The Professional Cheese Portfolio: What Retailers & HoReCa Buyers Actually Need

If you run a pizza operation, you already know this: mozzarella is not one product. It’s a family. And picking the wrong format for your kitchen setup will cost you in labour, food waste, and customer satisfaction.

Here’s how to think about it:

Diced mozzarella cubes are ideal for hand-topped pizzas. They distribute evenly across the base and melt into distinct golden pools with visible cheese pull — the artisan look that consumers associate with quality.

Shredded mozzarella is the workhorse of high-volume operations. It spreads faster on conveyor lines, melts into a uniform sheet, and keeps your labour cost per pizza down. If you’re producing hundreds of pizzas daily, this is the format that delivers consistency.

Fresh mozzarella portions belong in a completely different conversation. This is your Caprese salad, your buffet centrepiece, your plated starter. Individual portions mean zero waste. Slice, plate, serve.

We also carry industrial mozzarella in strip and cube formats with controlled moisture content — specifically engineered to prevent the two complaints pizza chefs mention most: soggy centres and burnt edges.

Why do these three cheeses appear on virtually every professional distributor’s catalogue across Europe and the Middle East? Because they’re the backbone of sandwich programmes, gratins, cheese boards, and buffets — from Barcelona to Beirut.

Gouda

Our Gouda range covers everything from the everyday professional block — firm, mild, slices cleanly on a commercial slicer — to flavoured pesto wheels that make hotel breakfast boards stand out. Pre-sliced formats are available for operations that want to eliminate slicing labour altogether.

Edam

Edam is a purchasing manager’s best friend for sandwich lines. It melts cleanly without becoming oily, slices without crumbling, and sits at a price point that works for high-volume operations. Available in block, pre-sliced, and grated formats — covering cold assembly, grilled panini, and baked gratins in a single product family.

Emmental

No other widely available European cheese delivers the same smooth, flowing melt with that mild sweetness and nutty depth. Emmental is the gratin king. Our grated format is built for kitchens that use it daily, and the large block gives you maximum flexibility at the lowest cost per kilo.

Did you know that the most profitable pizza operations in Europe don’t use a single cheese? They build what experienced operators call a cheese system — two or three formats working together.

Tier 1 — Base layer: Mozzarella cubes or shredded, depending on whether your operation values hand-feel or speed. This goes on every standard pizza.

Tier 2 — Upgrade layer: Pre-blended pizza mix strips. These add flavour complexity to premium pizzas without forcing your kitchen to stock and manage extra cheese SKUs.

Tier 3 — Presentation layer: Fresh mozzarella, sliced and placed by hand for Margherita and Caprese-style pies. This is what justifies a premium price point.

Three tiers. Menu flexibility. Cost control. And premium pricing that makes the fresh mozzarella investment worthwhile. This is how the best-performing chains across Spain and southern Europe handle pizza cheese today.

Brie: two formats, two different jobs

We carry a classic round wheel for buffets and cheese boards, and a rectangular format for kitchens cutting uniform slices for sandwiches and canapés. The rectangular format reduces waste significantly compared to wedging a round wheel — a detail that really matters when you’re running a 200-cover breakfast service every morning.

Goat cheese: from log to frozen medallion

Goat cheese has moved from niche ingredient to mainstream menu staple across European hospitality. We carry individual-portion logs for tapas and plating, larger catering logs for daily slicing, and frozen IQF medallions in two sizes for banquet kitchens where prep time needs to be zero. Pull from the freezer, place on the salad, serve.

Spanish artisan cheeses: the distinctive edge

This is where the Spanish Boosting range becomes truly distinctive. Spanish artisan cheese is experiencing a wave of international recognition — and our portfolio captures the best of it.

Our cured sheep’s cheese selection represents the pinnacle of traditional Castilian cheesemaking: dense, complex, crystalline texture, and a long savoury finish. The semi-cured and mild ranges span the full maturation spectrum. And our speciality infusions — rosemary, toasted, truffle, pesto — are strong performers on retail shelves and in gift hamper programmes.

If you’re looking for a curated Spanish cheese selection without managing relationships with multiple artisan producers, we cover the full spectrum from a single, reliable source.