We produce semi-hard cheese in the best traditions of cheese making according to a unique recipe. Breeding cows eat nutritious forage from agricultural crops grown on fertile black earth soils. Cow cows delight us with large milk yields of raw milk, selected according to 29 quality parameters. It creates a semi-hard cheese with a pronounced cheesy, creamy, slightly spicy taste. Its consistency is elastic and dense, and the texture is uniform, without a pattern.

Served on sandwiches or separately with honey and nuts

Ingredients: normalized pasteurized cow's milk, sourdough based on lactic acid and thermophilic bacteria, edible cooking salt (contains an anti-caking agent potassium ferrocyanide), sodium nitrate preservative, annatto dye, calcium chloride thickener, enzyme preparation of animal origin: pepsin, chymosin.