The Traditional Balance of Flavor: Berberoğlu Milk Kashar Cheese
As a quality representative of Kashar cheese, one of the indispensable flavors of Turkish cuisine, Berberoğlu Milk Kashar Cheese is produced through the harmony of generations-old expertise and modern technology. This unique cheese, born from carefully selected raw milk, meticulous production processes, and blended traditional methods, is the crown jewel of breakfast tables, a flavor enhancer for meals, and an essential snack.
The secret of Berberoğlu Milk Kashar Cheese’s flavor begins with the freshest and highest quality raw milk. The milk is obtained from healthy cows raised under hygienic conditions and delivered to processing facilities via rapid cold chain systems. To preserve the milk’s natural structure, pasteurization is performed at controlled temperatures, thus maintaining maximum nutritional values.
The milk is curdled using special cheese enzymes and natural cultures. During this stage, acidity balance and temperature are carefully controlled. The resulting curd is cut with special blades into cheese grains. These grains represent one of the most crucial stages in determining the cheese’s texture.
The cheese grains are kneaded with water at specific temperatures and strained to form curds. Berberoğlu’s experienced masters monitor the cheese’s texture and elasticity at this stage to achieve the ideal consistency. The curd is placed into molds, pressed, and excess water is removed.
| NUTRITIONAL VALUES per 100g | ||
| ENERGY | 340 | kCal |
| PROTEIN | 27 | g |
| FAT (Total) | 25 | g |
| CARBOHYDRATES | 1.7 | mg |
| CALCIUM | 700 | mg |
