Storage conditions:

75 days at t -4 ° C to 0 ° C

60 days at t from 0 ° C to + 8 ° C

Processed sausage cheese is made by remelting rennet cheese at a temperature of 95C with the last molding of the product on a unique equipment in the form of a sausage. Sausage cheese is smoked in special smoking chambers with the help of smoke from alder, cherry and other wood chips, for about three hours. The benefits of sausage cheese lie in the chemical composition. Since processed sausage cheese is produced at high temperatures, the composition of the product loses to other cheeses in the amount of useful compounds of natural origin. However, the benefits of sausage cheese are expressed in the high content of vitamins of group A, as well as folic acid, phosphorus, calcium and potassium. We use firewood for natural smoking: oak, alder, fruit trees. It is important to note: with natural smoking, the product is stored for a long time without losing its taste and aroma.

They are produced in a film under vacuum, which allows preserving the consumer properties of the product, protects the cheese from shrinking, improves the appearance and sanitary conditions of product delivery to the end consumer. This package complies with the high European level of food packaging.