Cream curd cheese

Cream curd cheese is manufactured from fresh natural milk stuff in accordance with the American processing technology.
As opposed to the majority of classical cheeses it doesn’t require long maturing.

Cream curd cheese can be used as a food product, for the production of desserts, fruit salads, cold and hot snacks, first and second courses, sandwiches, rolls of the Japanese cuisine etc.

Thaw cheese must at 6 - 12 ° C for 24 - 48 hours
After a complete defrost cheese must be given time to stabilize its structure.
If completely defrosted stand, smooth spreadable cheese acquires a structure well whipped, not stratified, holds its shape.