|vacuum packaging||94820141402445||from 0,300 to 1300 g|
|Cardboard box contains 5 blocks||94820141402452||from 1.5 kg to 6.5 kg|
90 days at t from -4 ° C to +4 ° C
90 days at t from 0 ° С to + 8 ° С
Exceptionally natural smoking of cheese made it possible to achieve a much more piquant and unique taste, as well as an original aromatic range, close in quality to the most valuable cheeses such as Roquefort and Camembert. Smoking cheese also contributes to the formation of a fatty coating on the casing, can cause some dehydration of the surface, and also has a protective effect due to the phenolic compounds of smoke. The smoke from the wood envelops the product, killing all putrefactive microbes and bacteria, penetrates with its bactericidal cloud into every cell and makes the products incredibly valuable.