The recipe for making Chechil cheese BOROVSKY CHEESE was born in the Caucasus, and the name translates as - confusing. It is prepared by hand by pulling it into thin threads, and then placed in a salted brine for further aging. The product is made only from natural raw materials, without the use of unnatural ingredients. The long flagella of the cheese are distinguished by a spicy salty taste with delicate creamy notes and an elastic consistency. Well suited as a snack for beer or wine. Can be used to prepare various salads. Chechil cheese BOBROVSKY CHEESE is always in the assortment of the METRO shopping center in Moscow. Ingredients: normalized pasteurized milk, using bacterial lyophilized starter culture, milk-clotting enzyme preparation, calcium chloride, table salt. Energy value: 276.0 kcal. Nutritional value per 100 g. : protein - 19.5g, fat - 22g, carbohydrates - 0g. Store at T from 0 to + 6'C and relative humidity from 75 to 80% - 60 days.
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