It is made from pasteurized milk, using mesophilic and thermophilic streptococci, thermophilic lactic acid and propionic acid bacteria, milk-converting enzyme preparation of animal origin "Clerici 96/04", food salt, hardener-potassium chloride, preservative-potassium nitric acid, dye-beta-carotene, the surface is treated with preservative-natamycin. Nutritional value of 100 g of cheese: fat-31.5 g; protein-25.5 g. Energy value (calories) 100 g of product (average value): 1614.01 kJ(385.5 kcal). SHELF LIFE: at a temperature from 0 to 4 C and relative humidity from 80 to 85% -6 months. STO 0138689830-008-2021, GOST R 52686-2006, TS TR 033/2013 Mass fraction of fat in dry matter: 50%. The shape is a low cylinder. Head size: L - 254 mm, H - 130 mm. Weight of one head: 6.5 - 7.0 kg.