Soft Cheese Mozzarella
Ingredients: Produced of whole cow milk, skimmed cow milk, salt, fermentation starter of lactic acid bacterium, microbial milk-clotting enzyme agent. Food additives: calcium chloride.
| Net weight: | 2.5 kg |
| Type of packaging: | Barrier-type polymer packages |
| Quantity of pieces in multiple-unit package: | 8 |
| Weight of multiple-unit package: | 19-20 kg |
| Storage conditions: | Store frozen at temperature between -20°С and -15°С and at relative humidity of (85±5)% not more than 12 months. After defrosting at relative humidity of (85±5)% keep between 0°С and 6°С not more than 48 hours. |
| Energy value per 100 g of product: | 1399 KJ (334 cal). |
| Nutrition Facts (Food value) per 100 g of product: | Fat—23,9 g, protein—29,7 g. |
Similar products
AltinCheese 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 a strong orange crust with almost no mold on the raw. The cheese has an unparalleled savory flavor and delicate texture.
The consistency of mature 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.
Magnificent serving due to the hole on the top, it is recommended to pour sparkling wine in it and when the cheese is infused - cut into 8 pieces.
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, culture of white mold Geotrichum candidum and Brevibacterium lines, yeast cultures.
CAMEMBERT
Camembert is characterized by an elastic, fleshy curd consistency, covered with a thin crust with a fluffy noble mold, saturating the taste with hints of milk, nuts, mushrooms, herbs and fruit notes.
The flavor of Camembert varies depending on the ripening period - from delicate milky to bright saturated. In addition, in the late stages of ripening camembert acquires a characteristic fluidity and explicit flavor. This cheese will fit easily and elegantly into any company and meal - from a quick breakfast to a sophisticated dinner with the most demanding guests. Its uniqueness is revealed when it’s delicious crust with mushroom flavor and tender creamy flesh melts on the lips. Possesses a higher fat content and fluidity than the brie, making this cheese especially tender and easy to digest.
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, culture of white Geotrichum candidum mold
CLASSIC BRIE 1.3 kg
Brie is the cheese of kings and the king of cheeses.
Brie Pastourelle is a soft cheese in a noble white mold with a particularly delicate mushroom flavor. It has a smooth, creamy, light straw-colored pulp and a white, velvety crust with an aftertaste of hazelnuts. This is one of the most difficult cheeses to make, belongs to the 4th of 5 classes of complexity. It cannot be made industrially, only manufactory handmade. Chameleon cheese, because the delicate texture and multifaceted flavor, change throughout the ripening period. Achieving the necessary taste parameters is possible with a deep knowledge of microbiology and strict adherence to traditional technology.
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, culture of white mold Geotrichum candidum and Brevibacterium lines, yeast cultures.