Enterprise production

CJSC Grafovsky Pischevik

• Hard rennet cheese:
  • Kostromskoy
  • Dutch cheese
  • Fat (greasy) cheese:
  • Susaninsky;
• Butter from cow milk:
  • Lubitelskoe,
  • Sweet butter,
  • Krestyanskoe sweet butter,
  • Melted butter;
• Pasteurized milk:
  • With a small percent of fat 2.5%,
  • Classic (3.2% of fat);
• A wide range of semi-smoked sausages;
• A wide range of boiled sausages;
• A wide range of boiled-smoked sausages.

Hard rennet cheeses

Cheese “Kostromskoy” 45% of fat, “Dutch cheese” 50% of fat, “Susaninsky” cheese 45% of fat are included into the group of hard cheeses, produced according to classic technology from natural dairy products. Production is ecologically clean, full of milk protein and fat that in its turn includes amino acid and fat dissoluble vitamins favourable for growth of young organism, energy accumulation and development of mental activity.

Cheese favours to deliverance of radioactive nuclide from human organism and it is very important for region with high level of radiation.

• “Susaninsky” cheese
  is produced in the shape of low cylinder with rounded sides.
  Large cheese about 6 kg.
  Small cheese about 3 kg.
  Yellow-orange colour.
  Energy value per 100 gr is 322 kilo-calorie.
• Cheese “Kostromskoy”
  Large cheese about 6 kg.
  Yellow-orange colour.
  Energy value per 100 gr is 350 kilo-calorie.
• “Dutch” cheese
  Round cheese about 2.5 kg covered with red plasticizer.
  50% of fat.
  Energy value per 100 gr is 377 kilo-calorie.