Lactose-free sour cream 20% fat content. Ingredients: cream, lactase enzyme, culture (milk). Consumable (day, month, year): in the upper part

Lactose-free semi-fat cow’s cottage cheese  Fat content in dry matter: at least 25% (m/m). Ingredients: pasteurized milk, culture, lactase enzyme.

The cheese is made in a traditional fashion and is smoked without use of artificial ingredients. It is available as