Cheese mass (pasteurized milk , tightening agent-calcium chloride, milk acidic bacteria in pure crop, microbial enzyme, nutritional beta-carotene), salt. Fat in dry matter- 45%. When the temperature changes, salt may appear on the surface of the product.

Store at + 20 C to + 60 C. After opening, store at + 20 C to + 60 C and consume within 3 days.

The taste of smoked cheese is unusual, it is characterized by juiciness and pleasant flavor. "Top Food" smoked cheese is a bright representative of smoked cheeses with a beautiful golden surface and a typical salty taste, which is inherent in these cheeses. The cheese has a dense consistency and fibrous texture. The threads of cheese are intertwined with each other in the form of a thick pigtail