Cheese is food that contains many easily assimilated proteins, milky fat and different salts and vitamins. Fat content in dry substance: 45%, moisture in matured cheese: 44% max, salt content: 1.5-3.0%. Typical cheesy tastes with moderate spicy and acid notes. The paste is moldable, slightly fragile, when subject to bend. Any cross section can display holes of round, oval or angular forms. Cheese is often used for sandwiches, salads and spaghetti and very tasteful when consumed as it is.

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Nomination: Foodstuffs