Cheese «Brynza», «Mozzarella» TM «Vershkovy rai» are rennet brined cheeses received by means of fermentation of fresh whole cow’s milk with enzymes and addition of lactic bacteria.

The salient feature of brined cheeses «Brynza» and «Mozzarella» is their maturation in the brine. Brined cheeses remain in the brain since production to consumption that provides specific nature of their organoleptic properties.

Cheeses «Brynza» and «Mozzarella» contain vitamins A, B, E and also potassium, calcium, phosphorus, fluorine and protein. Thanks to these trace elements consumption of such cheeses has a positive impact on the human skin. Calcium contained in the cheese strengthens the osseous system and the state of hair, teeth and nails depends on it. The calorie content of these cheeses is high but the benefit from consumption is high as well – it provides human’s body with nutrients.

Cheese «Suluguni» and «Chechyl Suluguni» TM «Vershkovy rai» are rennet brined cheeses received by means of fermentation of fresh whole cow’s milk with enzymes and addition of lactic bacteria. But technological peculiarity of production of these cheeses is the melting of cheese curd which gives it softness and malleability. Then curds are formed into pieces and placed into the brine for maturation.

Cheese «Suluguni» and «Chechyl Suluguni» have a pure sour milk moderately salty taste and smell, dense, layered, elastic consistence. The color of cheese is from white to light yellow, homogeneous throughout the mass.

Useful properties of our cheeses lie in the fact that they contain big amount of calcium, phosphorus and vitamin B2. Protein is in a more accessible form than in milk which contributes to its light absorption. 50 grams of these cheeses meet 30% of daily need of calcium, 20% of phosphorus, 15% in protein, niacin and vitamin B2, 5% of magnesium and retinol for the human being.