Edam 30% is a semi-hard cheese that originates in the Netherlands. It is produced from partially skimmed pasteurized cow’s milk and its manufacture includes heating, whey separation, and curd formulation. Similar to other semi-hard cheeses, Edam also undergoes the process of salt-brining. [...]
Tilsit is a semi-hard Swiss-Dutch rennet cheese made from raw or pasteurized cow’s milk. The production process includes warming the milk, adding rennet and color, cutting the formed curd, draining the whey, molding and salting the curd. Tilsit should age for at least 2 months. [...]
Mozzarella is a fresh, rennet traditionally southern Italian cheese made from pasteurized cow’s milk. The production of mozzarella initiates with the pasteurization of milk and adding starter cultures in order to produce the casein coagulum. Later, the whey is separated and drained. The obtained curd is formed, milled, treated with hot water, and eventually brined. [...]
Gouda 45% is a Dutch yellow cheese made from cow’s milk. It is a ripened (semi) hard type cheese. The process of Gouda cheese manufacture involves coagulation with rennet, whey and lactose removal, cooking, brining, and molding. The ripening process takes between 4 weeks to over a year depending on the expected final product. [...]
Cagliata 48% is a semi-hard cheese produced from cow’s milk. The production of Cagliata 48% is based on the coagulation of pasteurized milk with microbial rennet. The coagulated cheese curds are dried and formed into blocks, which are then dipped in the brine solution. [...]
Cheddar cheese is considered a somewhat hard, matured natural cheese.Cheddar is manufactured from fresh cow’s milk by coagulating it with rennet in order to separate the curds and whey. Later, the cheese curd is salted and milled before being molded and left to ripen. The aging process takes between 6 to 24 months. [...]
Edam 40% is a semi-hard cheese that originates in the Netherlands. It is produced from partially skimmed pasteurized cow’s milk and its manufacture includes heating, whey separation, and curd formulation. Similar to other semi-hard cheeses, Edam also undergoes the process of salt-brining. [...]
Cheese Analogue is a cheese product made by partially or fully replacing milk fat with vegetable fat. In the case of whole milk fat being replaced, the product is also called “vegan cheese”. [...]
Cagliata is a semi-hard cheese produced from cow’s milk. The production is based on the coagulation of pasteurized milk with microbial rennet. The coagulated cheese curds are dried and formed into blocks, which are then dipped in the brine solution. The cheese is formulated in a rectangular block with holes that are evenly distributed. [...]
Maasdam 45% is made from pasteurized cow’s milk. It is a Swiss-style Dutch rennet cheese characterized by a faster maturation process than other Dutch cheeses. Maasdam usually matures for over at least 4 weeks. [...]
Ul. Komedy 2/3, 02-517 Warszawa