Curds are a traditional component of the Slovak menu. They are a product of fermented milk coagulation by live milk and probiotic cultures.
Curd Cheese
Curds are a traditional component of the Slovak diet. They are the product of fermented milk coagulation by live milk and probiotic cultures. According to the intended use, the company produces them in a spreadable form intended for spreads and creams and in a curdy form intended for cooking. A classic product in the fresh cheese category is dairy curd. The market type intended for the final consumer is Sabinov curd, variously flavored, characterized by a mild sweet and sour taste, mainly used in cold cuisine, where the beneficial effects of the probiotic cultures contained (L.casei) can be fully utilized. A semi-finished product intended for bryndza production, distributed in bulk packaging, is cow curd.
200 g / 220 g
15 days
3 kg
Nutritional components per 100 g
| proteins: | 19,3 g / 38,6 % |
| fat: | 0,3 g / 0,4 % |
| of which saturated fatty acids: | 0,28 g / 1,4 % |
| carbohydrates: | 4,5 g / 1,7 % |
| of which sugars: | 0,1 g / 0,1 % |
| salt: | 0,08 g / 1,3 % |
| energy value: | 411 kJ / 98 kcal |
