700 gr

Why are we making the production of Kashkaval Cheese in Cyprus? For the reason that the animals which are eating natural and healthy food with the help of the geographic and climatic structure at that area, can give us the milk with the best quality for our production.

Milk which is acquired in the 15.000 m2 hygienic factories based on automation, takes its place in our kitchens by passing all of the procedures below.

Halloumi Cheese is an example of the cheese which is made by boiling and kneading, without a hole and matured with bacteria. In terms of structure and composition, it resembles to Mozzarella and Kashkaval.

 - Clot mass which is pressed is left to acidification.

- Clot mass which receives the required acidification level is immersed into hot water (72-75(C) to get a dough like a plastic.

- It is shaped and matured into a mold.

- Milk which is used, flow of fermentation, boiling mass of cheese, kneading, also conditions of salting and storage are the factors affecting quality of Kashkaval.