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Description
Firm cheeses are one of kinds of cheese in general. Firm cheeses are divided into types among which the following is main:
- firm cheese of type Dutch, the content of fat in which does not exceed 45 percent on solid; small small "eyes" are allowed; taste is slightly ostrenky, sourish. The most known grades of firm cheese of this type are the Yaroslavl, Kostroma, Dutch.
- firm cheese of type Swiss, the content of fat in which does not exceed 50 percent on solid; big "eyes" of rounded shape are allowed; cheese has spicy and sweetish smack. The most known grades are the Soviet, Moscow, Altai and Swiss.
- firm cheese of type of Cheddar, the content of fat in which does not exceed 50 percent; "peephole" has no, taste sourish. The most known grades are a black Altai cheese and cheddar cheese.
- firm cheese of type mountain terochny which is applied only in a grated look and is used as seasoning.
- firm cheese of type Dutch, the content of fat in which does not exceed 45 percent on solid; small small "eyes" are allowed; taste is slightly ostrenky, sourish. The most known grades of firm cheese of this type are the Yaroslavl, Kostroma, Dutch.
- firm cheese of type Swiss, the content of fat in which does not exceed 50 percent on solid; big "eyes" of rounded shape are allowed; cheese has spicy and sweetish smack. The most known grades are the Soviet, Moscow, Altai and Swiss.
- firm cheese of type of Cheddar, the content of fat in which does not exceed 50 percent; "peephole" has no, taste sourish. The most known grades are a black Altai cheese and cheddar cheese.
- firm cheese of type mountain terochny which is applied only in a grated look and is used as seasoning.
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