NORDIC FOOD EXPORT

Catalog
Thybo firm cow cheese 1/1 wheel product image
"Thybo cheese is a solid ripened cheese produced on the old and almost forgotten way where you knead the salt into the cheese by hand. The kneading means that the cheese grains are neatly grinded and gives it a smooth surface with uneven holes. The cheese has its own character with an almost sweet taste. Thybo cheese is matured for a minimum of 8 months to achieve its personality."
Bernstein Grubé, Cave ripened product image
"“Bernstein” means amber in English, and ”Grubé” is a cave, and that´s basic what the cheese is: an Amber cheese which is ripened at an old limestone cave in the small town of Hjerm, Denmark. The humidity within the cave means, that the taste is significantly different that the normal Amber cheeses stored at our dairy. The cheese is softer, due to the fact that the water do not evaporate to the same extent as normal, and the taste is deeper, more distinctive and richer. The cheese is stored for approx. 20 weeks."
Locations
Location name Address
NORDIC FOOD EXPORT Slagtehusgade 18 Copenhagen, Region Hovedstaden 1715 DNK
Thise Sundsoerevej 62 Thise, Roslev 7870 DNK
Documents
Type Location File name Effective Expiration
Recall Plan NORDIC FOOD EXPORT 8 - Recall plan - ver. 4 ENG NFE og KALU.pdf 1/8/2019 1/8/2020
Recall/Emergency/Contact List Thise Emergency contact list.pdf 2/11/2019 2/11/2020
Food Defense Plan Statement Thise Food defense Plan Udgave 1.pdf 2/11/2019 2/10/2021
3rd Party Audit Certificate Thise IFS certifikat exp 2020.pdf 2/5/2019 2/5/2020
FDA Registration NORDIC FOOD EXPORT NFE FDA.pdf 10/15/2018 12/31/2020
CTPAT NORDIC FOOD EXPORT NFE Questionnaire-SUPPLIER SECURE and RE 06.03.2017 SIGNED.pdf 1/31/2019 1/31/2020
Recall Plan Thise Recall emergency contact list Thise.pdf 8/19/2019 8/18/2020
Recall/Emergency/Contact List NORDIC FOOD EXPORT Recall emergency contact list.docx 1/1/2019 1/1/2020
FDA Registration Thise Thise FDA.pdf 10/17/2018 12/31/2020
3rd Party Audit Report Thise Thise Mejeri IFS report 2018 FINAL ICC DK 050219.pdf 2/5/2019 2/5/2020