Export companies of dairy products from Europe
MAMMEN CHEECE A/S export company of of dairy product from Denmark
Mammen Cheese A/S is the commercial export company for the cheese produced by Mammen Dairies A/S. Mammen Dairies has 3 dairy plants located in Denmark. The dairies produce Blue Cheese, Havarti, Danbo, Samsoe, White/Salad Cheese and Combi White Cheese (vegetable fat based Salad Cheese). Mammen Dairy, and it’s family owners, have been producing cheese with proud traditions since 1911. Today Mammen Dairy is the largest privately owned dairy in Denmark.
Besides marketing products from our own production, we also market a lot of other cheese specialties from other danish and european dairies. Through our extensive network we co-operate with dairy plants all across EU. That makes us capable of providing a full service solution for European Cheese specialties, by consolidating all your cheese needs. Whether you require cheese from Denmark, Germany, the Netherlands, Austria, Italy, Spain, UK etc. you only need to make one stop for all your cheese purchases.
As far as products manufactured outside the European Union are concerned, we are also capable of offering products produced in North America, South America or Oceania. Mozzarella, Cheddar and Cream Cheese are among the most popular cheeses produced in the United States for example.
At Mammen Cheese we pride ourselves on delivering the highest quality cheese, at the most competitive costs, by utilizing the most efficient supply chain. Since 1911 we have expanded our knowledge and background in the dairy business, with extensive knowledge about products, markets, legislations, trends etc.
We manage the entire commercial transaction from production, sales, financing, logistics and export documentation.
In recent years, Mammen Cheese has expanded multiple times, and now appears as a modern and efficient dairy plant, with a high international standard.
At Mammen Cheese we produce the famous Mammen Gold Danbo cheese, along with a number of other yellow cheeses of exceptional quality, such as Samsø and Havarti. This level of quality is achieved through using a combination of tried and tested techniques, along with the most innovative production methods.
The Mammen Gold Danbo cheese, which is Denmark’s most sold cheese, has been given the BGB-certificate.
At Mammen Cheese we also have a large packaging facility, where we prepare and pack cheese for various retail stores. The sizes range from sliced cheese in 150 grams packaging to blocks of cheese from 300 grams up to 2 kgs, or even up to 14 kgs.
The dairy manufacturers and sells a number of quality products within the range of white cheese types – previously known under the name Feta cheese, today classified as salad cheese or white soft cheese in brine.
The production of this type of cheese can be traced back to 1949. During the first years as traditionally produced feta cheese and later on as ultra filtrated cheese. A considerable part of the production consists of a special blended product in which milk fat is replaced by vegetable oil. The products are sold in most parts of the world with own sales units as well as wholesale dealers.
The product range is especially orientated towards the Middle East and in Europe as well as other populations with a tradition for the consumption of white cheese.
The dairy focuses strictly on products of a very high standard, which is also emphasized by the winning of gold medals at the world championship in Wisconsin, USA in 2006 and 2008. In 2010 the dairy was awarded with silver and bronze medals at the same contest.
The Dairy’s own brands are called Danish Farm and Ardena – furthermore the dairy is specialized in the production of private labels. The products are sold and distributed under the labels Danish Farm, Gurbet and Ardena.
Danablu and white cheese in salt brine are produced at the dairy plant in Droesbro. The dairy plant can pride itself with being a BGB-dairy, which is a recognition of the tradition and hard work that goes into the production of Danablu cheese. BGB is a European quality designation.
The Danablu cheese is sold in Denmark and around the world under the brands Mammen, Blue Heaven, Europe’s Finest and Favrskov.
The production operator at Droesbro is Steen Poulsen.
Products
Natural yellow cheese/hard cheese is produced with several different techniques, this provides the different taste, texture and wide differentation within this category for every single cheese type. The products are often processed & refined for different usage, such as shredding or slicing.
Cheese within this category: Cheddar, or hard pressed and matured Italian Grana Padano to the softer and younger Esrom or Edam and many, many more.
Different shapes and appearances:
- Blocks 5-90kg
- Loafs 2-4kg
- Wheels 4-90kg
- Cuttings 500g-3kg
- Portions 10g-500g
- Slices 100g-2kg
- Shredded 100g-5kg
- Dices 100g-2kg
- Shavings 50g-2kg
WHITE & COMBI WHITE
This category of products is produced in 3 different quality groups:
- Traditional
- Combi white made from vegetable fat, the origin of which is from the Mediterranean area and is thousands of years old.
- Ultra-filtrated made from 100% animal fat/milk
White cheese and Combi white is often sold in brine as blocks, pieces or diced. 100 g retail packages to 16 kg tons.
- White cheese is a product group where you can find traditional as well as ultra-filtrated products. The cheese is typically produced from cow’s milk.
- Combi white is an alternative to the ultra-filtrated white cheese, with the exception that it’s produced with vegetable fat.
Blue cheese is made all over the world. The products can be made from different types of milk, most common are products produced from cow’s milk. Blue cheese is produced by adding blue mould culture into the milk in the production process. Origin, milk type, milk quality, fat content, pasteurization level, place of maturation and more gives this product group very different taste, smell and texture.
Combi Blue is a traditional made blue cheese analogue, where some milk fat has been substituted with vegetable fat in the production process.
Different cheese types/product protections are to be found within the category:
- Danablu, Danish PDO protected – made of cow’s milk.
- Stilton, UK PDO protected – made of cow’s milk.
- Roquefort – French AOC protected – made of sheep’s milk.
- German blue cheese.
- Swedish “ädelost”.
- Bleu d´Auvergne, AOC French protected – made of cow’s milk.
- Gorgonzola, PDO Italian protected – made of cow’s milk.
Fresh cheese or cheese that hasn’t been matured/ripened at all, or just for a few days, belong to the category Fresh Cheese. Some cheeses are produced lightly pressed or shaped, while others are just produced & packed directly in the final packaging. These cheeses can be produced from any type of milk – cow, sheep, goat or other. Fresh cheese is produced with several fat contents, packaging types, spreadable or firm and different flavouring.
Besides Feta and Cream cheese, Cottage cheese, Quark & Ricotta all belongs to the group of products called Fresh Cheese. Though they belong to the same group of products, they are all produced differently and have a differentiation in taste, fat content and appearance. Fresh cheese is produced with a fat content from 0 to 60+ depending on type and usage.
Cheeses belonging to the category Fresh Cheese:
- Cottage cheese
- Cream cheese
- Quark
- Mascarpone
- Ricotta
- Feta
Processed cheese is an industrial product, where you use different raw materials to form a standardized product, typically used as slices for hamburgers, spreadable & molded portions for kids. Processed products are often based on natural cheese, butter, milk powder, melting salts, flavoring and preservatives. Taste and texture depend on the special mix from producer to producer. Processed products are sometimes produced with vegetable fat as an alternative to the full dairy product.
Typical shape and appearance:
- Individual wrapped slices, 100g – 500g packages typical retail product.
- Slice on slice for catering, 1 – 2,5kg.
- Blocks for shredding and slicing 2 – 5kg.
- Spreadable 20g – 400g retail packages.
- Portions/kids products – all types and shapes you can imagine.
White mould cheese typically refers to soft cheeses such as Brie or Camembert. These cheeses mature within 45-90 days. White mould cheeses mature from the surface and into the center of the cheese. The white mould culture can be added either in the milk or sprayed on the surface at a later stage in the production process. In both production methods the white mould shapes a soft white surface on the cheese that continues to help developing the maturation of the cheese.
Typical shape and appearance:
- Brie 45-60%, stabilized industrial product, typical 500g, 1kg or 3kg – pasteurized milk.
- Camembert 45%, stabilized industrial product – pasteurized milk from cow or goat.
- Chevre – Goat log cheese – ripened, 45%, 150g – 1kg
More Special cheeses/types:
- Brie de Maux, the origin from north vest France made of unpasteurized milk- PDO(AOC) protected.
- Camembert au lait Cru, the origin from Normandie 250 g made of unpasteurized milk- PDO(AOC) protected.
- Brillat Savarin 78%
- Coulommiers 45%
- Mont dÒr 50%
- Exploateur 75%
Sliced cheese is one of the biggest growing segments within the overall cheese category. Sliced cheese can be found among natural cheese, processed cheese, blue cheese, soft cheese and more.
The possibility to vary shape, size, thickness and other means that the sliced cheese has endless opportunities to get just the product you need for any application & usage. Efficient handling & no waste using sliced cheese is another important economic benefit, compared to the traditional blocks of cheese. Sliced cheese is produced in many types of packages. Vacuum packed, packed with modified atmosphere, single sliced packaging, IQF frozen etc.
Natural sliced cheese:
Products are typically found packed in modified atmosphere for both retail & FS.
Processed sliced cheese:
Products for retail are typically individually wrapped, while foodservice products are often produced & sold stacked slice on slice for an efficient handling in, for example, burger restaurants.
IQF sliced cheese:
Used only in the foodservice segment. Your imagination is the limit in terms of product types and shapes. Mozzarella with both high and low moisture, Goat cheese, non-ripened or ripened in any shape (square, circular, triangle), blue cheese, yellow cheese, soft cheese like Brie/Camembert and other cheeses that are difficult to handle as a fresh product.
IQF products are typically used in the HORECA sector for usage in cafes, sandwich production, etc. up to full-scale industrial uses.
Shredded & diced cheese products belong to the category often referred to as “cooking cheese”. This category is one of the fastest growing within cheese. Convenience and price structure has made these products very attractive during recent years.
Shredded products can be made out of more or less any type of cheese, and sometimes also analogue melting products are mixed with cheese to meet a specific demand or usage.
Shredded products in retail are typically sold fresh in amounts ranging from 150g to 500g, and fresh or frozen for HORECA & industry are sold in sizes up to 5kg.
Mozzarella is the most common cheese for shredding, followed by cheddar and a variety of cheeses and qualities. It’s common to produce a mix of different cheeses for a special application, for example a Mozzarella/Cheddar mix.
Diced products are used for salads, in HORECA sector, industrial usage (Pizza industry etc.) or as snacks.
Typical shape and appearance:
- White cheese & Feta (Often presented as cubes in brine, Retail & HORECA.)
- Yellow cheese (Fresh in Retail & HORECA)
- Mozzarella IQF (For HORECA & industry)
- Goat cheese IQF (For HORECA & industry)