Tradition: Gazi Kashkaval sliced cheese in vacuum packaging made from 100% cow's milk with microbial lab, 45% fat i.tr. In brine, premium quality, vegetarian, Kasar peyniri, for oriental breakfast, as a pizza topping, for baking casseroles Use: as a side dish for bread or salad, consumed pure, when cooking, for gratin, whether cut, grated or pure, fried or grilled cheese, Kashkaval cream, dip, with Börek, with cakes, for oriental breakfast, on sandwiches, tarte flambée, as a topping on soups or salads. Origin: in the Balkans and Turkey, a very often used cut cheese, slightly spicy and strong taste, rounded off by a salt note. Kashkaval is made from cow's milk, spicy, spicy and often slightly salty Kashkaval: Kashkaval cheese is a popular cut cheese that is used in many countries of Eastern Europe and the Eastern Mediterranean in many dishes. The rind of the Kashkaval cut cheese is smooth and dry Health: naturally without dyes, no preservatives, lactose free, halal, gluten free and vegetarian, aged in brine, vacuumed Show More; Product description Product description Gazi Kashkaval Kasar Peyniri lactose-free full-fat cheese semi-hard, pasta filata cheese Kashkaval Cheese Lactose Free Semi Solid Cut Cheese Made From Cow's Milk As a side dish for bread or salad, consumed pure, when cooking, for gratin, whether cut, grated or pure, fried or grilled cheese, Kashkaval cream, dip, with Börek, with cakes, for oriental breakfast, on sandwiches, tarte flambée, as a topping on soups or salads. It is a very popular cut cheese in the Balkans and Turkey, slightly spicy and strong taste, rounded off by a salt note. Kashkaval is made from cow's milk, ideal for baking casseroles or as a pizza topping. The cheese is brewed during production and is a classic pasta filata cheese. Naturally without dyes, lactose free, no preservatives, no flavour enhancers, no added flavours, vegetarian, gluten-free, halal. Ingredients: Pasteurised cow's milk, table salt, microbial lactic acid cultures Ingredients Pasteurised cow's milk, table salt, microbial lactic acid cultures; Product description Product description Gazi Kashkaval Kasar Peyniri lactose-free full-fat cheese semi-hard, pasta filata cheese Kashkaval Cheese Lactose Free Semi Solid Cut Cheese Made From Cow's Milk As a side dish for bread or salad, consumed pure, when cooking, for gratin, whether cut, grated or pure, fried or grilled cheese, Kashkaval cream, dip, with Börek, with cakes, for oriental breakfast, on sandwiches, tarte flambée, as a topping on soups or salads. It is a very popular cut cheese in the Balkans and Turkey, slightly spicy and strong taste, rounded off by a salt note. Kashkaval is made from cow's milk, ideal for baking casseroles or as a pizza topping. The cheese is brewed during production and is a classic pasta filata cheese. Naturally without dyes, lactose free, no preservatives, no flavour enhancers, no added flavours, vegetarian, gluten-free, halal. Ingredients: Pasteurised cow's milk, table salt, microbial lactic acid cultures Ingredients Pasteurised cow's milk, table salt, microbial lactic acid cultures; Product description Gazi Kashkaval Kasar Peyniri lactose-free full-fat cheese semi-hard, pasta filata cheese Kashkaval Cheese Lactose Free Semi Solid Cut Cheese Made From Cow's Milk As a side dish for bread or salad, consumed pure, when cooking, for gratin, whether cut, grated or pure, fried or grilled cheese, Kashkaval cream, dip, with Börek, with cakes, for oriental breakfast, on sandwiches, tarte flambée, as a topping on soups or salads. It is a very popular cut cheese in the Balkans and Turkey, slightly spicy and strong taste, rounded off by a salt note. Kashkaval is made from cow's milk, ideal for baking casseroles or as a pizza topping. The cheese is brewed during production and is a classic pasta filata cheese. Naturally without dyes, lactose free, no preservatives, no flavour enhancers, no added flavours, vegetarian, gluten-free, halal. Ingredients: Pasteurised cow's milk, table salt, microbial lactic acid cultures Ingredients Pasteurised cow's milk, table salt, microbial lactic acid cultures
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