Cheeses of solid "Russian", "Bukovinsky", "Hollad’s", "Family", "Maasdam" are made from cow's pasteurized milk with the introduction of pure cultures of lactic acid bacteria. This group of cheeses has a dense plastic consistency. The cut has a round and irregular shape. Characterized by pronounced cheese flavor and aroma.
Cheese products are made from skimmed milk, milk from cow's milk, a substitute for milk fat, by mixing it with an enzyme preparation.
Cheese products Gauda, Moskovsky and Russkiy are among the products of cheeses with a low temperature of second heating. They have a pronounced cheesy, slightly sour taste and a pleasant cheesy flavor. Color: white to slightly yellow, homogeneous in mass. Appearance: The crust is thin, without a thick surface layer, is covered with a polymeric film under a vacuum, which adheres tightly to the surface. Consistency: the dough is gentle, plastic.