베트남 브리 치즈 공급업체 및 가격 — 마켓 오버뷰 2026

하위 제품

수제 브리 치즈, 더블 크림 브리 치즈, 프랑스 브리 치즈, 트리플 크림 브리 치즈

원재료

우유

HS 코드

040690

최종 업데이트

2026-06-27

서치 및 소싱 팀을 위한 핵심 요약

베트남의 브리 치즈 마켓 인텔리전스 페이지에는 프리미엄 공급업체 0개가 포함되어 있습니다.
베트남에 대한 샘플 수출 거래 0건이 요약되어 있습니다.
베트남의 브리 치즈에 대해 수출 파트너 기업 0개와 수입 파트너 기업 2개가 매핑되어 있습니다.
도매 샘플 항목: 0건; 산지가 샘플 항목: 0건.
수출 파트너 국가 0개와 수입 파트너 국가 0개가 랭킹되어 있습니다.
이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-06-27.

베트남 내 브리 치즈 수출 공급업체 인텔리전스, 가격 추이 및 무역 흐름

베트남의 브리 치즈에 대해 수출 파트너 기업 0개가 추적됩니다. Supply Chain Intelligence 회사 프로필 및 분석으로 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

베트남 내 브리 치즈의 연간 수출 금액, 물량 및 공급업체 시장 규모 (HS 코드 040690)

베트남의 브리 치즈 수출 물량/금액 2년치를 분석해 공급 측 시장 성장, 계절성, 무역 변동성을 평가하세요.

연도	물량	금액
2023	277,138	2,136,368 USD
2022	219,554	1,503,165 USD

베트남의 브리 치즈 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

베트남의 브리 치즈에 대해 수입 파트너 기업 2개가 추적됩니다. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석을 활용해 바이어 수요, 파트너 밀도, 다운스트림 채널을 분석할 수 있습니다.

스캐터 포인트는 전체 거래 데이터셋의 21.6%에서 샘플링되었습니다.

브리 치즈의 베트남 샘플 수입 거래 및 가격 기록

베트남의 브리 치즈 샘플 수입 거래 5건은 가격 수준과 수요 측 거래 패턴 벤치마킹을 위한 날짜, 원산지, 무역 국가 맥락을 제공합니다.

베트남의 브리 치즈 샘플 수입 거래 단가(일자별): 2026-01-12: 12.04 USD / kg, 2026-01-07: 22.59 USD / kg, 2026-01-07: 16.94 USD / kg, 2026-01-07: 16.94 USD / kg, 2026-01-05: 9.52 USD / kg.

일자	신고 품목	단가	수출업체	수입업체	원산지
2026-01-12	Che*** * ** ***** * * ******* * * **** * ** ****** * ******* * ****** ********** ******	12.04 USD / kg	(-)	(-)	-
2026-01-07	Che* ********* * ** **** ** * * ******** ********** ******** ******	22.59 USD / kg	(-)	(-)	-
2026-01-07	Che* ********* * ** *** * * * ********** ********** ******** **** ** ***** *****	16.94 USD / kg	(-)	(-)	-
2026-01-07	Che* ********* * ** *** * * * ********** ********** ******** ***** **** ** ***** *****	16.94 USD / kg	(-)	(-)	-
2026-01-05	Che* ** ** *** * ********* ** ** * ** * ***** ******** * * ** ***** * ******* ******	9.52 USD / kg	(-)	(-)	-

베트남 내 상위 브리 치즈 바이어, 수입업체 및 수요 파트너

선도 바이어 프로필을 검토하고 베트남의 브리 치즈에 대해 추적되는 전체 수입 파트너 기업 2개와 비교하세요. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석으로 수요 측 파트너 적합도를 평가할 수 있습니다.

(베트남)

최근 수입 거래: 2026-05-27

산업군: 어업 및 양식업식품 제조

밸류체인 역할: 농업 / 생산 / 가공 / 포장식품 제조

(베트남)

최근 수입 거래: 2026-01-15

최근 수입 파트너 기업: 4

임직원 규모: 직원 101 - 500명

산업군: 음료 제조식품 제조식음료 서비스업식품 도매

밸류체인 역할: 유통 / 도매식품 제조소매

베트남 수입 파트너 커버리지

2개 기업

수입 파트너 기업 수는 베트남의 브리 치즈 수요 측 가시성을 보여줍니다.

공급망 인텔리전스 분석과 기업 프로필을 활용해 베트남에서 활동 중인 브리 치즈 수입업체, 유통업체, 바이어 네트워크를 식별하세요.

베트남 내 브리 치즈의 연간 수입 금액, 물량 및 수요 규모 (HS 코드 040690)

베트남의 브리 치즈 수입 물량/금액 2년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2023	6,840,635	49,004,343 USD
2022	7,133,656	46,015,115 USD

Classification

Product TypeProcessed Food

Product FormChilled (refrigerated), packaged

Industry PositionValue-added dairy product

Market

Brie cheese in Vietnam is primarily an imported, refrigerated specialty cheese sold through modern retail and foodservice channels that can maintain cold-chain handling. Vietnam is a significant importer of dairy products, and imported niche refrigerated items like cheese are typically concentrated in urban modern grocery retail formats. Market access for imported brie-style cheese commonly involves (1) animal-product import quarantine procedures overseen by the competent veterinary authority and (2) food-safety compliance steps for prepackaged processed foods, including product self-declaration and conformity to Vietnam’s cheese technical regulation. Labeling compliance is a practical gate: imported goods generally require mandatory information in Vietnamese via a supplementary label if the original label lacks required Vietnamese content.

Market RoleImport-dependent consumer market for brie and other specialty soft cheeses

Domestic RolePremium/niche dairy product segment supplied largely by imports; domestic cheese production is present but brie-style bloomy-rind cheese availability in Vietnam is commonly observed via imported products in cold-chain channels

Market GrowthGrowing (recent years (context from 2025 reporting))import-driven expansion in niche refrigerated dairy categories alongside broader dairy import growth

SeasonalityRetail availability is generally year-round, driven by import programs and cold-chain distribution rather than domestic seasonality.

Specification

Primary VarietyBrie (soft surface-ripened, white mould-ripened/bloomy-rind cheese)

Secondary Variety

Brie de Meaux
Brie de Melun

Physical Attributes

Edible white bloomy rind (surface mould)
Near-white to light yellow interior paste; texture transitions from firmer/chalky when young to creamy/soft when ripe
Flat wheel or wedge/sector portions commonly sold at retail

Compositional Metrics

High-moisture soft cheese with short ripening window and refrigerated shelf-life sensitivity
Pasteurized-milk industrial production is common for commercial brie-style cheeses; raw-milk variants also exist depending on origin and producer

Packaging

Retail wedges (e.g., ~200g triangular pieces) and small retail packs (e.g., ~125g) for chilled display
Larger formats (e.g., ~1kg) for foodservice or cutting/portioning
Packaging designed for refrigerated storage and odor/moisture control (e.g., wrapped and boxed retail presentation)

Supply Chain

Value Chain

Cheese manufacturing (origin country) → chilled packing → refrigerated international transport (reefer) → Vietnam border/port handling → animal-product quarantine procedures → importer cold storage → modern retail refrigerated display / HoReCa distribution

Temperature

Continuous refrigeration is required; Vietnamese retail guidance for brie commonly indicates storage around 2–6°C for chilled handling

Atmosphere Control

Packaging must manage moisture and rind integrity; excessive sealing or poor ventilation can accelerate ammonia odors and textural breakdown in soft-ripened cheeses

Shelf Life

Soft-ripened brie has a short optimal eating window; post-opening shelf life is commonly limited (retail guidance may indicate roughly 7–10 days after opening under refrigeration)

Freight IntensityMedium

Transport ModeSea

Risks

Regulatory Compliance HighBrie (an animal-origin, prepackaged processed cheese) can face clearance delay, refusal, or inability to circulate domestically if import quarantine registration/quarantine documentation, product self-declaration/testing documentation, or mandatory Vietnamese labeling is incomplete or inconsistent with Vietnam’s procedures and technical regulations for cheese.Run a pre-shipment compliance pack that maps (1) quarantine registration requirements, (2) Decree 15 self-declaration dossier + ISO 17025 test results within 12 months, (3) QCVN 5-3:2010/BYT conformity evidence, and (4) Decree 43 labeling/supplementary label checks; align labels and documents to the same lot/batch identifiers.

Food Safety MediumSoft cheeses such as brie have been linked to Listeria risks internationally; contamination or poor hygienic control can trigger rejection, recalls, and reputational damage in the Vietnam market where cheese products are subject to food-safety norms and microbiological indicators under the national technical regulation for cheese products.Require supplier environmental monitoring for Listeria, validated sanitation programs, and documented cold-chain controls; consider tighter microbiological specifications and retain samples per lot for investigation support.

Logistics MediumCold-chain breaks during international transport, port dwell, or last-mile distribution can degrade brie quality rapidly (texture breakdown, off-odors) and shorten sellable life, increasing the risk of claims and write-offs for refrigerated imports.Use continuous temperature logging from origin to retail DC, specify reefer setpoints and maximum excursion windows, and prioritize routes/handlers with reliable refrigerated infrastructure.

Labeling MediumImported goods generally require mandatory information in Vietnamese via supplementary labeling when the original label lacks required Vietnamese content; non-compliant labeling can prevent legal circulation and trigger corrective actions.Prepare compliant Vietnamese supplementary labels in advance (without obscuring original labels) and implement a label artwork control process tied to product self-declaration and lot traceability.

Sustainability

Cold-chain energy use and refrigerated transport emissions are material sustainability considerations for imported chilled brie distributed through Vietnam’s modern retail and HoReCa channels.

Labor & Social

No widely documented Vietnam-specific labor controversy uniquely associated with brie cheese imports was identified in the cited sources; importers typically rely on general supplier due diligence for logistics and distribution labor practices.

Standards

HACCP
ISO 22000

FAQ

What are the most common compliance steps to bring imported brie cheese into Vietnam’s market?Importers typically need to complete animal-product import quarantine procedures with the competent veterinary authority, complete food-safety compliance for prepackaged processed foods (including product self-declaration with recent ISO 17025 lab test results), and ensure labeling meets Vietnam’s mandatory Vietnamese information requirements (often via a supplementary label if the original label is not sufficient).

Why is labeling a frequent bottleneck for imported brie cheese in Vietnam?Vietnam requires mandatory label information in Vietnamese for imported goods; if the original label does not show sufficient mandatory information in Vietnamese, a Vietnamese supplementary label is required and must be consistent with the original label and not obscure it.

What is the main food-safety risk importers should manage for brie-style soft cheeses?Soft cheeses like brie are internationally recognized as a higher-risk category for Listeria contamination compared with many harder cheeses, so importers typically prioritize hygienic controls at the producer, verified microbiological testing, and strict cold-chain handling.

Which retail channels in Vietnam are most likely to carry imported refrigerated specialty cheeses like brie?Modern grocery retail formats (supermarkets/hypermarkets and other stores with reliable refrigeration) and specialty/gourmet retailers are the most common outlets for imported refrigerated niche items like cheese, with additional demand coming from hotels and restaurants.