Semi-hard cheese

Semi-hard cheese is the most tender, delicately taste and high-caloric. The cheese is absorbed almost completely by the human organism. For the cheese production only a high-quality milk, a special fermenting starter are used and the maturation period is 40-45 days. The product is packed in a polymer casing by vacuum.

SEMI-HARD CHEESE "MAASDAM"

45% fat. WEIGHTED

Additional Info

  • Packing (capacity): 7 kg
  • Quantity in one pack: 1
  • Storage conditions: from -4 to 0° C with approx. humidity 85-90%
    from 0 to +8°С with approx. humidity 80-85%
  • Shelf life: 30 days
  • Packaging: polymer film

SEMI-HARD CHEESE "GROYCER"

50% fat. WEIGHTED

Additional Info

  • Packing (capacity): 7 kg
  • Quantity in one pack: 1
  • Storage conditions: from -4 to 0° C with approx. humidity 85-90%
    from 0 to +8°С with approx. humidity 80-85%
  • Shelf life: 120 days
  • Packaging: polymer film