usaid agro program

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

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

040620
Producer
Description

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

Additional info
Net weight: 1 kg
Type of packaging: Polymer film (in a mixture of gases), corrugated box 7 kg
Quantity of pieces in multiple-unit package: 7
Weight of multiple-unit package: 7.432 kg
Shelf life: 45 days
Storage temperature max (°C): 0 ºС to 6 ºС
Storage conditions: From more than 0 ºС to 6 ºС inclusive, and with relative humidity 85%
Energy value per 100 g of product: 1232 kJ / 296 kcal
Nutrition Facts (Food value) per 100 g of product: Protein - 21.5 g, fat - 22.5 g, of which saturated - 14.0 g, dietary fiber - 0 g, carbohydrates - 2.0 g, of which sugars - 0.1 g, salt - 0.9 g

Similar products

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
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.

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

usaid agro program
AltinCheese Red

During the 4-5 weeks of ripening, AltinCheese Red is washed with a special ripening solution of bacteria and red wine, which results in a strong dark purple crust with almost no mold, and forms a unique taste and color on the cheese.

The cheese has an unparalleled savory flavor and delicate texture. The consistency of mature cheese is flashy, very soft, almost spreading on the plate. It has an almost "animal" aroma - earth, basement, sweat, cut grass. The aftertaste is extremely pleasant, in the mouth there is 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 a sparkling wine into it and when the cheese is infused - cut into 8 pieces.

Ingredients: pasteurized cow's milk, salt (1.5-2) %, hardening agent, milk clotting enzyme preparation, bacterial culture of mesophilic and thermophilic lactic acid bacteria, culture of white mold Geotrichum candidum and Brevibacterium lines, yeast cultures, red dry table wine.