Hard cheese, in general, are characterized by high digestibility and taste quality. It has a low moisture content and high hardness index, also. At first, it is possible due to the maturing period of up to three years, and secondly due to special technologies which allow to remove effectively moisture excess from cheese. That is why hard cheese has pronounced taste and aroma. Such type of cheese can retain its nutritional and taste characteristics for a long time.
Semi-hard cheese are inexpensive and mass varieties, generally. Due to the moisture level of about 50-70% it is convenient to cut these types of cheese by knife. Maturation terms varies from 4 to 6 weeks only, which ensures semi-hard cheeses mass character and low price.
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