Cheese Wax

We also process cappings on a commercial scale. We buy and sell quantities of wax throughout the year. Wax blocks vary from 1 lb to 31 lb blocks. Pressure filtered and mesh filtered wax available in various grades and colors.

Packaging Detail: containers Delivery Detail: 15 days Specifications Inspection is done by SGS and ministry of health and external trade before shipment, so that client will receive certificate of origin and analysis confirming the quality and quantity...

Packaging Detail: containers Delivery Detail: 15 days Specifications Inspection is done by SGS and ministry of health and external trade before shipment, so that client will receive certificate of origin and analysis confirming the quality and quantity...

Located in the quiet town of Hallam, Pennsylvania, York Valley Cheese Company products ensure small-town excellence that has been passed down through four generations of cheese curing experts.

Located in the quiet town of Hallam, Pennsylvania, York Valley Cheese Company products ensure small-town excellence that has been passed down through four generations of cheese curing experts.

Exporting to the world. We are candelilla wax producers, importing from North Mexico.

(from Cheese Merchants of America) This sheep's milk cheese is chosen from the finest pecorino cheese plants in Italy. In addition, we also source the finest quality cow's milk Romano cheese from Wisconsin.

Parmesan is used for a wide range of cooking applications, especially as a salad, pizza and pasta topper. Our parmesan cheese is aged a minimum of 10 months to ensure its sweet and nutty flavor.

Cotija is used as an accent cheese due to its abundant flavor. Cacique Cotija is our most flavorful artisan cheese. Cotija can be used in the place of parmesan or other robust savory aged cheeses.

(from Cheese Merchants of America) Imported parmesan, pecorino romano and asiago cheeses are grated together for one amazing package. These three cheeses are sourced from the finest cheese makers across the globe and aged to perfection to provide superb...

The cheese of kings. We hand-selected two small cheese-makers in the Apennine hills of Emilia-Romagna to export their premium product exclusively to FreshDirect. The true Parmigiano.

Parmesan is used for a wide range of cooking applications, especially as a salad, pizza and pasta topper. Our parmesan cheese is aged a minimum of 10 months to ensure its sweet and nutty flavor.

It is not particular about pH and will also grow in sandy, clay and limestone soils.It prefers shady sites but can thrive in full sun. They are followed by small, marble size red fruit, commonly eaten by wildlife.

What Monterey Jack is supposed to be like. Handmade by the Vella family of Sonoma, California, for more than 70 years. Second, it's hard and sharp and chewy and dense, somewhere between Cheddar and Parmigiano.

Firm enough to grate over pasta or toasted bread. Firm Dutch cow's-milk cheese with the sweet, nutty, caramelized flavor of aged Gouda and the fudgy, crystalline texture of Parmigiano.

Like all Manchegos, this is a classic companion for quince paste and bold, rich red wines. Our special reserve Manchego from the plains of La Mancha (where Don Quixote lived), in the south of Spain.

This Italian cow's milk cheese becomes just firm enough to finely grate over pasta, but we think it's also wonderful 'grated' into large curls (a vegetable peeler works best) and layered over green salads.

This Italian twelve-month-aged Asiago is hard and a little chewy, somewhere between Parmesan and aged Cheddar. The noble ancestor of our own domestic Asiago. Made from skim milk. Suprisingly mild for its age, with a deep nutty flavor and fruity aroma.

Created from cow's milk gathered in two milkings, this cheese has an intense, full-bodied flavor that intensifies with age to make it an excellent grating cheese. Named after the river Piave (sourced at Mount Peralba in Val Visdende in the northernmost...

(from Philadelphia) Philadelphia Whipped Cream Cheese spread has a light, airy texture that is easy to spread.

A smooth, creamy source of protein that goes great with fruit or crackers. As easy on your taste buds as it is on your stomach.

Gorgonzola is undoubtedly one of the finest and most famous cheeses in the world. A creamy, succulent, sharp, and biting blue cheese. Try sprinkling into salads and creamy dressings, or use it to make terrific spicy cheeseburgers.

Fantastic for grating or melting, manchego makes an ideal companion to(quince paste), and it loves a fruity, smoky glass of rioja. A sheep's-milk classic from the plains of La Mancha, Spain, Manchego is a Denominacion de Origen-protected cheese that's...

Their farm is located in a small Hudson Valley village, just two hours outside of New York City. (from Coach Farm) Enjoy Coach Farm's classic fresh goat cheese where ever you are with our new extended life packaging.

(from Vermont Creamery) An American line of French-style ripened goat cheeses wouldn't be complete without a small Bijou-like Crottin. Dried, and ripened for one week, Bijou evolves with time, gaining a sharpness and complexity after thirty days.

Pair with juicy Gamay wines, such as Chateau de la Chaize Brouilly. Creamy and intensely flavored, Valdeon has the same richness of the best blues — though milder than Cabrales and less salty than Stilton.

Same size, same shape, same texture, same region, made in exactly the same way but for one critical difference: a generous helping of cow's and goat's milk. Superb with Jamon Serrano ham and quince paste.