The unique technology of making cheese using only natural ingredients over the years has remained virtually unchanged, and there are only more fans of this cheese, not only in Estonia but also abroad. The process of making this cheese has not changed since its birth – October 4, 1984. Atleet is believed to be the most popular among Estonians.
It belongs to the category of semi-hard cheeses – that is, to the most popular and inexpensive varieties. Their short ripening period is distinguished – such cheeses are ready for use in 4-6 weeks. One of the characteristic features of this product is its unusual structure. It is covered in a small hole, like lace. But the popularity of cheese is not in the holes. In fact, Atleet is considered very useful and is an ideal product for athletes and fans of a healthy lifestyle.
This cheese is distinguished by a moderate amount of salt and fat, a balanced taste and a pleasant aroma. The lacy structure makes the cheese airy and delicious. The athlete is used for making sandwiches, as well as in processed form in pies, casseroles and other dishes.
Atleet is an ideal combination of taste, quality and benefit.