גבינות קשיו חצי קשות -דואט

Because the cheeses are probiotics, their shelf life is significantly extended in addition to the many benefits of probiotics.

Using probiotic bacteria, it is also possible to age cheeses and deepen their flavor.

Therefore, the cheeses do not spoil even after two months, but their taste changes (as long as they are not infected by external molds - it depends greatly on the environment in which they are stored).

The probiotic bacteria continue to work (the warmer it is, the faster they work) and cause the cheese to taste cheesier and more sour over time.

Most cheeses are tasty up to about two weeks from the date of production, after which the sour taste no longer compliments them and they are more vulnerable to mold from the environment (the boxes are not completely airtight).