Cheese firm krasnogradskiya
CHEESE OF THE RUSSIAN KRASNOGRADSKY 50% (WEIGHT OF THE CIRCLE 8KG)
Cheese firm "Russian classical" TM Krasnogradsky
Igotovlen on TU U 15.5-24934992-005:2005U U 15.8-24934992-012:2008
The semisolid abomasal cheese developed from cow's milk.
As initial raw materials at its preparation serves pasteurized milk. The curtailing abomasal enzyme and ferment of lactic bacteria is added to cow's milk in the course of production. As a result ready cheese Russian differs in yellow color, has the expressed cheese taste, traditional, a little sourish, and on a cut it is possible to see lace from the small eyes of the irregular, angular and slit-like shape which are evenly located on all weight.
Packing - the package polymeric soldered weight from 4 kg to 11 kg, 250-400 gr. vacuum-packed
Periods of storage of 3 months at-4 to 0C