레바논 생 모짜렐라 치즈 공급업체 및 가격 — 마켓 오버뷰 2026

상위 제품

모짜렐라 치즈

하위 제품

생 슈레드 모짜렐라 치즈, 생 모짜렐라 치즈 슬라이스, 생 통 모짜렐라 치즈

최종 업데이트

2026-09-01

서치 및 소싱 팀을 위한 핵심 요약

페이지 데이터 최종 업데이트일: 2026-09-01.

소싱 진단

레바논산 생 모짜렐라 치즈, 우리도 들여올 수 있을까요?

필요한 스펙과 물량만 알려주세요. 실제로 소싱이 되는지, 어떤 원산지와 공급사가 맞는지 짚어드려요.

무료 진단, 계정 없이 이용 가능합니다.

레바논의 생 모짜렐라 치즈 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

레바논의 생 모짜렐라 치즈에 대해 수입 파트너 기업 1개가 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 100.0%에서 샘플링되었습니다.

생 모짜렐라 치즈의 레바논 샘플 수입 거래 및 가격 기록

레바논의 생 모짜렐라 치즈 샘플 수입 거래 3건은 가격 수준과 수요 측 거래 패턴 벤치마킹을 위한 날짜, 원산지, 무역 국가 맥락을 제공합니다.

레바논의 생 모짜렐라 치즈 샘플 수입 거래 단가(일자별): 2026-04-14: 6.00 USD / kg, 2025-09-20: 6.00 USD / kg, 2025-09-20: 6.00 USD / kg.

일자	신고 품목	단가	수출업체	수입업체	원산지
2026-04-14	MOZ***** ** ***** * *******	6.00 USD / kg	(-)	(-)	-
2025-09-20	MOZ***** ** ***** * *******	6.00 USD / kg	(-)	(-)	-
2025-09-20	MOZ***** ** ***** * *******	6.00 USD / kg	(-)	(-)	-

레바논 내 상위 생 모짜렐라 치즈 바이어, 수입업체 및 수요 파트너

선도 바이어 프로필을 검토하고 레바논의 생 모짜렐라 치즈에 대해 추적되는 전체 수입 파트너 기업 1개와 비교하세요. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석으로 수요 측 파트너 적합도를 평가할 수 있습니다.

(레바논)

최근 수입 거래: 2026-08-01

산업군: 음료 제조브로커 및 무역 대행식품 제조식품 포장식품 도매

밸류체인 역할: 유통 / 도매무역

레바논 수입 파트너 커버리지

1개 기업

수입 파트너 기업 수는 레바논의 생 모짜렐라 치즈 수요 측 가시성을 보여줍니다.

공급망 인텔리전스 분석과 기업 프로필을 활용해 레바논에서 활동 중인 생 모짜렐라 치즈 수입업체, 유통업체, 바이어 네트워크를 식별하세요.

수출 진단

우리 생 모짜렐라 치즈, 이 레바논 바이어들에게 팔 수 있을까요?

만드시는 제품만 알려주시면 됩니다. 지금 수출할 준비가 됐는지, 어느 시장이 맞는지 봐드려요.

무료 진단, 계정 없이 이용 가능합니다.

가격 데이터

레바논 생 모짜렐라 치즈 가격, 어디까지 필요하세요?

전체 가격 히스토리와 경쟁사 벤치마크를 열어드립니다. 어떤 숫자가 필요하신지만 말씀해 주시면 함께 살펴봐 드려요.

Classification

Product TypeProcessed Food

Product FormFresh (Chilled)

Industry PositionProcessed Dairy Product

Market

Fresh mozzarella cheese in Lebanon is a domestic-consumption product supplied by both local manufacturers and imported brands, and it is widely sold through modern retail as chilled packaged cheese. Lebanon’s Ministry of Agriculture explicitly regulates imports of “white cheeses” including mozzarella with detailed factory-registration, certification, and documentation requirements. Regulatory scrutiny in the dairy category includes enforcement against non-conforming products and the use of unauthorized or misleading additives, which raises compliance stakes for both importers and local producers. Because fresh mozzarella is high-moisture and perishable, cold-chain discipline is a primary operational constraint for distributors and retailers.

Market RoleDomestic consumption market with local production and imports

Domestic RoleChilled retail and foodservice cheese category supplied by Lebanese producers and importers; compliance-focused due to dairy enforcement activity

Market Growth

SeasonalityFresh mozzarella availability is generally year-round; supply continuity depends on milk availability and uninterrupted refrigerated distribution.

Specification

Physical Attributes

Unripened, smooth elastic “pasta filata” cheese with fibrous protein structure (Codex definition).
High-moisture mozzarella may form pockets containing liquid and may be sold packed with or without liquid (Codex).
Low-moisture mozzarella is firm/semi-hard, homogeneous, and suitable for shredding (Codex).

Compositional Metrics

Moisture class (high-moisture vs low-moisture) is a key specification axis recognized in Codex for mozzarella.

Packaging

Fresh mozzarella balls commonly sold in sealed tubs/packages (chilled retail).
Low-moisture/shredded formats commonly sold for cooking and foodservice use (retail and bulk packs).
Packaging and labeling should align with Lebanese standards for prepackaged foods (LIBNOR NL 206:2017) and Lebanon’s dairy import controls (e.g., sealed containers; restrictions on repacking for regulated dairy imports).

Supply Chain

Value Chain

Milk reception & testing → pasteurization → starter culture addition → coagulation (rennet/enzymes) → curd cutting & whey drainage → curd acidification to suitable pH → hot-water stretching (pasta filata) → molding → cooling → brining/salting → packaging → chilled distribution to retail/foodservice

Temperature

Chilled distribution is critical for fresh mozzarella quality and safety due to high moisture content and perishability.
Avoid temperature abuse during warehousing, retail display, and last-mile delivery to reduce spoilage and microbiological risk.

Shelf Life

Fresh (high-moisture) mozzarella has shorter shelf life than low-moisture shreddable mozzarella; preservative use, if any, should follow Codex mozzarella additive provisions and local Lebanese requirements.

Freight IntensityMedium

Transport ModeSea

Risks

Regulatory Compliance HighLebanon has explicit dairy enforcement sensitivity: the Ministry of Economy and Trade has warned that some milk/cheese products in the market were non-conforming due to the use of additives (e.g., starch or gelatin), and Lebanon’s Ministry of Agriculture import regime for mozzarella (as a regulated “white cheese”) is documentation- and certification-intensive; non-conformance or missing certificates can lead to delays, rejection, or enforcement action.Treat Lebanon as a high-compliance dairy destination: align formulation and additives to Codex mozzarella provisions and Lebanese standards, complete factory registration (where applicable), and run pre-shipment documentation and label checks against MoA Decision No. 514/1 and LIBNOR NL 206.

Food Safety MediumLebanon has documented food-safety campaign findings citing unsafe dairy products, and fresh mozzarella’s high moisture makes it sensitive to microbiological growth if cold chain is compromised.Use validated HACCP/ISO 22000 controls, maintain continuous refrigeration through warehousing and last-mile delivery, and implement lot-level sampling plans aligned to importer and authority expectations.

Logistics MediumFor imported mozzarella, refrigerated logistics and cold storage are cost- and disruption-sensitive; volatility in reefer freight availability or inland cold-chain reliability can raise landed costs and increase spoilage risk.Prefer consolidated reefer shipments with temperature monitoring, maintain contingency cold storage capacity, and diversify suppliers and shipment timing to reduce exposure to single-lane disruptions.

Documentation Gap MediumLebanon’s MoA Decision No. 514/1 lists multiple authenticated certificates for covered dairy imports (including veterinary health, chemical/microbiological analysis, and other hazard-related documentation); document mismatch or authentication issues can cause clearance delays.Use a standardized document pack with legalization/authentication workflow and verify certificate wording matches Lebanese MoA requirements before shipment dispatch.

Sustainability

Cold-chain energy dependence for chilled dairy distribution (risk elevated in crisis-affected operating environments).
Packaging waste from single-use tubs/bags for high-moisture mozzarella (potential scrutiny under broader food packaging discussions).

Labor & Social

Risk of informal or unlicensed dairy processing and distribution channels, increasing compliance and product-safety variance; enforcement actions and inspections have explicitly cited unsafe dairy products in Lebanon.

Standards

HACCP
ISO 22000

FAQ

What certificates and documents are commonly required to import mozzarella into Lebanon under Ministry of Agriculture controls?Lebanon’s Ministry of Agriculture Decision No. 514/1 (2016) explicitly includes mozzarella as a regulated “white cheese” and requires, among other items, prior factory registration, an official veterinary health certificate, authenticated certificate of origin, and a chemical and microbiological analysis certificate from an official or officially approved laboratory in the country of origin. The Decision also references additional documentation for specific hazards (e.g., radiological and dioxin documentation) and requires importer and warehousing documentation for shipment notifications.

Which Lebanese standard is commonly referenced for labeling of prepackaged foods sold in Lebanon?LIBNOR lists NL 206:2017 as the Lebanese standard for “Labelling of Prepackaged Foods,” which is a key reference point for prepackaged food label requirements in Lebanon.

Why is formulation and additive compliance a high-risk issue for milk and cheese products in Lebanon?Lebanon’s Ministry of Economy and Trade has publicly warned that some milk and cheese products in the market were non-conforming due to the use of certain additives (including examples such as starch or gelatin) and has called on importers and manufacturers to comply with mandatory standards. For mozzarella specifically, Codex Standard CXS 262-2006 defines permitted ingredients and lists food additive classes and additives that may be used under specified functions and limits, which can be used as a compliance benchmark alongside Lebanese requirements.