Product catalog

Cheese and dairy products for export in Argentina, focused on the products of the Association of Small and Medium Dairy Enterprises (APYMEL):

Argentine Sardo

It is a hard, consistent and compact cheese, with a fine and grainy texture, with a distinctive and well-developed flavour and aroma, a smooth and well-formed rind. It can be used for grating or as a table cheese on its own.


Cheese with a hard consistency, compact and brittle texture, and a smooth, well-formed rind with a slightly spicy taste. It is suitable for grating over pasta dishes and for fillings, accompanied by full-bodied wines.

Pratto / Gouda

Semi-hard cheese with an elastic, smooth, non-grainy paste, distinctive sweet flavour, mild aroma, sparse and smooth rind. It is used at the table or sliced to prepare sandwiches. It is an excellent choice in Argentinian picadas, canapés and snacks.


Semi-hard cheese with an elastic, smooth and non-grainy paste, mild flavour with a distinctive aroma that is not very strong. It can be used at the table, or eaten on its own as dessert.


It has a semi-hard, fibrous and elastic texture, it is yellowish-white in colour and has a mild flavour. Originally from Italy, it is one of the best-known pasta filata cheeses in the world, widely known for its use in the preparation of pizzas.

Mozzarella Light

It has a semi-hard, fibrous and elastic texture, yellowish-white colour and a mild flavour. This light version has special features which are suitable for those who are going on a diet.

Provolone Pasta filata

Hard, compact cheese with a mildly spicy, pleasant and well-developed flavour and aroma. It can be cut into slices and eaten au gratin on the grill or pan-fried and seasoned with spices, or as table cheese to accompany meals or cold cuts.

Blue Cheese

Soft in texture, Penicilium Roqueforti mushrooms give it its distinctive features during the production and ripening process. Since it has a strong and special flavour, it is the ideal complement for a wide variety of dishes and the haute cuisine.

White Cheese

Typical country cheese known all over the world and of very simple preparation: made with whole, skimmed or semi-skimmed milk and coagulated by lactic acidification, supplemented or not by rennet and/or specific enzymes.

Cream Cheese

Spreadable cheese obtained by curdling a mixture of milk and cream by means of lactic acid fermentation. It is a white cream marketed in packaging similar to that of butter.

Mascarpone cheese

Originally from northern Italy, it is a creamy, consistent, light yellowish-white cheese with a sweet and high-calorie flavor.


Caramelized variant of milk and made with sugar and vanilla essence. It is the traditional Argentinian sweet, widely used in desserts, alfajores, ice cream, pastries and cakes.

Powdered milk

Obtained by removing water from fluid milk, it is used as reconstituted and fractionated milk for direct consumption or in the manufacturing of products such as biscuits, alfajores, desserts, chocolate, ice cream and sweets.

Whey Powder

Uniform powder of a creamy colour produced from pasteurized cheese whey, liquid rennet and then dried. With very good solubility and delicate aroma, it is used in the production of concentrated foods, confectionery products and cheese.


A fatty product obtained by churning and kneading pasteurized cream derived from cow’s milk, with or without genetic modification, using technologically appropriate processes. It has a yellowish-white colour without stains, a mild flavour and delicate aroma.


Soft cheese of pale, ivory or light-yellow colour, made from raw cow’s milk. It has a creamy texture and a delicate flavour that becomes stronger as it ripens and gives off a slight aroma of ammonia.


Semi-firm cheese made from whole cow’s milk. Its smooth, well-formed rind is usually painted yellow. It is yellowish-white in color, and it has smooth, shiny, evenly distributed eyes. It can be grated, melted or eaten during picadas.


Low-moisture hard cheese made with whole or semi-skimmed milk acidified by culture of lactic acid bacteria, coagulated by kid or lamb rennet and/or specific enzymes and by adding peppercorns.

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