- Product Details
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Quick Details
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Storage Type:
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MOZZARELLA CHEESE
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Specification:
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MOZZARELLA CHEESE
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Manufacturer:
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Factory
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Ingredients:
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99
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Content:
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0.33
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Address:
-
Company
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Instruction for use:
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Food
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Color:
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Yellow
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Fat Content (%):
-
99
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Additives:
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0.33
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Shelf Life:
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24
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Weight (kg):
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15
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Place of Origin:
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France
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Brand Name:
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MOZZARELLA CHEESE
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Model Number:
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MOZZARELLA CHEESE
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Product Name:
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Fresh Mozzarella Cheese
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TASTE:
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SWEET
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Keyword:
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Paneer Making Cheese Mould
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Quality:
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High-quality
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ALLERGENS:
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Breakdown
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Cheese Type 1:
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Pecorino Seasoned
Quick Details
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Type:
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Blue Mould Cheese
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Packaging:
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Bag, Bottle, Bulk, Vacuum Pack
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Shape:
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Drop
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Storage Type:
-
MOZZARELLA CHEESE
-
Specification:
-
MOZZARELLA CHEESE
-
Manufacturer:
-
Factory
-
Ingredients:
-
99
-
Content:
-
0.33
-
Address:
-
Company
-
Instruction for use:
-
Food
-
Color:
-
Yellow
-
Fat Content (%):
-
99
-
Additives:
-
0.33
-
Shelf Life:
-
24
-
Weight (kg):
-
15
-
Place of Origin:
-
France
-
Brand Name:
-
MOZZARELLA CHEESE
-
Model Number:
-
MOZZARELLA CHEESE
-
Product Name:
-
Fresh Mozzarella Cheese
-
TASTE:
-
SWEET
-
Keyword:
-
Paneer Making Cheese Mould
-
Quality:
-
High-quality
-
ALLERGENS:
-
Breakdown
-
Cheese Type 1:
-
Pecorino Seasoned
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.
