Sharri Sheep's Yellow Cheese
Shape: Round;
Color: Yellow color;
Surface and structure: Strong homogeneous elastic without separation of layers with a significant specific fatty structure;
Taste and smell: The taste is spicy with a special aroma of baked cheese.
Composition:Sheep's milk, salt, starter culture, yeast. Dry matter 45-50%, water 50-55%
Color: Yellow color;
Surface and structure: Strong homogeneous elastic without separation of layers with a significant specific fatty structure;
Taste and smell: The taste is spicy with a special aroma of baked cheese.
Composition:Sheep's milk, salt, starter culture, yeast. Dry matter 45-50%, water 50-55%
Raw milk is provided by purchasing it from individual farmers in the surroundings of the Polog region. Every time the milk is received, it is checked for physical, chemical, hygienic characteristics, as well as other necessary technological processing.
After the pasteurization and cooling of the milk to the appropriate temperature, it is transferred to the tank for processing, where it is pressed by adding culture and rennet.
The resulting mass of cheese is cut, processed and then put through a drum into a basque to be squeezed and pressed. The same, after being pressed, is put into aggregate with salt and formed. After a certain time, it is removed from the form and placed in a warm chamber for 1 week. Afterwards it is vacuumed and stored in a cold chamber.
The HACCP system is used as a method to ensure food safety in the production process.
After the pasteurization and cooling of the milk to the appropriate temperature, it is transferred to the tank for processing, where it is pressed by adding culture and rennet.
The resulting mass of cheese is cut, processed and then put through a drum into a basque to be squeezed and pressed. The same, after being pressed, is put into aggregate with salt and formed. After a certain time, it is removed from the form and placed in a warm chamber for 1 week. Afterwards it is vacuumed and stored in a cold chamber.
The HACCP system is used as a method to ensure food safety in the production process.
Packaging:Vacuum-packed pies in bags of 7-9 kg and pieces vacuum-packed in bags of 0.8-1 kg.
This product is intended for all categories of consumers, except for people allergic to milk and dairy products.