Cream cheese - it is dealt with cheese made of cottage cheese and full-cream milk with possible addition of cream for preparation of required content of milk fat in the product. The content of dry substance is min. 30% or 28%, content of fat is min.15% or 14%. Basic flavour variant – gervais – is of pure cream taste, of white milk or creamy yellowish colour. The consistence is mild, homogenous, and is easy to spread. As for other flavoured variants – impo, sweet capsicum, herbal – the taste, colour and consistence are influenced with the character of used preparation ingredients. They are appointed for direct consumption and, furthermore, they are suitable for preparation of different pastes.

Fresh cheese - it is dealt with fresh cheese made of processed pasteurised milk. The content of dry substance is min. 36%, the content of fat in dry substance is min. 60%. These are slightly salted, they are creamy, slightly sour in a basic flavour and their flavoured variants – garlic, horseradish, Mexico , Provencal spice – are after aroma and seasoning ingredient. Consistence is mild and homogenous. They are appointed for direct consumption in a fresh state and they are suitable with wine, for occasional parties and so on.

Processed cheese - it is dealt with cheese made of natural half-tough cheese, cottage cheese and butter, with addition of melting salt and ingredients according to the type of product during heating effect – melting blend – in production process. The content of dry substance is min. 33%, content of fat in dry substance is min. 14%. Basic flavour variant is purely cheesy after used natural cheese; other flavoured variants' taste, colour and consistence are influenced with the character of used ingredients. The products are distinguished by mild, homogenous and easy to spread consistence. Durability of products is given by used temperature during melting. We produce this cheese under the label of “Dr. Halíř”, or as the case may be with private labels. Processed cheese is appointed for direct consumption and it is also suitable for preparation of different pastes and refreshments.

Natural half-tough cheese of Gouda type - it is dealt with cheese made of processed pasteurised milk. The content of dry substance is min. 56%, content of fat in dry substance is min. 45%. This is cheese of different shapes, ageing under a plastic coating or red wax. The taste of cheese is mild, cheesy-almond, that is caused by long-term ageing in ageing cellars with exactly fixed humidity and temperature. This cheese is suitable for festive occasions, with wine and aperitif, they are also suitable for preparation of wide range of dishes (salads, sandwiches, appetisers, canapés, mixed cold meats, not for roasting and so on).

Thermised cream cheese - it is dealt with cheese made of cottage cheese and cream with possible addition of butter for processing required milk fat. The content of dry substance is min. 29% or 37%, content of fat in dry substance is min. 15% or 26%. The basic flavour variant – gervais – is creamy, of white milk or slightly creamy yellowish colour. Consistence is mild, homogenous and is easy to spread. As for other flavour variants, the taste, colour and consistence are influenced with the character of used preparation ingredients. The products are distinguished by increased durability that was reached with the usage of thermisation – thermic treatment of a product during its production. We produce them under the labels of “Milky” or “Krajanka”. They are appointed for direct consumption and they are also suitable for preparation of different pastes and refreshments.