Posts by شرکت داده‌ورزان

The right mix of fat and proteins along with the use of emulsifier salt, makes the texture of the product even, and even though it is not elastic, it does not lose a bit of its charm.

The topping can be proudly called Iranian. Its aroma, taste, appearance, raw materials and production steps are similar to the process.

The elegant appearance and lack of any unpleasant taste and smell is the result of Najvan’s effort to prepare this attractive type of cheese.