Starring Sabinovská hrudka, Balkan-type Cheese, and Sabinovská Brick 30% and 45%
Sabinov dairy is a factory of health and taste. Yes, we know it, and we believe you know it too. For those who haven't heard about it yet, we present a selection of four excellent cheeses whose unmistakable taste has already won several hundred gourmets. And what is the secret of their perfection? We are happy to tell you more about them.
Many of you know our products very well and seek our stores mainly for the quality of SABI. Nothing makes a producer happier than knowing their products are sought after and praised far and wide. This also applies to the four Sabinov cheeses: Sabinovská hrudka, Balkan-type cheese, and Sabinovská brick 30% and 45%. All are very tasty but still different. Do you know where they can be used? Some of you might have thought that Hrudka and Balkan-type cheese belong only to cold cuisine, while SABI brick is for hot dishes. That is not entirely accurate. All cheeses are suitable for both types of consumption.
Sabinovská hrudka and Balkan-type Cheese
White cheeses, round in shape, belonging to the group of natural fresh unripened SABI cheeses. Their taste is very similar, but the main difference is in their saltiness. If you have tasted them, you surely know both have a mild taste and melt pleasantly on the tongue. How to prepare them? Just in a vegetable salad or on a plate? That is one option. Have you tried grilling them? No? Then quickly try it. Don't wait for nice weather; a barbecue can be organized anytime. We guarantee you won't imagine your family idyll without them anymore. Sabinovská hrudka tastes great even fried, and for those who love salty food, we recommend Balkan-type cheese. Their amazing taste intensifies even more, if that's possible. Try it yourself and don't forget to send us your impressions (to email marketing@milakgro.sk), we would love to hear them.
Sabinovská Brick 30% and 45%
Sabinovská brick 30% and 45% belongs to the group of natural ripened SABI cheeses. It is an Edam-type cheese of Dutch origin with low-heated curd. It is made by so-called sweet coagulation of milk (by rennet) and then undergoes long-term ripening under optimal temperature and humidity conditions in ripening warehouses. The uniqueness of our brick, as with all SABI products, is conditioned by the use of first-class selected milk, adherence to traditional recipes, and classic production procedures. In our stores, you can buy them in various packaging sizes, whether a kilogram brick, portioned pieces, or slices. The use of these great SABI cheeses is again wide. You can use them in hot as well as cold cuisine. They excellently complement the taste of grapes, so you can prepare fresh canapés from them, or use them on open sandwiches or in salads. Both bricks are an excellent addition in hot cuisine as they melt beautifully when heated. The 30% brick is a great tip for classic frying, as it contains a high protein content and low fat content, maintaining its consistency. Conversely, for those who prefer a more melting cheese, we recommend the 45% Sabinov brick for heat treatment. The choice is up to you, but both bricks are suitable for use in baked pasta, stuffed schnitzels, toasts, or pizza preparation. The use is really wide, and it is only up to you in which dish you enjoy them the most.
