Hard Cheese
Traditional Dutch production technology. Thanks to special leavens, the cheese has a dense but at the same time quite elastic consistency. It has a delicious cheese taste with a slight sourness.
| Net weight: | 4-6 kg |
| Type of packaging: | Latex and wax coating |
| Quantity of pieces in multiple-unit package: | 2 pcs |
| Weight of multiple-unit package: | 8-12 kg |
| Shelf life: | 240 days |
| Storage temperature max (°C): | From 0°C to +4°C |
| Energy value per 100 g of product: | 1640 kJ / 392 kcal |
| Nutrition Facts (Food value) per 100 g of product: | Fats - 30.9 g, proteins - 23.5 g. |
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Production method: produced from raw milk curdling enzyme with lactic acid bacteria, with subsequent chederization and special thermomechanical treatment.
Small fractions without the crust (size 4x4 mm), no foreign objects and admixtures, dry, no moisture, no hard lumps. Color: from white to yellow, uniform throughout the mass.
The taste is mildly cottage cheese, sour milk, without additional flavors and odors, typical of a particular cheese. Allowed: slightly sour, spicy, tangy, ammonia, salty taste with a slight bitterness.
Albumin cheese "Ricotta Classic" is a product, the main component of which is albumin, produced by appropriate production technology from whey, obtained by thermal acid coagulation, with the addition of cream and subsequent thermo-mechanical processing.