In Iranian & European foods (rice, pasta, soup, sauce, pizza & souffle) salads & Fruity desserts
Properties This Cheese after production is kept for a certain period of time for maturation.The longer the maturation period the better the quality, taste and smell of the cheese.The maturation period of this cheese is 12 months in cold storage conditions.Parmesan cheese is one of the most well-known with the highest sales rate among Italian cheese. Mild, nutty, settled taste of this cheese makes it very useful in any food. One kilogram of Parmesan cheese has equal nutrients of 22 to 24 kilogram of fresh milk. For the first time in Iran this cheese is produced by Kalleh Dairy Co. Usage In Iranian & European foods (rice, pasta, soup, sauce, pizza & souffle) salads & Fruity desserts Conditions three months/Refrigerated in 4-8 0c Ingredients Pasteurized Milk, Calcium Chloride Rennet, Starter Value in 100gr Material name Value in 100 gr. Fat 30G Dry Matter 70G Fat in Dry matter 43% Moisture 30G Energy 418Kcal
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Product Type:
Cheese
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Type:
Parmesan Cheese
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