Cooperativa Agraria Lactea de Carmelo

- Established in 1956 as a cooperative milk producer and from that date worked uninterruptedly forms as a cooperative of dairy producers.
- Formed by 140 producers that remit their production daily to the industrial plant, where the different products are elaborated.
- The first exports of cheeses were carried out late in the 60´s. The destination was Peru. Then Brazil and Argentina. Later the United States, Mexico, Venezuela, Chile, and other distant markets such as Russia, Canada, and at the moment the Asian market is being explored.
- In the international market, the cheeses are:
a) Hard, Italian type as parmesan with the ripening of 6 months and 1 year, Sbrinz and Goya.
b) Semi-hard cheese as gouda, generally presented in bars of about 2.5 kgs. and 3.5 kgs., mozzarella which can adapt very well for the consumption in slices or grated in pizzerias and for general meals, and Provolone cheese.
c) Maasdam cheese, typical cheese of Dutch origin and other cheeses as Colonia, Danbo, Cuartirolo.
- Has 2 independent lines for milk pasteurization and standardization, one for liquid products and the other one especially for cheese manufacture. Each line has a capacity of 9,000 liters/hr. Pasteurization and standardization capacity is approximately 400 K liters/day.
- Capacity according to the level of pre-pressing as press and brine, or in case of mozzarella cheese, with a spinner with 2,000 kgs/ hr of process. Chambers have a capacity to store 500 MT of hard cheese (Italian type).