아르헨티나 순한 체다 치즈 가격 및 무역 — 마켓 오버뷰 2026

상위 제품

체다 치즈

HS 코드

040630

최종 업데이트

2026-08-19

서치 및 소싱 팀을 위한 핵심 요약

이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-08-19.

소싱 진단

아르헨티나산 순한 체다 치즈, 우리도 들여올 수 있을까요?

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

아르헨티나의 순한 체다 치즈 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

수출업체와 수입업체는 Supply Chain Intelligence 기업 프로필 및 분석으로 아르헨티나의 순한 체다 치즈 구매 수요, 파트너 밀도, 다운스트림 채널을 분석할 수 있습니다.

아르헨티나 내 순한 체다 치즈의 연간 수입 금액, 물량 및 수요 규모 (HS 코드 040630)

아르헨티나의 순한 체다 치즈 수입 물량/금액 1년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2024	814,105	4,547,206 USD

아르헨티나에 순한 체다 치즈를 공급하는 주요 원산지 공급국 (HS 코드 040630) 2024

2024년 기준, 아르헨티나로 순한 체다 치즈를 공급하는 상위 원산 공급국 4개 전반의 수입 물량과 금액을 비교하세요.

순위	국가	물량	금액
1	우루과이	621,983.2	3,562,696.27 USD
2	브라질	191,957.3	982,813.73 USD
3	프랑스	110.4	1,276.69 USD
4	미국	54.42	419.03 USD

수출 진단

우리 순한 체다 치즈, 이 아르헨티나 바이어들에게 팔 수 있을까요?

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

가격 데이터

가려진 아르헨티나 순한 체다 치즈 가격, 열어볼까요?

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

Classification

Product TypeProcessed Food

Product FormChilled

Industry PositionProcessed Dairy Product

Market

Mild cheddar cheese in Argentina is supplied by a domestic dairy industry anchored in the main Pampas dairy basins (notably Santa Fe, Córdoba and Buenos Aires), with products ranging from natural "Queso Cheddar" to processed, slice-ready "cheddar flavor" formats used heavily in foodservice. Argentina’s Código Alimentario Argentino (CAA) provides a specific standard-of-identity style definition for "Queso Cheddar" (semi-cooked curd, pressed, salted and matured) alongside separate definitions for "Queso Procesado/Fundido" made via heat fusion and emulsifying agents. In market practice, branded cheddar options highlight melt performance and sliceability for hamburgers and hot sandwiches, and some lines emphasize being non-processed with no preservatives/flavorings. For trade, SENASA is the competent authority for certifying dairy exports and requires exporting plants to be authorized for international transit, with destination-specific requirements that can include pre-listing and (for some destinations) Halal certification.

Market RoleDomestic consumption market with significant domestic production and export capability

Domestic RoleValue-added dairy product used in retail and especially foodservice (melt/slice applications)

Market Growth

Specification

Physical Attributes

Semi-hard paste; marketed for strong melt performance on hamburgers and hot preparations
Color described in CAA as white-yellow to yellow; commercial products may use annatto/paprika colorants depending on format

Compositional Metrics

CAA positions cheddar as "mediana humedad" (medium moisture) and "graso" (fat cheese)

Packaging

Sliced cheddar sold in stacked-slice bars for foodservice; products instruct refrigerated handling (e.g., 1–10°C) and list shelf-life on commercial specifications

Supply Chain

Value Chain

Milk collection in Pampas dairy basins → dairy plant processing → cheddar manufacturing (curd cooking/pressing/ripening) and/or processed-cheese fusion for slice formats → refrigerated packaging → chilled distribution to foodservice and retail

Temperature

Commercial cheddar slices for foodservice specify refrigerated storage/transport (e.g., 1–10°C).

Shelf Life

A commercial foodservice cheddar slice bar lists a refrigerated shelf life of 120 days (product-specific; varies by producer and format).

Freight IntensityMedium

Transport ModeMultimodal

Risks

Sanitary Market Access HighArgentina’s sanitary status (notably foot-and-mouth disease considerations) can directly close specific export destinations for dairy products; SENASA lists destinations where dairy exports are not currently possible due to Argentina’s FMD-related status, and export authorization is destination-by-destination.Before contracting sales, confirm the destination is open for Argentine dairy under the current SENASA guidance and that the plant is authorized for that destination (including any pre-listing/audit); maintain contingency destination options.

Logistics MediumCold-chain breaks or delays can compromise quality and reduce remaining shelf life for chilled cheddar formats; commercial sliced products specify refrigerated handling ranges (e.g., 1–10°C) and finite shelf-life windows.Use continuous temperature monitoring in refrigerated storage/transport, align inventory turns to stated shelf life, and qualify distributors with cold-chain SOPs.

Regulatory Compliance MediumProduct identity and labeling risk exists because the CAA defines "Queso Cheddar" separately from "Queso Procesado/Fundido" (processed cheese made via heat fusion and emulsifying agents). Market products marketed as cheddar may be either natural cheddar or processed/"cheddar flavor" slice formats with emulsifying salts and preservatives, so misclassification can trigger compliance issues.Match product naming and ingredient declarations to the relevant CAA category (cheddar vs processed cheese), and maintain formulation/processing dossiers aligned to CAA and destination requirements.

Sustainability

Greenhouse-gas mitigation and climate-smart dairy practices are an active theme in Argentina’s dairy sector (e.g., INTA’s "Lecheck" good-practices system includes climate mitigation and adaptation components).
Water-use efficiency and water-footprint measurement in dairy production systems has been explicitly addressed by INTA researchers (methodology work for dairy systems in Argentina).

Standards

HACCP (required/recognized for some export destinations per SENASA destination requirement summaries)
Good Manufacturing Practices / BPM referenced via Mercosur GMP framework in SENASA export guidance for dairy establishments

FAQ

How does Argentina’s food code define “Queso Cheddar”?Argentina’s Código Alimentario Argentino (CAA) defines “Queso Cheddar” as a medium-moisture, full-fat cheese made from whole milk (optionally with added cream), acidified with lactic cultures and coagulated with rennet/enzymes, then semi-cooked, moulded, salted, pressed and matured, and sold under the name “Queso Cheddar”.

What storage temperature is indicated for commercial cheddar slices used in foodservice in Argentina?A commercially marketed Argentine foodservice cheddar slice product specifies keeping it refrigerated within a range of 1–10°C during storage/transport.

What is the key regulatory gate for exporting cheddar/cheese products from Argentina?SENASA is the authorized body for certifying Argentina’s dairy exports, and exports must come from establishments authorized by SENASA for international transit; requirements are destination-specific and may include pre-listing, audits, and (for some destinations) Halal certification.