Cretan cheese in brine 400g
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Product details
“Kalogerakis” Cretan Cheese in Brine 400g
Kalogerakis favorite soft Traditional Cretan Cheese, known also as feta, has an important place not only in Greeks’ daily diet but also in the diet of all those people who have visited the island and enjoyed it in various social events and tavernas.
Kalogerakis' Traditional Cretan Cheese is special and very popular on the island. It’s about a table, soft and white cheese of high-quality. It is made from sheep/goat and cow milk. It matures and it is preserved in brine.
Texture and colour: It is characterized as a soft, white cheese with a few or no cuts and no rind
Taste: It has a characteristic, brackish taste
“Key to success”: The constantly excellent quality and taste of the milk which comes from livestock grazing in mountain and foothill areas of Crete, an island blessed with rich flora.
Ingredients(Allergens in bold)
Min 70% pasteurized sheep milk, max 20% pasteurized goat milk, max 10% cow milk (fresh or dehydrated), lactic culture, rennet, salt, calcium chloride
Packaging
400g, 1kg, 4kg plastic container with brine, 16kg metal can with brine
Quality
Soft cheese of excellent quality.
Labelling on the package
Production day, Life expectancy. Other label data according to ER 1169/2011
Maturation
Min 3 months in a room with temperature of 14 - 18 °C and relative humidity 85 - 90%
Life expectancy
Best before 12 months after the packaging date
Nutrition declaration per 100g
- Energy/Calories: 1184kJ/285kcal
- Fat: 23.6g
- Saturated: 15.4g
- Carbohydrates: 0.9g
- Sugar: 0.4g
- Proteins: 17.2g
- Salt: 2.2g
Maintenance conditions
Storage conditions: 2 - 6°C (±1°C)
Organoleptic properties
- Taste: salty
- Colour: white
- Texture: compact
- Holes: few to none
- No skin
Physico-chemical properties
- Fat in dry matter: 48%
- Max moisture: 56%
- PH: <4.30
- Dioxins: <2,5pg/g of fat
- PCBs: <5,5pg/g of fat
- Pb: <0.02mg/g
- Aflatoxins: <0.05mg/kg
Microbiological
Listeria Monocytogens: Absent at 25g
