₺579,00/ piece

Sakarya Abhaz (Abaza) Cheese 1 kg with PGI Geographical Indications Product
Sakarya Abhaz (Abaza) Cheese; It is a matured, fibrous, amber yellow colored and generally knitted cheese with properties between cheddar cheese and string cheese produced in Sakarya with the influence of the culture of the Abhaz people who settled in Sakarya approximately 700 years ago. It is produced from pure and natural daily cow's milk. It is a type of cheese that is frequently consumed due to its low salt content and high calcium content. It can be grilled or pan fried. You can use it in breakfast, salad, chicken, pasta, pies and pastries. The production of Sakarya Abhaz (Abaza) Cheese is based on the past and requires mastery skills. For this reason, all stages of production of Sakarya Abhaz (Abaza) Cheese, which is famous for its geographical border, must be carried out within the specified geographical limit.
Storage Conditions: It should be kept closed at +2 ºC / +4 ºC cold.
Origin: Türkiye
Sakarya Abhaz (Abaza) Cheese; It is a matured, fibrous, amber yellow colored and generally knitted cheese with properties between cheddar cheese and string cheese produced in Sakarya with the influence of the culture of the Abhaz people who settled in Sakarya approximately 700 years ago. Thanks to its fibrous structure, it can creep in hot water. The dry matter content of Sakarya Abhaz (Abaza) Cheese is 60-65% by weight; fat ratio is between 20-25% and protein ratio is between 23-27%. Distinctive features of Sakarya Abhaz (Abaza) Cheese; adding yoghurt at 40 ℃ after the milk is boiled (pasteurized) and then cooled to another 5 ℃ and added natural rennet (sirden rennet); After the fermentation and pressing processes, boiling twice and boiling in whey is beneficial. After boiling, seasonings such as thyme, usually black cumin, can be added. Sakarya Abhaz (Abaza) Cheese, which has a long history and is produced with the local method unique to Sakarya, has a reputation link with the geographical border.
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