Full-fat hard-boiled cows with a minimum of 45% milk fat in dry matter.
Intended for direct use / consumption.
Storage and transport at a temperature of +2 °C to +8 °C.
Cheese and yellow cheese
Sheep and cow cheese with their nutritional and biological value are an indispensable part of the traditional diet in this area for centuries. They are made from pasteurized cow or sheep milk with the addition of starter culture, cheese.