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Sausage processed cheese "Vershkovyi Rai"® is produced from hard, rennet and lactic cheese, with the addition of butter. The process of cheese melting includes the admixing of the special salts, which are called melters. Its peculiarity – "smoky" aroma sausage cheese gets owing to the smoking. For the smoking is applying sawdust of the safe trees, without any resin, such as: oak, birch, ash and alder. After the smoking, the sausage cheese is ready to eat. Thanks to the technology of the sausage cheese preparation, it retains all the healthy qualities of cheese, from which it was made of. Especially it is rich in calcium, protein, phosphorus and sodium, which is also necessary for any human body. Also the sausage cheese retains a large amount of vitamins, such as: A, B2, B5, B12, PP and useful for the skin and bone tissue, vitamin D. |
Name |
Mass of fat |
Weight per unit |
Type of packaging |
Number in the box |
Bar code |
Storage conditions | |
| temperature | shelf life | ||||||
| Sausage processed smoked cheese | 40% | non fixed weight | cellophane film | 2kg packed/3,6kg (sausage cheese) in the box | absent | -4°С...+4°С | 6 months |
| Product that contains milk, sausage processed smoked cheese | 40% | non fixed weight | cellophane film | 2kg packed/3,6kg (sausage cheese) in the box | absent | -4°С...+4°С | 6 months |
| Product that contains milk, sausage processed cheese with cardamon | 40% | non fixed weight | cellophane film | 2kg packed/3,6kg (sausage cheese) in the box | absent | -4°С...+4°С | 6 months |
| Product that contains milk, sausage processed cheese with paprika | 40% | non fixed weight | cellophane film | 2kg packed/3,6kg (sausage cheese) in the box | absent | -4°С...+4°С | 6 months |
Processed cheese
Butter and Spreads
Hard & Brined cheeses
Dairy products