sealing properties Hot Tack Increased puncture resistance AVB-FAMILY STRUCTURE STANDARD THICKNESSES AVB 9 – 18 Layer PA/PE Blown film 50 - 180my AVBE 9 - 18 Layer PA/PE Blown film with EVOH High barrier 50 - 220my AVBEF 9 Layer PA/PE Blown film

Rijvac quadri: Comté cheeses ripened for a period going from 8 to 10 months. Red Rivjac: Extra selection Comté : this cheese was especially chosen to meet the specific demands of the customer, its ripening takes 6 to 8 months. Green Rivjac: Comté Extra, with at least 4 months of ripening

The "vache bleue" (blue cow), red or red and green labels "Traditional" ripening means that these Comté cheeses have been ripened according to the traditional Comté method, the one used when our firm was founded nearly 140 years ago. Comté cheeses are ripened in order to favor an optimum fermentation. Each cheese wheel will go through at least three cellars, each...