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

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).

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.

Soft melted cheese "Cheddarella" 45% of total fat in dry matter (cube), TM Lel'

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.

Production method: produced from raw milk curdling enzyme with lactic acid bacteria, with subsequent chederization and special thermomechanical treatment.

Cylindrical bars are packed in rectangular bags, with overall dimensions: 0.160 × 0.350 mm. Packed under vacuum.

The surface is clean with no mechanical damage, elastic, and allowed the presence of a print perforation. 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.