Cheese is semi-hard. Made from natural cow's milk using special starter cultures. shape: Rectangular oblong bar, with slightly convex side surfaces. Appearance: the crust is strong, smooth, without damage and wrinkles. TU 9225-034-00419710-2004. TR CU 033/2013; TR CU 021/2011; TR CU 022/2011 Mass fraction of fat in dry matter: 50%. Nutritional value per 100 g of cheese: fat 31.0 gr., protein 25.0 gr. The energy value of the product is 374.0 kcal.(1567.0 kJ). It is suitable at a storage temperature from (-4) to 0 degrees and a relative humidity of no more than (85 - 90)%; 8 months. At a storage temperature from 0 to 6 degrees and a relative humidity of no more than (80 - 85)%; 6 months.