Hard rennet cheese with a high temperature of the second heating from 48 ° C to 58 ° C. Made from natural cow's milk GOST R 52054 - 2003 using special starter cultures. Shape: Rectangular block with slightly convex side surfaces and rounded edges. Slight bulge of the upper and lower surfaces is allowed. Appearance: The crust is smooth, thin, without damage and without a thick subcortical layer, covered with special paraffin compounds. gost: TU 05321969-001-2015 Mass fraction of fat in dry matter: 45-50%. The mass fraction of moisture is 44%. Nutritional value of 100 g of the product fat 30.5 gr., protein 25.0 gr. The energy value of the product is 374.5 kcal. It is suitable at a storage temperature from -4 to 0 degrees and a relative humidity of no more than (85 - 90)%; 6 months. At a storage temperature from 0 to 6 degrees and a relative humidity of no more than (80 - 85)%; 5 months.