Hezar Cream Cheese

Fat in dry matter is maintained at a minimum of 60%. This natural butterfat density delivers a luxurious buttery mouthfeel and provides firm body, critical for piping stability and dessert layered fillings.

Formulated with minimal unbound water, it shows exceptional oven resistance. It resists surface cracking, browns evenly under caramelization temperatures, and maintains a moist, custard-like crumb.

Unopened shelf life is 90 days at 1°C to 4°C. Once the foil is unsealed, if accessed using sanitary utensils and re-covered with the snap-on lid, quality is retained for 7 to 10 days under refrigeration.

No; the formulation relies entirely on pure dairy constituents. Its firmness stems purely from natural cream fat, coagulated casein networks, and mechanical whey separation—free from artificial starches or gums.

Every export consignment is accompanied by a Certificate of Analysis (COA) covering fat, dry matter, pH, salt, and microbial pathogen screens, alongside veterinary health clearance and Halal certification.

Cartons are constructed of moisture-treated 5-ply corrugated board with tight internal cell fitment. This snug geometry prevents lateral shifting and offers high vertical crush resistance for 6-tier palletization.

Unlike Mascarpone, which is sweet and unfermented, Hezar cream cheese possesses a subtle lactic tang and light salinity. This flavor balance cuts through sweetness in patisserie creams and defines authentic cheesecake character.