Aged kashar, one of the rarest cheese types in the category of ripened cheeses, is produced from the mixture of sheep, goat and cow milk depending on the season. Kashar cheese, which is boiled after clot extraction and formed into blocks in its gummy consistency, is packed in sacks after a pre-ripening period of 30 days and sent to cold storage rooms. It is offered to you after a ripening period of minimum 6 months. It stands out with its sharp and intense smell and its hard texture.
|ENERGY AND NUTRIENTS||100 g||100 g için RA*|
|--Saturated fat (g)||12,5||%63|
|- Sugars (g)||0||%0|
*The figures denote the Reference Intake (RI) level of an average adult. (8400kj/2000kcal)