Curds are a traditional component of the Slovak menu. They are a product of fermented milk coagulation by live milk and probiotic cultures.
Sabinov Balkan-style Cheese
Fresh soft unripened natural curd cheese full-fat.
Produced by sweet curdling of milk, adding rennet, dairy and probiotic cultures Lactobacillus casei. After production, it is salted for 24 hours in a 25% brine solution, which increases the salt content and extends the minimum shelf life in the final product.
volume/weight
172 g - 220 g
172 g - 220 g
shelf life
30 days
30 days
packaging
9 - 10 pcs
9 - 10 pcs
Nutritional components per 100 g
| proteins: | 20,3 g / 40,6 % |
| fat: | 29,2 g / 41,7 % |
| of which saturated fatty acids: | 16,3 g / 81,5 % |
| carbohydrates: | 1,1 g / 0,4 % |
| of which sugars: | 0,6 g / 0,7 % |
| salt: | 5,1 g / 85,0 % |
| dry matter: | 54 % |
| milk fat: | 48 % |
| energy value: | 1457 kJ / 348 kcal |
