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Imported Cheese

Pioneers in the industry, we offer Dairy Craft Garlic Cheese Slice, Dairy Craft Smoked English Cheddar Cheese, West Frisian Smoked Herbs N Spice Cheese, Dairy Craft English Cheddar 1 Kg, West Frisian Gouda Cheese and Jalapeno Cream Cheese from India.

Dairy Craft Garlic Cheese Slice
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Product Code : cs23Dairy Craft's Cheese Slices may also be made available with natural flavours as per demand Fresh flavour and pleasnt aroma. 100% natural ingredients Nothing synthetic or non-natural added Packing : 200 g Thermoforming tray Storage : +4°C Shelf life : 3 Months from Date of Mfg. Ingredients : Cheese, Emulsifier (E331), Iodised Salt, Contains Class II Preservatives (E200) and added Flavours

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Dairy Craft Smoked English Cheddar Cheese
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Product Code : cs33Modern, Farm House, Vegetarian Hard Cheese with Special natural smoked aroma Smooth firm body, creamy taste typically matured for 3 to 6 months The flavour of cheese, although smoked, does not leave a burnt aftertaste. Packing : 200 g Vacuum packed in barrier bags. Storage : +4°C Shelf life : 3 Months from Date of Mfg. Ingredients : Pasteurised toned milk, Iodised Salt, Dairy culture, Microbial (veg.) rennet, added smoked aroma

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West Frisian Smoked Herbs N Spice Cheese
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Product Code : cs29Fine nutty taste blended with fresh spicy flavour and smoked aroma.Moderate Melting when grated (Lower than Pizza Cheese but higher than Processed Cheddar)Can be used for any dish Can be cubed, sliced or grated as per the requirement. Packing : 200 g cylinders vacuum packed in cryovac barrier bags Storage : +4°C Shelf life : 3 Months from Date of Mfg. Ingredients : Cheese, Emulsifier (E331), Iodised Salt, Contains Class II Preservatives (E200), added Smoked Aroma and added Flavours

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Dairy Craft English Cheddar 1 Kg
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Product Code : cs31Modern, Farm House, Vegetarian Hard Cheese Smooth firm body, creamy taste typically matured for 3 to 6 months The use of this cheese is limited only by your imagination - from topping your meals to serving atop apple pie. Packing : 1 kg Vacuum packed in barrier bags. Storage : +4°C Shelf life : 3 Months from Date of Mfg. Ingredients : Pasteurised toned milk, Iodised Salt, Dairy culture, Microbial (veg.) rennet

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West Frisian Gouda Cheese
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Product Code : cs25Traditional, Creamy, Hard Cheese Semi- hard, slightly granular if matured. Waxed rind/ packed in Cryovac barrier bags. Firm, smooth and supple with a scattering of small holes. Sweet & fruity flavour. The taste intensifies and become more complex on maturing. Granular texture and can be grated. Packing : 250 g (app.) vacuum packed flattened balls Storage : +4°C Shelf life : 3 Months from Date of Mfg. Ingredients : Pasteurised toned Milk, Dairy culture, Iodised Salt, Microbial (veg.) rennet

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Jalapeno Cream Cheese
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Jalapeno Cream Cheese

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Banking on our enriched industry experience, we are able to supply Jalapeno Cream Cheese.

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Garlic Cream Cheese
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Garlic Cream Cheese

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We are a top-notch organization, engaged in providing Garlic Cream Cheese.

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Parmesan Cheese
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Parmesan Cheese

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Parmesan cheese is considered to be among the top cheeses by cheese connoisseurs. It cheese has a hard, gritty texture and is fruity and nutty in taste. Made from cow's milk, Type: hard, artisan Fat content: 25.83 g/100g Calcium content: 1 184 mg/100g Texture: dense and grainy Rind: natural Color: straw.Origin : ItalyPacking : 4.5-5 kg blocks, 32-35 kg WheelsStorage : +4°CShelf life : 12 months

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Grana Padano Cheese
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Grana Padano Cheese

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Grana Padano, granted DOP on 12 June 1996, is one of the few cheeses that can possibly compete with the King of Cheeses; Parmigiano-Reggiano. Created by the Cistercian monks of Chiaravalle in the 12th century, it is still made throughout the Po River Valley in northeastern Italy. , Made from cow''s milk Type: hard, artisan Fat content: 39-41% Texture: crumbly, dense, flacky hard and grainy Rind: natural Color: pale yellowOrigin : ItalyPacking : 200 g Wedges , 4.5-5 kg blocks , 32-35 kg WheelsStorage : +4°CShelf life : 12 months

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Parmiggiano Reggiano Cheese
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Parmigiano Reggiano also known as Parmesans (in English), is the King of Parmesans, one of Italy's finest products. Cheese produced only in the provinces of Parma, Reggio Emilia, Modena, and Bologna to the west of the Reno River and Mantua to the east of the Po River is assigned the D.O.P tag. Made from cow's milk Type: hard, artisan Fat content: 25.83 g/100g Calcium content: 1 184 mg/100g Texture: grainy Rind: natural Color: strawOrigin : ItalyPacking : 200 g Wedges, 4.5-5 kg blocks, 32-35 kg WheelsStorage : +4°CShelf life : 12 months

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Smoked Scamorza  Cheese
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Smoked Scamorza Cheese

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Scamorza is an Italian, spun paste cow's milk cheese belonging to the pasta filata family. Shaped similar to a provolone in pear shape, it is available in many other forms as well. A semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella, Scamorza is made throughout Apulia and in some parts of Campania and Molise. The cheeses are hanged together in strings to ripen for about two weeks. The process of ripening the cheese has given Scamorza its name, which in southern Italy means 'beheaded'. The smoked variant, called 'Scamorzi Affumicate' is made by smoking the cheese over flaming straw for around 10 to 15 minutes., Made from cow's and sheep's milk Alternative spellings: Scamorza Affumicata Type: semi-soft, Texture: chewy, firm and stringy Rind: natural, Color: whiteOrigin : ItalyPacking : 200 g, 400 gStorage : +4°C

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Feta Cheese
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Feta Cheese

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A creamier and smoother variant of the original Greek Feta cheese, Danish Feta (also called Danish White) is made from cow's milk. Though it isn't authentic, the Danish type of feta wins heart over with its mild flavour and ability to be cubed and sliced without crumbling., Made from cow's milk, Synonyms: Danish White, Type: semi-hard, brined, Fat content: 20% Texture: creamy, crumbly and smooth, Rind: rindless Color: whiteOrigin : DenmarkPacking : 200 g, 500 g, TetrapackStorage : +4°C

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Blue Cheese
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Blue Cheese

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Blue Vein cheeses also called Blue cheese is a generic term used to describe cheese produced with cow's milk, sheep's milk, or goat's milk and ripened with cultures of the mold Penicillium. The final product is characterized by green, grey, blue or black veins or spots of mold throughout the body. These veins are created during the production stage when cheese is 'spiked' with stainless steel rods to let oxygen circulate and encourage the growth of the mold. This process also softens the texture and develops the distinctive blue flavor., Made from cow's, goat's or sheep's milk, Synonyms: Bleu cheese , Blue cheese Type: semi-soft, blue-veined, Texture: creamy Color: blueOrigin : DenmarkPacking : 3 kg Block, 100 g Wedge, 7 x 100 g Half MoonStorage : +4°C

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Cammembert Bonjour Cheese
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Marie Harel, created the original Camembert cheese from raw milk, in Normandy, France, in 1971. Today, however, a very small percentage of producers make cheese from raw milk with the same process as Marie Harel would have used. Those who produce cheese using Marie Harel's method, can legally call their cheese Camembert Normandie under the AOC guidelines. However, the production of Camembert cheese has now transcended the AOC designation., Made from cow's milk Synonyms: Camembert Le Ch???telain, Type: soft, soft-ripened Fat content: 45%, Texture: creamy, soft-ripened and supple Rind: bloomy, Color: pale yellowOrigin : FrancePacking : 125 g tinStorage : +4°C

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Brie Bonjour Cheese
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Brie Bonjour Cheese

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Brie is the best known French cheese and has a nickname "The Queen of Cheeses". Brie is a soft cheese named after the French region Brie, where it was originally created., Made from cow's milk Type: soft, soft-ripened, Fat content: 8.4 g/100g Texture: soft-ripened, Rind: bloomy, Color: whiteOrigin : FrancePacking : 125 g tinStorage : +4°C

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Gouda Cheese
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Gouda Cheese

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Gouda, or "How-da" as the locals say, is a Dutch cheese named after the city of Gouda in the Netherlands. If truth be told, it is one of the most popular cheeses in the world, accounting for 50 to 60 percent of the world's cheese consumption., Made from cow's, goat's or sheep's milk Synonyms: Boerenkass Gouda, Graskaas Gouda, Jong Gouda Type: semi-hard, artisan, brined, processed Fat content (in dry matter): 76% Fat content: 31 g/100g, Calcium content: 958 mg/100g Texture: crumbly, dense and springy, Rind: waxed Color: yellow.Packing: 4.5 kg approx, 250 g approx. wedgesStorage: +4°C

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Smoked Cheese
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Smoked Cheese

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Smoked cheese is any cheese that has been specially treated by smoke-curing. It typically has a yellowish-brown outer "skin," which is a result of this curing process. Smoked processed cheese has a mild, smoky taste. Flavour: Smoky, Mild Fat in dry matter 45%Packing: 2.3 kg approx., 200 g approxStorage: +4°C

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Smoked Flavoured Cheese
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Smoked Flavoured Cheese

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Smoked processed cheese has a mild, smoky taste with a spicy bite., Flavour: Smoky, Spicy Fat in dry matter 45% Packing: 200 g approx Storage: +4°C

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Edam Cheese
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Edam Cheese

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Edam is a semi-hard cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holland. Edam is traditionally sold in spheres with a pale yellow interior and a coat of red paraffin wax. Made from primarily Cow & Goat milk, Synonym: Edammer Pasteurised Yes, Texture Semi-hard, Fat content 11g/100gOrigin: NetherlandPacking: 1.9 kg Ball, 200 g CutsStorage: +4°C

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White Cheddar Cheese
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White Cheddar Cheese

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Cheddar cheese, the most widely purchased and eaten cheese in the world is always made from cow's milk. It is a hard and natural cheese that has a slightly crumbly texture if properly cured and if it is too young, the texture is smooth. It gets a sharper taste as it matures, over a period of time between 9 to 24 months. Made from cow's milk, Type: hard, artisan, processed Fat content: 9 g/100g,Texture: crumbly, Color: pale yellowPacking: 5 kg chunk, 200 g blockStorage: +4°C

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Coloured Cheddar Cheese
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Coloured Cheddar Cheese

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Cheddar cheese, the most widely purchased and eaten cheese in the world is always made from cow's milk. It is a hard and natural cheese that has a slightly crumbly texture if properly cured and if it is too young, the texture is smooth. It gets a sharper taste as it matures, over a period of time between 9 to 24 months. Made from cow's milk, Type: hard, artisan, processed Fat content: 9 g/100g, Texture: crumbly, Color: yellow-orangePacking: 5 kg chunk, 200 g block.Storage: +4°C

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Greek Feta Cheese
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Greek Feta Cheese

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Feta is undoubtedly one of the most famous Greek cheeses. In fact, Feta occupies 70% stake in Greek cheese consumption. The cheese is protected by EU legislations and only those cheeses manufactured in Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese and Lesvos can be called ???feta???. Similar cheeses produced elsewhere in the eastern Mediterranean and around the Black Sea, outside the EU, are often called 'white cheese'. Made from goat's and sheep's milk, Type: soft, brined Fat content (in dry matter): 16%, Fat content: 21 g/100g Calcium content: 493 mg/100g, Texture: creamy, crumbly, grainy and open, Color: whiteOrigin: GreecePacking: 200 gStorage: +4°C

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