usaid agro program

ALTIN CHEESE GOLD

ALTIN CHEESE GOLD

0406
Producer
Description

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.

Additional info
Net weight: 1.2 kg
Type of packaging: Metallized paper
Quantity of pieces in multiple-unit package: 1
Weight of multiple-unit package: 1.3 kg
Shelf life: 50 days
Storage temperature max (°C): +2, +6°С
Storage conditions: Store in the package at the specified temperature
Energy value per 100 g of product: 1075 kJ
Nutrition Facts (Food value) per 100 g of product: Protein - 18.5 g; fats - 43.5 g; carbohydrates - 38.0 g; saturated fatty acids- 5.6 g

Similar products

Cheddar-Flavoured Processed Cheese

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.

Processed Cheese Cheddario

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.

Processed Cheese

It is made on the basis of natural butter and cheese without the addition of vegetable fats.

Smoked sausage processed cheeses

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.

usaid agro program
Camembert washed in wine

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.

usaid agro program
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