Export companies of dairy products from Europe
PRODUTOS LACTEOS ACOREANOS S A Export company of dairy products from Portugal
About Us
Insulac – Produtos Lácteos Açoreanos, S.A. was founded in 1992 by a group of investors with long tradition and experience in the dairy industry in Portugal. The company started its activity in 1995 in a plant located on the outskirts of Ribeira Grande city, in the island of São Miguel in the Azores.
Insulac operates in two distinct dairy product areas. Consumer goods are sold with the Valformoso brand consisting mostly of cheeses and butter in different types of packaging. Dairy raw materials are sold under the brand name Insulac, consisting of milk powders and sweet whey powder.
Market evolution and the growing demand of our customers have led, in recent years, to the modernization of the industrial plant. The factory was equipped with the latest processing and production control technology, while ensuring environmental sustainability. Quality control operates in all stages of the manufacturing process, from milk collection to final product, to guarantee product quality and to meet the higher quality standards.
Currently Insulac has about 220 direct producers of milk to supply aproximately 74 million liters of milk per year, resulting in about 6,000 tons of cheese, 2,700 tons of milk powdered, 3,600 tons of sweet whey powder and 800 tones of butter.
The products are distributed throughout the national territory (mainland Portugal, Azores and Madeira), the mainland being covered by a warehouse in Camarate, in the outskirts of Lisbon. In the export market Insulac sells to the Portuguese communities in Canada, United States of America and Luxembourg but also to Morocco, Spain, Belgium, Greece, the Netherlands, São Tomé e Príncipe and Cuba.
Certifications
Our products
Valformoso Cheese
PRODUTOS LACTEOS ACOREANOS S A EXPORT
Semi-soft Cheese
Ripened yellowish Cheese, semi-soft or soft, with small eyes and irregular disseminated in the mass of firm consistency, obtained by draining after coagulation of whole milk or partly skimmed milk, pasteurized once. Its maturation is at least 3 weeks under a temperature between 8 and 15ºC and relative humidity of 85 to 95%.
>45% MFDM
1,20Kg
14,40Kg
12 Units
42 Boxes
Keep at ≤6ºC Shelf-life: 8 months
Semi-soft Cheese
Ripened yellowish Cheese, semi-soft or soft, with small eyes and irregular disseminated in the mass of firm consistency, obtained by draining after coagulation of whole milk or partly skimmed milk, pasteurized once. Its maturation is at least 3 weeks under a temperature between 8 and 15ºC and relative humidity of 85 to 95%.
>45% MFDM
600g
14,40Kg
24 Units
42 Boxes
Keep at ≤6ºC Shelf-life: 8 months
Medium Fat Cheese
This Medium Fat Cheese is a Ripened yellowish Cheese, semi-soft or soft, with small eyes and irregular disseminated in the mass of firm consistency, obtained by draining after coagulation of whole milk or partly skimmed milk, pasteurized once. Its maturation is at least 3 weeks under a temperature between 8 and 15ºC and relative humidity of 85 to 95%.
≥25 e < 45% MFDM
1,20Kg
14,40Kg
12 Units
42 Boxes
Keep at ≤6ºC Shelf-life: 8 months
Medium Fat Cheese
This Medium Fat Cheese is a ripened yellowish Cheese, semi-soft or soft, with small eyes and irregular disseminated in the mass of firm consistency, obtained by draining after coagulation of whole milk or partly skimmed milk, pasteurized once. Its maturation is at least 3 weeks under a temperature between 8 and 15ºC and relative humidity of 85 to 95%.
>45% MFDM
600g
14,40Kg
24 UNITS.
42 Boxes
Keep at ≤6ºC Shelf-life: 8 months
Island Whe
This Island Cheese is a ripened yellowish Cheese, semi-hard or hard, with small eyes and irregular disseminated in the mass of firm consistency, obtained by draining after coagulation of whole milk or partly skimmed milk, pasteurized once. Its maturation is at least 2 to 3 months under a temperature between 8 and 15º C and relative humidity of 85% to 95%.
>45% MFDM
9Kg
9Kg
1 Units
56 Boxes
Keep at ≤6ºC Shelf-life: 8 months
Island Slab
Cured cheese with a yellowish paste, hard or semi-hard, with small and irregular eyes scattered throughout the mass, of firm consistency, obtained by draining after coagulation of whole or partially skimmed milk, after pasteurization. Its maturation lasts at least 2 to 3 months, at a temperature between 8 and 15ºC and relative humidity of 85 to 95%.
>45% MFDM
500g
9 Kg
18 UNITS.
56 Boxes
Keep at ≤6ºC Shelf-life: 8 months
Island 1/2 Slab
This Island Cheese is a ripened yellowish Cheese, semi-hard or hard, with small eyes and irregular disseminated in the mass of firm consistency, obtained by draining after coagulation of whole milk or partly skimmed milk, pasteurized once. Its maturation is at least 2 to 3 months under a temperature between 8 and 15º C and relative humidity of 85% to 95%.
>45% MFDM
9Kg
9Kg
1 Units
56 Boxes
Keep at ≤6ºC Shelf-life: 8 months
Island Wedges
Cured cheese with a yellowish paste, hard or semi-hard, with small and irregular eyes scattered throughout the mass, of firm consistency, obtained by draining after coagulation of whole or partially skimmed milk, after pasteurization. Its maturation lasts at least 2 to 3 months, at a temperature between 8 and 15ºC and relative humidity of 85 to 95%.
>45% MFDM
500g
9 Kg
18 UNITS.
56 Boxes
Keep at ≤6ºC Shelf-life: 8 months
Island Slices 200g
These slices of Island Cheese is a ripened yellowish cheese, semi-hard or hard, with small eyes and irregular disseminated in the mass of firm consistency, obtained by draining after coagulation of whole milk or partly skimmed milk, pasteurized once. Its maturation is 2 months under a temperature between 8 and 15ºC and relative humidity of 85% to 95%.
200 G
5,6 Kg
28 Units
72 Boxes
Keep at ≤10ºC Shelf-life: 6 months
Island Grated 150g
This grated Island Cheese is a ripened yellowish Cheese, semi-hard or hard, with small eyes and irregular disseminated in the mass of firm consistency, obtained by draining after coagulation of whole milk or partly skimmed milk, pasteurized once. Its maturation is at least 2 to 3 months under a temperature between 8 and 15º C and relative humidity of 85% to 95%.
>45% MFDM
150g
3.6 Kg
24 UNITS.
80 Boxes
Keep at ≤6ºC Shelf-life: 4 months
Flamengo Ball
Flamengo Cheese is a ripened clear yellow Cheese, semi-hard, with few eyes disseminated in the mass of firm consistency, obtained by draining after coagulation of whole milk or partly skimmed milk, pasteurizedd once. Its maturation is at least 2 weeks under a temperature between 8 and 15ºC and relative humidity of 85 to 95%.
>45% MFDM
1.44Kg
8.64Kg
6 Units
60 Boxes
Keep at ≤6ºC Shelf-life: 8 months
Flamengo Half Ball
Flamengo Cheese is a ripened clear yellow Cheese, semi-hard, with few eyes disseminated in the mass of firm consistency, obtained by draining after coagulation of whole milk or partly skimmed milk, pasteurizedd once. Its maturation is at least 2 weeks under a temperature between 8 and 15ºC and relative humidity of 85 to 95%.
>45% MFDM
700g
8.64 Kg
12 UNITS.
60 Boxes
Keep at ≤6ºC Shelf-life: 8 months
Flamengo 1/4 Ball
Flamengo Cheese is a ripened clear yellow Cheese, semi-hard, with few eyes disseminated in the mass of firm consistency, obtained by draining after coagulation of whole milk or partly skimmed milk, pasteurizedd once. Its maturation is at least 2 weeks under a temperature between 8 and 15ºC and relative humidity of 85 to 95%.
>45% MFDM
350g
8.64 Kg
24 Units
60 Boxes
Keep at ≤6ºC Shelf-life: 8 months
Flamengo Loaf
Flamengo cheese is a ripened clear yellow Cheese, semi-hard, with few eyes disseminated in the mass of firm consistency, obtained by draining after coagulation of whole milk or partly skimmed milk, pasteurizedd once. Its maturation is at least 2 weeks under a temperature between 8 and 15ºC and relative humidity of 85 to 95%.
>45% MFDM
2 Kg
16 Kg
8 UNITS.
42 Boxes
Keep at ≤6ºC Shelf-life: 8 months
Flamengo Grated 1 Kg
Grated Flamengo Cheese is a ripened clear yellow Cheese, semi-hard, with few eyes disseminated in the mass of firm consistency, obtained by draining after coagulation of whole milk or partly skimmed milk, pasteurizedd once. Its maturation is at least 2 weeks under a temperature between 8 and 15ºC and relative humidity of 85 to 95%.
>45% MFDM
1Kg
4Kg
4 Units
80 Boxes
Keep at ≤6ºC Shelf-life: 8 months
Flamengo Slices 500g
Flamengo cheese slices is a ripened clear yellow Cheese, semi-hard, with few eyes disseminated in the mass of firm consistency, obtained by draining after coagulation of whole milk or partly skimmed milk, pasteurizedd once. Its maturation is at least 2 weeks under a temperature between 8 and 15ºC and relative humidity of 85 to 95%.
>45% MFDM
500g
6 Kg
12 UNITS.
70 Boxes
Keep at ≤6ºC Shelf-life: 8 months
Flamengo Slices 200g
Flamengo cheese slices is a ripened clear yellow Cheese, semi-hard, with few eyes disseminated in the mass of firm consistency, obtained by draining after coagulation of whole milk or partly skimmed milk, pasteurizedd once. Its maturation is at least 2 weeks under a temperature between 8 and 15ºC and relative humidity of 85 to 95%.
>45% MFDM
200 g
6.4 Kg
32 Units
80 Boxes
Keep at ≤6ºC Shelf-life: 8 months
Flamengo Slices Light 200 g
Flamengo Cheese Slices Light is a ripened clear yellow Cheese, semi-hard, with few eyes disseminated in the mass of firm consistency, obtained by draining after coagulation of whole milk or partly skimmed milk, pasteurizedd once. Its maturation is at least 2 weeks under a temperature between 8 and 15ºC and relative humidity of 85 to 95%.
>45% MFDM
200g
6.4 Kg
32 UNITS.
80 Boxes
Keep at ≤6ºC Shelf-life: 8 months
Flamengo Grated 150 g
Grated Flamengo Cheese is a ripened clear yellow Cheese, semi-hard, with few eyes disseminated in the mass of firm consistency, obtained by draining after coagulation of whole milk or partly skimmed milk, pasteurizedd once. Its maturation is at least 2 weeks under a temperature between 8 and 15ºC and relative humidity of 85 to 95%.
>45% MFDM
150 g
3.6Kg
24 Units
80 Boxes
Keep at ≤6ºC Shelf-life: 8 months
Flamengo Grated Light 150 g
Grated Flamengo Cheese Light is a ripened clear yellow Cheese, semi-hard, with few eyes disseminated in the mass of firm consistency, obtained by draining after coagulation of whole milk or partly skimmed milk, pasteurizedd once. Its maturation is at least 2 weeks under a temperature between 8 and 15ºC and relative humidity of 85 to 95%.
≥ 25 e ˂ 45% MFDM
150g
3.6 Kg
24 UNITS.
80 Boxes
Keep at ≤6ºC Shelf-life: 8 months
Flamengo Cubes 150 G
Flamengo Cheese Cubes is a ripened clear yellow Cheese, semi-hard, with few eyes disseminated in the mass of firm consistency, obtained by draining after coagulation of whole milk or partly skimmed milk, pasteurizedd once. Its maturation is at least 2 weeks under a temperature between 8 and 15ºC and relative humidity of 85 to 95%.
>45% MFDM
150 g
3.6Kg
24 Units
80 Boxes
Keep at ≤6ºC Shelf-life: 8 months
Flamengo Grated 4 cheeses 150 G
Cured cheese with a yellowish paste, hard or semi-hard, with small and irregular eyes scattered throughout the mass, of firm consistency, obtained by draining after coagulation of whole or partially skimmed milk, after pasteurization. Its maturation lasts at least 2 to 3 months, at a temperature between 8 and 15ºC and relative humidity of 85 to 95%.
>45% MFDM
150g
3.6 Kg
24 UNITS.
80 Boxes
Keep at ≤6ºC Shelf-life: 8 months
Mozzarella Loaf
Mozzarella cheese, stained with yellow paste, semi-hard, no eyes in the mass of firm consistency, obtained by draining after coagulation of partially skimmed milk, pasteurized once.
>40% MFDM
2.3 g
13.8 Kg
6 Units
45Boxes
Keep at ≤6ºC Shelf-life: 8 months
Mozzarella Grated 1 Kg
Grated Mozzarella cheese, stained with yellow paste, semi-hard, no eyes in the mass of firm consistency, obtained by draining after coagulation of partially skimmed milk, pasteurized once.
>40% MFDM
1 Kg
4 Kg
4 UNITS.
80 Boxes
Keep at ≤6ºC Shelf-life: 8 months
Mozzarella Slices 150 g
Mozzarella cheese slices, stained with yellow paste, semi-hard, no eyes in the mass of firm consistency, obtained by draining after coagulation of partially skimmed milk, pasteurized once.
>40% MFDM
150 g
6 Kg
40 Units
80 Boxes
Keep at ≤ 6ºC Shelf-life: 4 months
Mozzarella Grated 150 g
Grated Mozzarella cheese, stained with yellow paste, semi-hard, no eyes in the mass of firm consistency, obtained by draining after coagulation of partially skimmed milk, pasteurized once.
>40% MFDM
150g
3.6 Kg
24 UNITS.
80 Boxes
Keep at ≤6ºC Shelf-life: 4 months
Cream Cheese Natural 5 Kg
Fresh and cream Cheese of white paste and soft consistency, obtained by draining after coagulation of milk with added fat, once pasteurized milk by fermentation with the addition of rennet and not subjected to a process of healing.
>60% MGES
5 Kg
108 buckets
Keep at ≤6ºC Shelf-life: 6 months
Cream Cheese Natural 1Kg
Fresh and cream Cheese of white paste and soft consistency, obtained by draining after coagulation of milk with added fat, once pasteurized milk by fermentation with the addition of rennet and not subjected to a process of healing.
>60% MFDM
1 Kg
6 Kg
6 UNITS.
90 Boxes
Keep at ≤6ºC Shelf-life: 6 months
Cream Cheese Natural 270g
Fresh and cream Cheese of white paste and soft consistency, obtained by draining after coagulation of milk with added fat, once pasteurized milk by fermentation with the addition of rennet and not subjected to a process of healing.
>60% MGES
270 g
9.72 Kg
36 Units
60 Boxes
Keep at ≤ 6º C Shelf-life: 6 months
Cream Cheese Natural 200g
Fresh and cream Cheese of white paste and soft consistency, obtained by draining after coagulation of milk with added fat, once pasteurized milk by fermentation with the addition of rennet and not subjected to a process of healing.
>60% MFDM
200g
4.8 Kg
24 UNITS.
81 Boxes
Keep at ≤ 6ºC Shelf-life: 6 months
Fresh Cheese Herbs & Garlic 200g
Fresh and cream Cheese of white paste and soft consistency, obtained by draining after coagulation of milk with added fat, once pasteurized milk by fermentation with the addition of rennet and not subjected to a process of healing.
>60% MFDM
200 g
4.8 Kg
24 Units
81 Boxes
Keep at ≤6ºC Shelf-life: 8 months
Fresh Cheese Light 200g
Fresh and cream Cheese of white paste and soft consistency, obtained by draining after coagulation of milk with added fat, once pasteurized milk by fermentation with the addition of rennet and not subjected to a process of healing.
>45% MFDM
200g
4.8 Kg
24 UNITS.
81 Boxes
Keep at ≤6ºC Shelf-life: 6 months
Lactose-free Cream Cheese 200g
Fresh and cream cheese of white paste and soft consistency, obtained by draining after coagulation of milk with added fat, once pasteurized milk by fermentation with the addition of rennet and not subjected to a process of healing.
<29% MFDM
200 g
4.8 Kg
24 Units
81 Boxes
Keep at ≤6ºC Shelf-life: 6 months
Valformoso Butter
Salted Butter 1Kg
Buttyric product obtained exclusively from pasteurized cream presenting itself in the formo f a solid, malleable emulsion. In the maturation of the cream are used selected lactic cultures.
>80% MFDM
1 Kg
6 Kg
6 Units
90 Boxes
Keep at ≤6ºC Shelf-life: 9 months
Salted Butter 250 g
Salted butter – Buttyric product obtained exclusively from pasteurized cream presenting itself in the form of a solid, malleable emulsion. In the maturation of the cream are used selected lactic cultures.
>80% MG
250 g
9 Kg
36 Units
60 Boxes
Keep at ≤6ºC Shelf-life: 9 months
Salted Butter 250 g
Salted butter is a buttyric product obtained exclusively from pasteurized cream presenting itself in the form of a solid, malleable emulsion. In the maturation of the cream are used selected lactic cultures.
>80% MFDM
250g
12 Kg
48 UNITS.
42 Boxes
Keep at ≤6ºC Shelf-life: 9 months
Insulac Milk and Lactorous Powder
Skimmed Milk Powder 25Kg
Skimmed Milk Powder is a soluble powder (medium heat), obtained by the removal of water from milk, through the process of concentration by evaporation and spray drying.
>1%
25 Kg
60 Boxes
Keep in a cool and dry place, out of direct sunlight. Shelf-life: 24 months
Half Cream Milk Powder 25kg
The half cream milk powder is a soluble powder (medium heat) obtained by the removal of water from milk, through the process of concentration by evaporation and spray drying.
>13%
25 Kg
55 Boxes
Keep in a cool and dry place, out of direct sunlight. Shelf-life: 15 months
Half Cream Milk Powder 10Kg
The half cream milk powder is a soluble powder (medium heat) obtained by the removal of water from milk, through the process of concentration by evaporation and spray drying.
>13% MG
10 Kg
72 Boxes
Keep in a cool and dry place, out of direct sunlight. Shelf-life: 15 months
Full Cream Milk Powder 25Kg
he full cream milk powder is a soluble powder (medium heat) obtained by the removal of water from milk, through the process of concentration by evaporation and spray drying.
>26% MFDM
25 Kg
55 Boxes
Keep in a cool and dry place, out of direct sunlight. Shelf-life: 15 months
Sweet Whey Powder 25Kg
The sweet whey powder is a soluble powder product obtained by the partial elimination of water from cheese production serum, through the process of evaporation and spray drying.
≤1,5%
25 Kg
55 Boxes
Keep in a cool and dry place, out of direct sunlight. Shelf-life: 15 months
Unavailable Sweet Whey Powder Big Bags
The sweet whey powder is a soluble powder product obtained by the partial elimination of water from cheese production serum, through the process of evaporation and spray drying.
1000 Kg
1
Keep in a cool and dry place, out of direct sunlight. Shelf-life: 15 months
Contacts
📍 Address:
Caminho da Mafoma, 30
Ribeira Seca
9600-211 Ribeira Grande
📞 Phone:
+351 296 470 070
📠 Fax:
+351 296 473 780
✉️ Email:
insulac[@]insulac.pt
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