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.
| 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 |
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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.