Cheese imported Thailand best European cheese

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Best cheese imported Thailand

Our quality cheese imported are mainly from Europe

VITA FRESH offers a wide range of top quality cheese from many places around the world with the majority from Europe. As you may know, cheese makers originated in either Europe, Central Asia, and the Middle East.

However, the practice had widely spread within Europe prior to Roman times. This is why we emphasizes on importing a variety of European cheeses with the highest quality and moderate prices.

 

 

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Cheese imported

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Blue stilton cheese
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Blue stilton cheese Image

Origin: England
Packing size: 1.4 KG

Type: Blue cheese
Source: Cow’s milk
Shelf life: 7 – 8 weeks

Cambozola cheese
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Cambozola cheese Image

Product name: Cambozola cheese
Origin: Germany
Packing size: 2.2 KG / Piece
Shelf life:
Source: Cow’s milk

Texture: Soft

Type: Blue cheese

Recipe: cambozola cheese with mushroom, leek pasta bake, cambozola creamy sauce with grilled pink pepper corn steak

We import cambozola cheese direct from Germany where is origin of cambozola cheese. tasty blue cheese. think best cambozola think vitafresh

Roquefort Cheese
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Roquefort Cheese Image

Product name: Roquefort Cheese

Origin: France

Packing size: 1.3KG

Source: Sheep’s milk

Shelf life: 90 days

Texture: Soft

Type: Blue cheese

Recipe: Roquefort Cheese sauce with chicken and salad, Roquefort Cheese honey ice cream, Roquefort omelet .. Yummy Yummy

beaufort cheese ( AOC )
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beaufort cheese ( AOC ) Image

Beaufort cheese ( AOC )

Origin: France
Packing size: 3.5 KG / Piece
Shelf life: 5 month
Source: Cow’s milk
Type: Hard cheese

beaufort cheese ( AOC )
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beaufort cheese ( AOC ) Image

Beaufort cheese ( AOC )

Origin: France
Packing size: 3.5 KG / Piece
Shelf life: 5 month
Source: Cow’s milk
Type: Hard cheese

Boursin pepper cheese
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Boursin pepper cheese Image

Boursin pepper cheese

Origin: France
Packing size: 150 grams X 12 / carton
Source: Cow’s milk
Type: Fresh cheese

We import boursin pepper cheese direct from France.
Their texture are soft and fresh

Brie cheese
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Brie cheese Image

Brie cheese / Brie le roitelet cheese

Origin: France
Packing size: 3 kg / piece
Shelf life: app. 35 days
Source: Cow’s milk
Type: Soft white cheese

We import brie le roitelet cheese direct from France.
Their texture are softer than mobier

Camembert cheese
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Camembert cheese Image

Camembert cheese

Origin: France
Packing size: 250 grams
Source: Cow’s milk
Type: Soft white cheese

We import camembert cheese direct from France.
Their texture are soft

Cherve goat cheese block
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Cherve goat cheese block Image

Cherve goat cheese block

Origin: France
Packing size: 1 KG
Source: Goat’s milk
Type: Fresh cheese

We import cherve goat cheese block direct from France.
Their texture are soft and fresh, its taste is slightly sour

Mobier cheese ( AOC )
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Mobier cheese ( AOC ) Image

Mobier cheese ( AOC )

Origin: France
Packing size: 6 kg / piece
Shelf life: 2 – 3 months
Source: Cow’s milk

We import mobier cheese direct from France.
our Morbier cheese is the one of AOC cheeses Their texture are semi soft
and have a thin black layer separating it horizontally in the middle.

Port salut cheese
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Port salut cheese Image

Port salut cheese

Origin: France
Packing size: 2 kg / piece
Source: Cow’s milk
Type: semi soft cheese

We import port salut cheese direct from France.
Their texture are semi soft and have unique orange colour outside.

Reblonchon cheese
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Reblonchon cheese Image

Reblonchon cheese ( AOC )
Origin: France
Packing size: 500 grams / piece
Shelf life: app. 20 days
Source: Cow’s milk

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Blue stilton cheese Image
Blue stilton cheese
Origin: England Packing size: 1.4 KG Type: Blue cheese Source: Cow’s milk Shelf life: 7 – 8 weeks
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Cambozola cheese Image
Cambozola cheese
Product name: Cambozola cheese Origin: Germany Packing size: 2.2 KG / Piece Shelf life: Source: Cow’s milk Texture: Soft Type: Blue cheese Recipe: cambozola cheese with mushroom, leek pasta... Read More
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Roquefort Cheese Image
Roquefort Cheese
Product name: Roquefort Cheese Origin: France Packing size: 1.3KG Source: Sheep’s milk Shelf life: 90 days Texture: Soft Type: Blue cheese Recipe: Roquefort Cheese sauce with chicken a... Read More
Sale
beaufort cheese ( AOC ) Image
beaufort cheese ( AOC )
Beaufort cheese ( AOC ) Origin: France Packing size: 3.5 KG / Piece Shelf life: 5 month Source: Cow’s milk Type: Hard cheese
Sale
beaufort cheese ( AOC ) Image
beaufort cheese ( AOC )
Beaufort cheese ( AOC ) Origin: France Packing size: 3.5 KG / Piece Shelf life: 5 month Source: Cow’s milk Type: Hard cheese
Sale
Boursin pepper cheese Image
Boursin pepper cheese
Boursin pepper cheese Origin: France Packing size: 150 grams X 12 / carton Source: Cow’s milk Type: Fresh cheese We import boursin pepper cheese direct from France. Their texture are soft and ... Read More
Sale
Brie cheese Image
Brie cheese
Brie cheese / Brie le roitelet cheese Origin: France Packing size: 3 kg / piece Shelf life: app. 35 days Source: Cow’s milk Type: Soft white cheese We import brie le roitelet cheese direct from... Read More
Sale
Camembert cheese Image
Camembert cheese
Camembert cheese Origin: France Packing size: 250 grams Source: Cow’s milk Type: Soft white cheese We import camembert cheese direct from France. Their texture are soft
Sale
Cherve goat cheese block Image
Cherve goat cheese block
Cherve goat cheese block Origin: France Packing size: 1 KG Source: Goat’s milk Type: Fresh cheese We import cherve goat cheese block direct from France. Their texture are soft and fresh, its t... Read More
Sale
Mobier cheese ( AOC ) Image
Mobier cheese ( AOC )
Mobier cheese ( AOC ) Origin: France Packing size: 6 kg / piece Shelf life: 2 – 3 months Source: Cow’s milk We import mobier cheese direct from France. our Morbier cheese is the one of AO... Read More
Sale
Port salut cheese Image
Port salut cheese
Port salut cheese Origin: France Packing size: 2 kg / piece Source: Cow’s milk Type: semi soft cheese We import port salut cheese direct from France. Their texture are semi soft and have uniqu... Read More
Sale
Reblonchon cheese Image
Reblonchon cheese
Reblonchon cheese ( AOC ) Origin: France Packing size: 500 grams / piece Shelf life: app. 20 days Source: Cow’s milk

 

 

About Our Cheese Imported

 

SOFT CHEESE IMPORTED FROM EUROPE

The floppy curd is ladled gently into moulds and left to drain in perforated moulds in an atmosphere of high humidity so that the curd does not lose too much whey. After a few hours, the cheeses are turned out of their moulds and left to mature for a few weeks. Their high moisture content, couples with the high humidity, attracts and encourages the growth of the classic white penicillium mould seen on Bries and Camemberts around the world.

The penicillium mould help to break down the  curd and contribute to the flavor and texture of the cheese. The result is a creamy, smooth, voluptuous interior that when perfect looks as though it is almost ready to run.

 

 

SEMI SOFT CHEESE IMPORTED

To obtain a firmer cheese, the curd is cut up to release some of the whey before the curd is placed in moulds. It is then often lightly pressed to speed up the draining. After a days or so, the cheese is turned out of its mould and washed in brine. This seals the rind before the cheese is placed in cellars or ripening rooms, where other moulds are encouraged to grow. To eliminate the formation of the rind, the cheeses may be sealed in plastic; otherwise the moulds that form are frequently brushed off, gradually building up a leathery rind that may be fine and barely perceptible from the interior, thin orange brown like the rind on raclette or thick grey-brown and leathery like the rind on Tome de Savoie.

Exception: Some semi-soft cheeses are only very lightly pressed and can be eaten within a few days or the cheese may be encouraged to grow a softly be corrupted by the more virulent moulds common to this type of cheese.

 

 

WASHED-RIND CHEESE IMPORTED

The curd, which may or may not be cut depending on how soft the final cheese should be, is scooped into moulds and left to drain. The high moisture of the curd and the humidity of maturing rooms attracts a bitter – tasting, grey, hairy mould called “cat fur “. To discourage this, the newly formed cheese is rubbed with or dunked in baths of salty water, wine or a similar alcoholic liquid. This produces a rather robust cheese and encourage the development of orange, sticky bacteria that help to break down the curd from the outside, gradually becoming an integral part of the interior, rather than just a skin.

 

 

HARD CHEESE IMPORTED THAILAND

To make a hard cheese the curd must be cut more finely – from small cubes to rice size pieces – the smaller the pieces, the more whey will be lost from the curd. The curds are then gently heated in a vat to force out more moisture before the whey is drained off. Salt is then added to the curds, which now resemble rubbery, lumpy, cottage cheese. They may be cut again (the process differs for various types of hard cheeses) before being placed in large perforated moulds that are frequently engraved with a unique symbol, logo, pattern or name to identify the finished cheese or its maker.

 

 

 

FRESH CHEESE IMPORTED

The milk is warmed, the starter culture is added and the acidity starts to increase. For some cheeses, like fromage frais, the starter is sufficient. These are called Lactic Cheese. Most cheese, however, require the addition of rennet. This is stirred into the milk, then left for a few hours until it coagulates and resembles a very floppy milk jelly freshcheese. The amount of moisture remaining with the whey will determine how soft or hard the final cheese will be.

Fresh cheeses are high in moisture. The young curd is carefully placed in sacks or small perforate containers and drained slowly without pressure for a few hours so that the curd retains much of the whey. Once sufficient whey has been drained off, the curds are either mixed or sprinkled with salt. They are now ready to be eaten. Some fresh cheeses are allowed to mature and grow either a white or bluish grey mould, which places them in a different category.

 

 

 

BLUE CHEESE IMPORTED FROM EUROPE

blue chhes

Blue cheese are neither pressed nor cooked. Most frequently the curd is crumbled, eliminating much of the whey, then scooped into stainless steel cylindrical moulds, each with a wooden disk on the top. The curd remains in the moulds for 1-2 weeks and is turned frequently to let the weight of the curds press out more of the whey. Once the cheese can stand up on their own, they are removed from the moulds, rubbed with salt, then returned to the cellars.

 

 

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