Cheese “CLASSIC” is a popular, traditional semi-hard cheese with a broad range of application: starting with aromatic breakfast sandwiches covered with fresh salad leaves to exquisite cheese plates, casseroles, creams and salads. This cheese is made by separating the solid mass from the liquid; this is done by coagulating milk with the ferment chymosin or lactic acid bacteria. No doubt you will find at least several meals where this practical goody — cheese “CLASSIC” made by “Smiltenes piens” — is used both on the family breakfast table and at a cosy roadside restaurant.
Ingredients: pasteurised milk, calcium chloride, pure culture of lactic acid bacteria, microbial enzyme, common salt, colour beta carotene.
Packaging: in protective atmosphere, in film
100 g of product contains:
including saturated fatty acids
|29,6 g fat
Storage at temperature: +2 – +10C