Showing 41-60 of 161 items.
Product name | Description | Product line | Company Title | |
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TRIKATA TILSITER CHEESE 250g | Tilsiter cheese is made from cow’s milk, salted in brine and aged for 60 days. The cheese has small and scattered holes and a soft springy texture. Its flavour is salty and strong. | Trikata | ||
TRIKATA SNOWBALLS WITH FENUGREEK | Snow Balls is a fresh cheese made from cow’s milk. It is unique thanks to its soft texture and original production technique. Grinded fenugreek seeds gives it pleasent walnut aftertaste. | Trikata | ||
TRIKATA SNOWBALLS WITH PAPRIKA | Snow Balls with paprika is a fresh cheese made from cow’s milk. It is unique thanks to its soft texture and original production technique. Paprika seasoning give it mildly sharp and sweet taste. | Trikata | ||
TRIKATA EMMENTAL LIGHT | Emmental Light retains the best Emmental qualities, yet is reduced in fat by 45%. It has a firm yet supple texture and a sweet nutty taste which has been awarded the Superior Taste Award. | Trikata | ||
TRIKATA EMMENTAL | Trikata Emmental is inspired by traditional Swiss Emmentaler. It has a firm yet supple texture and a sweet nutty taste which has been awarded with the Superior Taste Award. | Trikata | ||
TRIKATA GOUDA PREMIUM | Gouda Premium is made from cow’s milk, salted in brine and aged for 60 days. Has a soft, creamy texture and small elliptical holes. It has a rich, smooth flavour, with a subtle sweet and sour taste. | Trikata | ||
TRIKATA RESERVE | RESERVE is aged for 8 months and is the first hard cheese by Trikata. The cheese has a rich and complex taste that varies from sweet to salty. It’s firm and hard in texture but not yet crumbly. | Trikata | ||
TRIKATA TILSITER LIGHT CHEESE 15kg | Tilsiter light cheese is made from cow’s milk, fat content 14%, salted in brine and aged for 60 days. The cheese has small and scattered holes and a soft springy texture, flavour is salty and strong. | Trikata | ||
TRIKATA TILSITER PREMIUM | Tilsiter Premium cheese is made from cow’s milk, salted in brine and aged for 90 days. The cheese has small and scattered holes and a soft springy texture. Its flavour is salty and strong. | Trikata | ||
TRIKATA EDAM CHEESE 250g | Edam cheese is made from cow’s milk, salted in brine and aged for 60 days. Has a soft, creamy texture and small elliptical holes. It has a rich, smooth flavour, with a subtle sweet and sour taste. | Trikata | ||
TRIKATA TILSITER LIGHT CHEESE 250g | Tilsiter light cheese is made from cow’s milk, fat content 14%, salted in brine and aged for 60 days. The cheese has small and scattered holes and a soft springy texture, flavour is salty and strong. | Trikata | ||
TRIKATA TILSITER CHEESE 15kg | Tilsiter cheese is made from cow’s milk, salted in brine and aged for 60 days. The cheese has small and scattered holes and a soft springy texture. Its flavour is salty and strong. | Trikata | ||
TRIKATA EDAM CHEESE 15kg | Edam cheese is made from cow’s milk, salted in brine and aged for 60 days. Has a soft, creamy texture and small elliptical holes. It has a rich, smooth flavour, with a subtle sweet and sour taste. | Trikata | ||
TRIKATA EDAM CHEESE 3kg | Edam cheese is made from cow’s milk, salted in brine and aged for 60 days. Has a soft, creamy texture and small elliptical holes. It has a rich, smooth flavour, with a subtle sweet and sour taste. | Trikata | ||
TRIKATA SNOWBALLS WITH TOMATO AND BASIL | Snow Balls with tomato and basil is a fresh cheese made from cow’s milk. It is unique thanks to its soft texture and original production technique. Its round form is also a distinctive feature. | Trikata | ||
Sweet dessert | Sweet curd desert with bright and colourful bits of jelly is a great everyday desert for breakfast or lunch. | |||
Egg white powder | Homogeneous pasteurized and spray dried egg white powder without admixtures. | |||
Rankas Jāņu cheese (small) | Sourmilk Cheese | |||
Lapland fresh cheese | ||||
Heated milk | Biologically wholesome product with a wonderful tatse, smell and color which is born by lactose caramelizing by using a special milk heating methodology. |