Processed Cheese
It is made on the basis of natural butter and cheese without the addition of vegetable fats.
| Net weight: | 160 g |
| Type of packaging: | PET bottle |
| Quantity of pieces in multiple-unit package: | 16 pcs |
| Weight of multiple-unit package: | 2,56 kg |
| Shelf life: | 180 days |
| Storage temperature max (°C): | From 0°C to +4°C |
| Energy value per 100 g of product: | 874 kJ /211 kcal |
| Nutrition Facts (Food value) per 100 g of product: | Fat – 17,5 g, protein – 4,5 g, carbohydrates – 8,8 g, salt – not more then 2,5 g |
Similar products
Ingredients: cheese, water, butter, acid-set cheese, emulsifying salt (polyphosphate, pyrophosphate), powdered skimmed milk, demineralized whey powder, Cheddar cheese flavouring additive – 0.6% (table salt, white sugar, monosodium glutamate flavour enhancer, cheese flavour, powdered skimmed milk, maltodextrin, natural cheese powder, lactic acid antioxidant), stabilizer (processed Eucheuma seaweed, potassium chloride).
Old Parmental Cheese
Ingredients: pasteurized cow milk, skimmed milk, evaporated table salt, mesophilic and thermophilic cultures of lactic acid bacteria, enzymatic milk coagulation agent of microbial origin, food additives: calcium chloride firming agent, potassium nitrate preservative.
Made from high quality hard cheeses without added flavors and colors. This is a taste familiar to everyone from childhood, a delicious and nutritious product.
The cheese is made only from natural ingredients: hard cheese, butter.
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.
ALTIN CHEESE GOLD
AltinCheese is capable of surprising and charming any demanding gourmet. It is a very difficult type of cheese to make, it has a rich and deep taste. During 4-5 weeks of ripening, AltinCheese is washed with a special ripened bacterial solution, which results in the formation of a tough orange crust with almost no mold on the raw. The cheese has an unparalleled savory flavor and delicate texture.
The consistency of ripe cheese is flashy and very soft that spreads on the plate, it has almost a strong characteristic flavor. The aftertaste is particularly pleasant, in the mouth remains a slight sweetness with a nutty hint, as well as an irresistible desire to eat another piece.
Ingredients: pasteurized cow's milk, table salt (1.5-2) %, hardening agent, natural food coloring, milk clotting enzyme preparation, bacterial culture of mesophilic and thermophilic lactic acid bacteria, white mold Geotrichum candidum culture and Brevibacterium lines, yeast cultures.
Wine-crusted Camembert is made for festive occasions. During ripening, the cheese is washed several times in red wine, which results in its unique, distinctive flavor and color.
Cremajour
In the middle stage of ripening, a layer of pourable consistency appears between the mold and the cheese core. The taste becomes long - from sour dense middle through incredible creamy taste with citrus sounding flowing part of the cheese dough to nutty mushroom notes of velvety moldy cheese crust.
Ingredients: pasteurized cow's milk, salt (1.5-2) %, hardening agent, natural food coloring, milk clotting enzyme preparation, bacterial culture of mesophilic and thermophilic lactic acid bacteria, white mold Geotrichum candidum culture