Welcome to the Center of Knafeh Cheese
PASTORAL®Welcome to the Center of Knafeh Cheese
PASTORAL®Welcome to the Center of Knafeh Cheese
PASTORAL®Welcome to the Center of Knafeh Cheese
PASTORAL®
Salty kunafa cheese
The cheese, which is brought to the desired pH value during the production phase, is cut into cubes and stored in cold storage after dry salting.
Since it is salty, its shelf life is longer.
Before making kunefe, the cheese to be used is desalinated by soaking it in water for 7-8 hours.
When it becomes completely salt-free, it is filtered, passed through a chopper and used in making kunefe.
The desalted product should be stored in the refrigerator and consumed within two days.
It should be frozen if not used. (Defrosted product cannot be frozen again)
When salt is removed, the volume and grammage of cheese increases.
This type of künefe cheese is generally suitable for künefe shops, restaurants, hotels and patisseries.
It requires preliminary preparation. The master must soak the cheese in water and bring it to a taste and shape suitable for use.
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