Cheese importers

In www.agrelma.com, the most important European cheese can be found in other to meet the needs of cheese importers, distributors and wholesalers. Among the most requested Italian cheese, we have the Parmigiano Reggiano, Gran Padano, Provolone, Taleggio, Pecorino and all its varieties (Romano, Toscano, Sardo, Siciliano, etc…) the Quartirolo, Caciocavallo, Mozzarella, Mozzarella di Bufala, Gorgonzola, Asiago, Robiola, Mascarpone, Valtellina, Toma Piemontese, Latteria, Montasio, Caciotta, the Caprini, Fontina, Fiore Sardo, Ricotta, Ricotta Salata, Ricotta affumicata, the Scamorza, the Stracchino, Toscanello, Fior di Latte, Crescenza, Burrata, cheese to be spread, different cheese with aromas, cheese with nuts, cheese with herbs, cheese with Truffle, cheese with chili pepper etc… Spanish cheese, French cheese, Greek cheese, Netherlands cheese and Danish cheese are also very successful at www.agrelma.com Among the most requested Spanish cheese, we have the Cabrales, the Idiazabal, the Mahon, the Queso Manchego, the Queso Zamorano, the Roncal, the Castellano, the Tetilla, the Afuega’l Pitu, the Queso di Murcia, the Picòn Bejes – Treviso, the Queso Majoreno, the Tronchòn, the Torta del Cesar, Queso di Cantabria, etc… The most requested Greek cheese are the Feta, the Kalthaki, the Graviera Naxos, the Manovri, the Pichtogalo, the Kopanisti, the Anevato, San Michali, the Manouri, the Kasseri, the Kefalotyri, the sfela, the Katiki Domokos, etc… There are hundreds of French cheese from which: the Bleu de Gex, the Chabichou du Poitou, the Chabris, the Comté, the Lagiole, the Munster, the Neufchatel, the Tommé de Pyrénes, the Rochefort, Chevrotin, the Brie, the Camembert, etc… Among the most requested Portuguese cheese, we have the Queijo de Saò Jorge, the Queijo Serra de Estrela, the Evora, the Queijo de Beira Baixa, the Rabacal, the Serpa, The Terrincho, the Alcobaca, the Cabreiro, etc… Cheese are classified in different types, we have Fresh cheese, Hard cheese and Soft cheese. The conservation period differs according to the cheese. Cheese can be produced from cow milk, cow bufalo milk, sheep milk, goat milk. Very few are the cheese that don’t contain rennet and among them, we have fresh cheese like Ricotta, Mascarpone, Robiola and cheese to be spread. To produce cheese, we ought to coagulate milk and put it in 35° C temperature in which is added the rennet, a liquid that derives from the calf stomach or from that of the lamb. At this point, the curd from which the milky serum is separated is obtained. The cheese is the shattered and cooked and put into cheese moulds where they are dripped compressed and salted. Cheese is used with many plates and can be eaten as dressing for pasta, or to garnish a second plate or also alone.