Cretan cheese in brine 1Kg
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“Kalogerakis” Cretan Cheese in Brine 400g
Cretan cheese is also known as Feta. Its history is lost in the mists of time, and is reported even in Homer’s Odyssey.
It is a white soft table cheese, and has a unique salty taste with rich blend of dairy proteins. It is produced from sheep and goat milk and it is a high quality cheese.
It can be part of every meal and is essential ingredient in many traditional recipes.
It is the basic ingredients of the famous Greek salad and is the best filling for cheese pies.
The Cretan Soft Cheese is exported to many countries all over the world, and the original product has the Greek flag on the package, as well as information on the type of milk used and the origins of its production.
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.
Min 70% pasteurized sheep milk, max 20% pasteurized goat milk, max 10% cow milk (fresh or dehydrated), lactic culture, rennet, salt, calcium chloride
400g, 1kg, 4kg plastic container with brine, 16kg metal can with brine
Soft cheese of excellent quality.
Labelling on the package
Production day, Life expectancy. Other label data according to ER 1169/2011
Min 3 months in a room with temperature of 14 - 18 °C and relative humidity 85 - 90%
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
Storage conditions: 2 - 6°C (±1°C)
- Taste: salty
- Colour: white
- Texture: compact
- Holes: few to none
- No skin
- 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
Listeria Monocytogens: Absent at 25g