Mature sheep's cheese - Import export

Ingredients Milk With Pasteurized, Volterra Salt, Rennet, Lactic Ferments Milk Origin Maremma SheepÕs Milk

D´Origem cheese, also aged in wooden shelves for 1 month has a semi-hard texture and distinct flavor.

In a higher segment, Senras Cheese Premium develops during a 6 month cure in wooden shelfs a soft texture and a pronounced, sharp flavor.

The SANAIR® range (registered trademark) is made up of products manufactured in copolymer polypropylene and dedicated to the maturing of your cheeses. Easy to use by all, the size is adapted to the European standard format allowing the optimisation of your surfaces in cellars and during transport.

Servi Doryl offers two ranges of moulds that can be used individually or assembled into block-moulds : with or without bottom. If necessary, extensions can be proposed with the moulds.

Servi Doryl offers two ranges of moulds that can be used individually or assembled into block-moulds : with or without a base. If necessary, extensions can be fitted to the moulds.

The excellence of ricotta, sheep and goat cheeses, handmade by using milk coming from Sicilian livestock only, and according to the ancient regional traditions.

Invented and developed to replace straw mats, the Servi Doryl range of mats is the widest on the market. The mats can be adapted to the dimensions of your moulding trays and are suitable for mechanised lines.

Servi Doryl offers more than 40 different combinations of patterns and perforations. We provide customised solutions for every type of cheese. The moulds and lids are designed and manufactured to order.

Made of stainless steel, the bases, equipped with replaceable plastic feet, hold the ageing, brining and drying racks and are easy to handle on our trolleys. Designed in a wide range of colours, the plastic feet are available individually to prevent damage of the floor when handling the rack base.

he microperforated and patterned moulds are made of copolymer polypropylene. They can be injected, thermoformed or boiler made depending on the nature of the project to be studied. They can be used for acidification and brining. Servi Doryl also offers more specific technologies such as acidification plates and belts.

Servi Doryl designs and manufactures the widest range of vats on the market. They can be adapted to any type of product and to automated or manual cutting and stirring tools. The coagulation vats are also suitable for all your mechanisations Range : - Micro-vats/round vats, oval vats, or shapes adapted to the mould : from 0.5 to 5 litres - ½ spherical : 125 litres - Flat bottom : from 11 to 250 litres - Elliptical : from 80 to 600 litres - Cylindrical : from 80 to 670 litres - Other sizes and shapes on request

The plates are designed to be fixed to the maturing racks, but also to other supports such as our Sanair range. The information is written with a dry-erase marker.

The bottom system and the perforation ensure both safe moulding and draining with the possibility of stacking mould on mould. The moulds can be used individually or assembled into blocks-moulds.

During 1 month in wooden shelfs, Senras Cheese acquires a soft, moist and flavorful texture. Senras Cheese is the outcome of 2 generations know-how.

Flavor: Subtle Aroma: Sweetness of milk Color: White Consistency: Soft Rind Treatment: Plastic dispersions with preservatives: E235 (pimaricin)

Pasteurized sheep's cheese cured with spicy palm mojo. Flavor: Intense Aroma: Characteristic to sheep cheese with the aroma of spicy palm mojo. Color : Pale yellow with black veins of mojo picón paste. Consistency: Hard

Pasteurized sheep milk, black truffle paté (Champignon Mushrooms (Agaricus Bisporus), (Boletus Edulis and relative group), sunflower oil, black truffle (Tuber Aestivum Vitt), salt, pepper, sugar, bouilion granules ( sea salt, yeast extract, brown sugar, spice extract, caramelized sugar, maltodextrin, palm fat, turmeric ) dextrose, potato starch, yeast extract, spices (onion, mace, garlic and curcuma, tomato powder ) black truffle, flavor enhancer, Acidity regulator( citric acid), antioxidant ( ascorbic acid).), salt, calcium chloride, rennet, lactic ferment, Preservatives: lysozyme (derived from egg), Natamycin on the rind. Flavor: Intense Aroma: Characteristic to sheep cheese with the aroma of the truffle. Color: Pale yellow with black veins of truffle paste. Consistency: Hard Remove the cheese rind before the consumption.

Flavor; Hard, with a rosemary's hint Aroma: Rosemary Color: Ivory Consistency: Semihard Rind Treatment: Plastic dispersions with E235 (natamycin), coated with lard and dried rosemary leaves.

Pasteurized sheep's milk P.D.O cheese 10-12 months aged Flavor: Hard, slightly spicy Aroma: Typically of aged sheep cheese Color : Golden Consistency: Firm

Pasteurized sheep's milk P.D.O manchego cheese 2-3 months aged Flavor:Soft Aroma: Typically of sheep cheese Color : Ivory Consistency: Firm

Flavour: Intense Aroma: Characteristic of a sheep cheese with black olive aroma Color: Pale yellow with dark veining coming from the black olive cream Consistency: Hard

Flavour: Intense Aroma: Characteristic of a sheep cheese with boletus aroma Color: Pale yellow with ochre veining coming from the boletus cream Consistency: Hard

Flavour: Intense Aroma: Characteristic of a sheep cheese with black garlic aroma Color: Pale yellow with black garlic veining Consistency: Hard