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.

Ingredients: cheese, water, butter, acid-set cheese, emulsifying salt (polyphosphate, pyrophosphate), powdered skimmed milk, demineralized whey powder, Cheddar cheese flavouring additive – 0.6% (table salt, white sugar, monosodium glutamate flavour enhancer, cheese flavour, powdered skimmed milk, maltodextrin, natural cheese powder, lactic acid antioxidant), stabilizer (processed Eucheuma seaweed, potassium chloride).

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.

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

Production method: produced from raw milk curdling enzyme with lactic acid bacteria, with subsequent chederization and special thermomechanical treatment.

Cylindrical bars are packed in rectangular bags, with overall dimensions: 0.160 × 0.350 mm. Packed under vacuum.

The surface is clean with no mechanical damage, elastic, and allowed the presence of a print perforation. 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.

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.

Ingredients: cheese (pasteurised cow's milk, salt, pure bacterial cultures, microbiological rennet)

`Ingredients: cheese (pasteurised cow's milk, salt, pure bacterial cultures, microbiological rennet)

`Ingredients: cottage cheese (pasteurised cow's milk, salt, pure bacterial cultures, microbiological rennet), roasted almonds (pasteurised cow's milk, salt, starter cultures, microbial rennet), roasted almonds

Ingredients: cheese (pasteurised cow's milk, salt, pure bacterial cultures, microbiological rennet)

Ingredients: cottage cheese (pasteurised cow's milk, salt, pure bacterial cultures, microbiological rennet), roasted cashews (pasteurised cow's milk, salt, starter cultures, microbial rennet), roasted cashews

Ingredients: cheese (pasteurised cow's milk, salt, pure bacterial cultures, microbiological rennet

Ingredients: cheese (pasteurised cow's milk, salt, pure bacterial cultures, microbiological rennet), roasted walnuts/cheese (pasteurised cow's milk, salt, starter cultures, microbial rennet), roasted walnuts

Ingredients: cheese (pasteurised cow's milk, salt, pure bacterial cultures, microbiological rennet)

`Ingredients: cheese (pasteurised cow's milk, salt, pure bacterial cultures, microbiological rennet)

`Ingredients: cheese (pasteurised cow's milk, salt, pure bacterial cultures, microbiological rennet)

Ingredients: cheese (pasteurised cow's milk, salt, pure bacterial cultures, microbiological rennet)