Saturated cheese taste, delicate texture. Suitable for a quick breakfast, delicious salads and nutritious meals.

Ingredients: whole cow milk, skimmed cow milk, fermentation starter of mesophilic and thermophilic lactic acid bacteria, enzymatic milk coagulation agent of microbial origin, table salt, calcium chloride firming agent.

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

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.

Ingredients: whole cow's milk, white crystalline sugar (not less than 45%), milk sugar (lactose).

Dairy curd soft melted "Pizza Cheese, wood ovens", TM Lel'

Cheese product Pizza Cheese 31% (gas/electric), ТМ Lel', 1 kg

Ingredients: pasteurized milk, milk fat substitute (palm oil), salt, starter culture of mesophilic lactic acid bacteria, streptococcus thermophilus and Bulgarian Bacillus, microbial rennet. Food additive: potato starch.

Milk curd soft melted "Pizza Cheese, gas and electric ovens" 31% of total fat in dry matter (cube), TM Lel`

Ingredients: pasteurized milk, milk fat substitute (palm oil), salt, starter culture of mesophilic lactic acid bacteria, streptococcus thermophilus and Bulgarian Bacillus, microbial rennet.

Ingredients: acid-set cheese, whey butter, water, whey powder, protein-fat products (pasteurized water, powdered skimmed milk, butterfat substitute, milk protein concentrate, table salt, with the use of fermentation starter of pure cultures of mesophilic lactic acid bacteria, enzymatic milk coagulation agent of microbial origin, food additives: calcium chloride (E 509), potassium nitrate (E 252), Annatto natural coloring (E 160 b)), hard cheeses (pasteurized cow milk, skimmed milk, table salt, mesophilic and thermophilic cultures of lactic acid bacteria, enzymatic milk coagulation agent of microbial origin, food additives: calcium chloride (E 509), potassium nitrate (E 252), Annatto natural coloring (E 160 b); dairy cream – 5%, melting salt (food sodium tripolyphosphate); functional mixture (carrageenan, xanthan gum, guar gum, locust bean gum), table salt.

Dairy curd soft melted "Pizza Cheese, wood ovens" 45% of total fat in dry matter (cube), TM Lel'

Ingredients: water, acid-set cheese, protein-fat products (pasteurized water, powdered skimmed milk, butterfat substitute, milk protein concentrate, evaporated table salt, fermentation starter of pure cultures of mesophilic lactic acid bacteria, enzymatic milk coagulation agent of microbial origin, calcium chloride firming agent, potassium nitrate preservative, Annatto coloring), hard cheeses (pasteurized cow milk, skimmed milk, evaporated table salt, mesophilic and thermophilic cultures of lactic acid bacteria, enzymatic milk coagulation agent of microbial origin, calcium chloride firming agent, potassium nitrate preservative, Annatto coloring), butterfat substitute, demineralized whey powder, melting salt (food sodium tripolyphosphate), Cheddar cheese flavour additive – 1.1%, stabilizer (tara gum, xanthan gum, corn starch), evaporated table salt.

Made on the basis of sour milk cheese. This product is a great alternative to expensive cream cheeses. Ideal for making sauces, desserts and rolls.

Sweetened condensed milk with vegetable fat 8.5%. Made from skimmed milk, milk whey, cream, milk fat substitute, sugar, preservative, water. The appearance is consistent throughout the mass. The color is white with a creamy hue.

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.

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.

Ingredients: whole cow’s milk, skimmed cow’s milk, salt, lactic-acid bacteria starter, microbial rennet. Food additive: potato starch.

Product manufactured from pasteurized normalized cow's milk extra class by wet evaporation and preservation.

Color: white with a cream tint, uniform in mass. Taste and aroma: sweet, pure with expressed taste of pasteurized milk, without side effects and sent. Manufactured under DSTU 4274: 2003. Meets the requirements of the legislation of Ukraine and the European Union.

Ingredients: skimmed milk, sugar (13.98%), cream, milk sugar.

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.

The product is made from dairy raw materials extracted from the processing of extra-class cow's milk by evaporating some of the moisture with the addition of vegetable fats and canning with sugar. Color: uniform throughout. From white to light cream. Taste and aroma: sweet, pure with expressed taste of pasteurized milk, without side effects and sent.

It is made according to the requirements of TU U 15.5-00381152-001.

Meets the requirements of Ukraine and the European Union.

Ingredients: Concentrated demineralized whey, sugar (45%), skimmed milk, cream, Lactose.