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Cheeses

  • Percentage of fat in the dry matter – 45%
    Ingredients:

    Normalized cow milk, table salt, calcium chloride as a hardening agent, rennet, bacterial starter cultures for fermentation.

    Nutritional value:
    Protein 24,0 g
    Fat 20,8 g
    Energy 1185 kJ
    Shelf life and storage conditions:

    In a vacuum package at relative air humidity not exceeding 85% and temperature ranging from 0°С to 6°С, no more than 60 days.

  • Percentage of fat in the dry matter – 45%
    Ingredients::

    Normalized cow milk, table salt, calcium chloride as a hardening agent, rennet, bacterial starter cultures for fermentation.

    Nutritional value:
    Fat 20,8 g
    Protein 24,0 g
    Energy 1185 kJ
    Shelf life and storage conditions::

    In a vacuum package at relative air humidity not exceeding 85% and temperature ranging from 0°С to 6°С, no more than 60 days.

  • 82.0% fat
    Ingredients::

    Pasteurized cow milk cream.

    Nutritional value:
    Fat 82,0 g
    Protein 0,5 g
    Carbohydrates 0,8 g
    Energy 3110 kJ
    Shelf life and storage conditions::

    At relative air humidity not exceeding 80% and temperature ranging from 0°С to 6°С below zero, no more than 35 days

  • Percentage of fat in the dry matter – 40%
    Ingredients::

    Normalized cow milk, table salt, calcium chloride as a hardening agent, rennet, bacterial starter cultures for fermentation.

    Nutritional value:
    Fat 20,8 g
    Protein 24,0 g
    Energy 1185 kJ
    Shelf life and storage conditions::

    In a vacuum package at relative air humidity not greater than 85% and temperature ranging from 0°С to 6°С, no more than 30 days

  • Percentage of fat in the dry matter – 40%
    Ingredients::

    Normalized cow milk, table salt, fresh cut herbs, at least 1% (dill, parsley), calcium chloride as a hardening agent, rennet, bacterial starter cultures for fermentation.

    Nutritional value:
    Fat 17,7 g
    Protein 14,8 g
    Energy 914 kJ
    Shelf life and storage conditions::

    In a vacuum package at relative air humidity not greater than 85% and temperature ranging from 0°С to 6°С, no more than 21 days

  • Percentage of fat in the dry matter – 40%
    Ingredients::

    Normalized cow milk, table salt, fresh cut herbs not less than 1% (dill, parsley), calcium chloride as a hardening agent, rennet, lactic acid bacterial starter cultures for fermentation.

    Nutritional value:
    Fat 16,2 g
    Protein 18,0 g
    Energy 911 kJ
    Shelf life and storage conditions::

    In a vacuum package at relative air humidity not greater than 85% and temperature ranging from 0°С to 6°С, no more than 21 days

  • Percentage of fat in the dry matter – 45%
    Ingredients::

    Normalized cow milk, table salt, calcium chloride as a hardening agent, rennet, bacterial starter cultures for fermentation.

    Nutritional value:
    Fat 24,3 g
    Protein 23,0 g
    Energy 1301 kJ
    Shelf life and storage conditions::

    In a vacuum package at relative air humidity not greater than 85% and temperature ranging from 0°С to 6°С, no more than 30 days

  • Percentage of fat in the dry matter – 40%
    Ingredients::

    Normalized cow milk, table salt, dry cut herbs not less than 0.3% (mint), calcium chloride as a hardening agent, rennet.

    Nutritional value:
    Fat 20,8 g
    Protein 24,0 g
    Energy 1185 kJ
    Shelf life and storage conditions::

    In a vacuum package at relative air humidity not greater than 85% and temperature ranging from 0°С to 6°С, no more than 30 days

  • Percentage of fat in the dry matter – 40%
    Ingredients:

    Normalized cow milk, table salt, calcium chloride as a hardening agent, rennet.

    Nutritional value:
    Fat 20,8 g
    Protein 24,0 g
    Energy 1185 kJ
    Shelf life and storage conditions:

    In a vacuum package at relative air humidity not greater than 85% and temperature ranging from 0°С to 6°С, no more than 30 days

  • Percentage of fat in the dry matter – 45%
    Ingredients::

    Normalized cow milk, table salt, calcium chloride as a hardening agent, rennet, bacterial starter cultures for fermentation.

    Nutritional value:
    Fat 22,2 g
    Protein 19,5 g
    Energy 1162 kJ
    Shelf life and storage conditions::

    In a vacuum package at relative air humidity not greater than 85% and temperature ranging from 0°С to 6°С, no more than 60 days

  • Percentage of fat in the dry matter – 45%
    Ingredients::

    Normalized cow milk, table salt, calcium chloride as a hardening agent, rennet, bacterial starter cultures for fermentation.

    Nutritional value:
    Fat 22,2 g
    Protein 19,5 g
    Energy 1162 kJ
    Shelf life and storage conditions::

    In a vacuum package at relative air humidity not greater than 85% and temperature ranging from 0°С to 6°С, no more than 30 days

  • Percentage of fat in the dry matter – 45%
    Ingredients::

    Normalized cow milk, table salt, dry cut herbs not less than 0.3% (dill, parsley).

    Nutritional value:
    Fat 16,5 g
    Protein 18,0 g
    Energy 954 kJ
    Shelf life and storage conditions::

    In a vacuum package at relative air humidity not greater than 85% and temperature ranging from 0°С to 6°С, no more than 21 days

  • Percentage of fat in the dry matter – 45%
    Ingredients::

    Normalized cow milk, table salt, calcium chloride as a hardening agent, rennet, bacterial starter cultures for fermentation.

    Nutritional value:
    Fat 24,3 g
    Protein 23,0 g
    Energy 1481 kJ
    Shelf life and storage conditions::

    In a vacuum package at relative air humidity not greater than 85% and temperature ranging from 0°С to 6°С, no more than 30 days

  • Ingredients:

    Cow milk whey.

    Nutritional value:
    Fat 13,0 g
    Protein 11,0 g
    Carbohydrates 3,0 g
    Energy 728 kJ
    Shelf life and storage conditions:

    At relative air humidity not exceeding 85% and temperature ranging from 0°С to 6°С, no more than 5 days

  • Percentage of fat in the dry matter – 45%
    Ingredients::

    Normalized cow milk, table salt, calcium chloride as a hardening agent, rennet, bacterial starter cultures for fermentation. GMO-free

    Nutritional value:
    Fat 22,2 g
    Protein 19,5 g
    Energy 1162 kJ
    Shelf life and storage conditions::

    In a vacuum package at relative air humidity not greater than 85% and temperature ranging from 0°С to 6°С, no more than 30 days

  • Percentage of fat in the dry matter – 40%
    Ingredients::

    Normalized cow milk, table salt, calcium chloride as a hardening agent, rennet, bacterial starter cultures for fermentation. GMO-free

    Nutritional value:
    Fat 20,8 g
    Protein 24,0 g
    Energy 1185 kJ
    Shelf life and storage conditions::

    In a vacuum package at relative air humidity not greater than 85% and temperature ranging from 0°С to 6°С, no more than 30 days

  • Percentage of fat in the dry matter – 45%
    Ingredients::

    Normalized cow milk, table salt, calcium chloride as a hardening agent, rennet, lactic acid bacterial starter cultures for fermentation GMO-free. GMO-free

    Nutritional value:
    Fat 16,2 g
    Protein 18,0 g
    Energy 911 kJ
    Shelf life and storage conditions::

    In a vacuum package at relative air humidity not greater than 85% and temperature ranging from 0°С to 6°С, no more than 21 days

  • Percentage of fat in the dry matter – 45%
    Ingredients::

    Normalized cow milk, table salt. GMO-free

    Nutritional value:
    Fat 16,5 g
    Protein 18,0 g
    Energy 954 kJ
    Shelf life and storage conditions::

    In a vacuum package at relative air humidity not greater than 85% and temperature ranging from 0°С to 6°С, no more than 21 days

  • Percentage of fat in the dry matter – 40%
    Ingredients::

    Normalized cow milk, table salt, calcium chloride as a hardening agent, rennet, bacterial starter cultures for fermentation. GMO-free

    Nutritional value:
    Fat 17,7 g
    Protein 14,8 g
    Energy 914 kJ
    Shelf life and storage conditions::

    In a vacuum package at relative air humidity not greater than 85% and temperature ranging from 0°С to 6°С, no more than 21 days