“Hollander” hard cheese with a slash coating, 45% fat.
“Hollander” cheese is a useful product rich in vitamins and minerals, which is produced from pasteurized milk without the addition of any harmful compounds. Production takes place according to old original recipes. It has won the love and recognition of consumers long ago for its mild, delicate cheese taste. The ripening period is 45 days. It has a dense consistency, but is very elastic, easily cut into slices and cubes. Due to its aroma, consistency, and delicate taste, it has various characteristics that clearly determine its popularity. It is suitable for making sandwiches and canapés. It tastes good in appetizers and rolls, successfully complements pasta, various types of salads, cheese soups, and potatoes, and reveals the taste of vegetable salads. It will be a great snack in combination with fruit and white wine.
“Tilsiter” hard cheese with slash coating, 50% fat.
Made from pasteurized milk using mesophilic lactic acid bacteria. The flavour is moderately pronounced cheesy with a slight sourness. It has a moderately firm texture with irregular holes and cracks. The color is light yellow with a dark brown crust. The ripening period is at least 30 days. It is formed by an embankment. It is a good addition to rye bread and dark beers. “Tilsiter” is a common table cheese, although it comes in numerous varieties. It is eaten in salads, melted in sauces, with potatoes, in pies, and in sandwiches.
“Prykarpatskyi” hard cheese in a film, 45% fat.
It is made from pasteurized cow’s milk with the introduction of a ferment for coagulation and leavening of mesophilic lactic acid bacteria. It is prepared exclusively according to the classic recipe. The cheese is hard, and yellow in color, and a lace of small cells is visible on the cut. It is prepared exclusively according to the classic recipe. The cheese is hard, and yellow in color, and a lace of small cells is visible on the cut. It has a classic taste with a slight sourness and does not contain extraneous odors. This cheese is a favorite snack and an excellent addition to sandwiches, salads, and cheese platters. Widely used in cooking. The product is greasy, so it melts easily. It is rubbed for breading, pizza, and casseroles. Processed cheese is tasty and tender.
“Gouda” hard cheese in film, 50% fat.
This cheese will surely satisfy the discerning taste of the most demanding cheese gourmets, combining the best features of Dutch cheeses made using classic technology. It is the most widespread cheese in the world and the most famous of all Dutch cheeses. Gouda cheese is famous for its rich, unique taste and smooth, plastic texture. Try it with hot desserts, warm salads and fish dishes. It tastes great with wine and other drinks.
“Staryi Sambir” hard cheese with slash coating, 50% fat.
It is made from milk sourced from cows that follow a strictly regulated diet, including meadow grasses and alfalfa. It is slightly different from other types of cheese. This is due to the composition of milk and its ripening time, which, in turn, is responsible for the texture of the cheese. Nut-caramel notes and an unforgettable aftertaste make this cheese popular among cheese gourmets and simple connoisseurs of quality cheeses. The ripening period is from 2 to 12 months. The cheese has a firm and brittle texture but melts in the mouth. Being an original and complex cheese, it is cut with a knife into flakes or beautiful slices. With the addition of dried fruits and nuts, you can get an incredible snack, which, thanks to its magical taste, is a decoration of any cheese board. The older the cheese, the deeper the aroma with hints of hazelnut. It makes an excellent dessert with wine (port wine) or your other favorite beverage. It tastes great with salads and with honey.
“Estonian” hard cheese in paraffin, 45% fat.
“Estonian” cheese with a wax coating is made on the basis of old recipes, which are currently improved to obtain an unsurpassed product flavour. As a result, we obtain excellent cheese with a pronounced cheese taste. The cheese has a uniform and firm texture, it is easy to rub and cut into slices and cubes. It tastes great as an addition to sandwiches and as a separate dish with coffee and tea. For beer lovers, it will become an indispensable attribute of a beer plate.
“Tilsiter” hard cheese with slash coating, 45% fat
Made from pasteurized milk using mesophilic lactic acid bacteria. The flavour is moderately pronounced cheesy with a slight sourness. It has a moderately firm texture with irregular holes and cracks. The color is light yellow with a dark brown crust. The ripening period is at least 30 days. It is formed by an embankment. It is a good addition to rye bread and dark beers. “Tilsiter” is a common table cheese, although it comes in numerous varieties. It is eaten in salads, melted in sauces, with potatoes, in pies, and in sandwiches.
“Gouda” hard cheese in paraffin, 50% fat.
Manufactured using the classic techniques of Dutch cheeses. The waxy crust allows the cheese to breathe; thanks to this, the fruit and caramel notes in the taste are better revealed. Gouda cheese is considered the best in the world. Young cheese has a pronounced sweet cheese flavour. Its aroma and taste become fuller and richer with time of ripening. The consistency of the cheese is very soft and plastic. It is easily cut with a knife into flakes or slices. It tastes amazing with morning coffee and tea. Harmoniously complements the flavour of salads, vegetable dishes, canapés, grilled vegetables. An excellent dessert for wine.
“Estonian” hard cheese in paraffin, 45% fat.
“Estonian” cheese is covered with a polymer film. It is manufactured using the latest technologies. It has a unique spicy flavour with sourness. It has a plastic and rather delicate texture, but, at the same time, it is perfectly cut and rubbed. Indispensable for cooking hot soups and cheese sauces. Also, it is used as a piquant ingredient for salads, tastes good with red dry wine, and will surely become an exquisite decoration for a cheese plate.
“Prykarpatskyi” hard cheese in a film, 50% fat.
It is made from pasteurized cow’s milk with the addition of a ferment for coagulation and leavening of mesophilic lactic acid bacteria. It is prepared exclusively according to the classic recipe. The cheese is hard, and yellow in color, and a lace of small cells is visible on the cut. It has a classic flavour with a slight sourness and does not contain extraneous odors. It is a favorite snack, as well as a great addition to a sandwich, salad, or cheese plate. Widely used in cooking. The product is greasy, so it melts easily. It is rubbed for breading, pizza, and casseroles. Processed cheese is tasty and tender.
