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

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.

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

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.

The following raw materials are used for the production of soft organic mozzarella cheese with a mass fraction of 45% fat in the dry matter:

- whole cow's milk;

- skimmed milk obtained by separation of whole organic milk;

-Calcium chloride;

- Yeast or fermenting preparations in accordance with current regulations.

- drinking water;

- coagulating enzyme preparation;

- Kitchen salt "Extra".

Appearance and consistency - the surface is clean, slightly moistened, without crust.

Taste and smell - a delicate creamy taste, slightly fresh, juicy when cut.

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.

The cheese is made only from natural ingredients: hard cheese, butter.

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

Condensed milk with sugar is made from whole cow milk, skimmed milk powder, cream, sugar and water. The appearance is consistent throughout the mass.  The color is white with a creamy hue.

Ingredients: dry whey, white crystalline sugar, vegetable (palm) oil, skimmed milk powder, milk sugar (lactose).

For the production of hard organic cheese "Ukrainian" with a mass fraction of fat 50% in dry matter use:

- extra class organic cow's milk;

- skim organic milk,

- leaven or fermented preparations of direct application;

- enzyme preparations;

- ground table salt, non-iodized for preparation of brine for pickling cheese;

- drinking water.

- plasticizers for surface coating.

Appearance and consistency - the surface is clean, smooth, without mechanical damage, foreign layers and a thick surface layer, covered with a protective coating of plasticizer, which is tightly adjacent to the surface of the cheese.

For packaged cheeses packaged under vacuum, the polymer film or package adheres tightly to the surface. The surface is clean, some moisture is allowed under the film or package.

Camembert with ashes will embellish any ordinary meal, turning it into a beautiful, unconventional gastronomic adventure. During the ripening of this special Camembert from Pastourelle, our cheesemakers several times breading the cheese in the ashes of fruit trees, which gives it a special softness, texture and unusually fragile flavor of a warm evening.

Ingredients: pasteurized cow's milk, salt (1.5-2) %, hardening agent, milk clotting enzyme preparation, bacterial culture of mesophilic and thermophilic lactic acid bacteria, white mold Geotrichum candidum culture, ashes

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.

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.

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.

Ingredients: Whole cow's milk, white crystalline sugar (not less than 43.5%), milk sugar (lactose)

It is a modern nutritious product with a European level of quality and a well-balanced combination of milk fats and vegetable oil.

The product is made from normalized cow's milk of extra class by evaporating moisture in vacuum evaporators and canning sugar with the addition of cocoa powder. The product has a sweet taste and aroma of natural cocoa condensed milk and milk chocolate color. It is made according to the requirements of DSTU 4275: 2003. It meets the requirements of the legislation of Ukraine and the European Union.

Ingredients: skimmed milk, sugar (19.1%), cream, cocoa powder (7%), milk sugar.

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.

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.

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