Cheese is a food consisting of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of the milk protein casein. Typically, the milk is acidified and addition of the enzyme rennet causes coagulation. The solids are then separated and pressed into final form. Some cheeses also contain molds, either on the outer rind or throughout. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Cheese has served as a hedge against famine and is a good travel food. It is valuable for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than the milk from which it is made. The long storage life of cheese allows selling it when markets are more favorable.
| Product name | Unit | Storage temp. | Shape, Dimensions | Unit per pack | Specification | Quantity on a pallet | Shelf life |
| GOUDA | kg | 2-10ºC | block | approx. 3 kg | Dutch type cheese produced from the best quality pasteurized milk. Cheese with characteristic mild taste of pasteurization | approx. 600 kg | 90 days |
| EDAMSKI | kg | 2-10ºC | block | approx. 3 kg | Dutch type cheese, very similar to Gouda, slightly different distribution of cheese holes. Mild taste, delicate saur taste, light spicy taste | approx. 600 kg | 90 days |
| MARINE | kg | 2-10ºC | block | approx. 3 kg | Cheese produced according to Dutch recipe from the best quality milk, soft consistency, numerous little holes, well salted | approx. 600 kg | 90 days |
| EDAMER | kg | 2-10ºC | block | approx. 3 kg | Dutch and Swiss type cheese, mild, delicate, slightly nut taste, aroma: light sour, irregular holes in cheese | approx. 600 kg | 60 days |
| SWISS | kg | 2-10ºC | block | approx. 3 kg | Swiss type cheese with "big holes", specific maturing process, nut aroma, slightly sweet taste | approx. 600 kg | 60 days |
| MOZARELLA | kg | 2-10ºC | block | approx. 3 kg | Type of cheese shortly maturing from cured mass. It has a proper malleability because it is used as a supplement to different dishes (pizza, casserole, sauces, salads) | approx. 600 kg | 45 days |
