Hezar Labneh Spreadable Cheese

Yes; optimized protein-to-fat homogenization prevents thermal cracking or phase separation during baking. It blends uniformly with eggs and cream, producing silky, lump-free cheesecake and pastry fillings.

Hezar Labneh is engineered with a mild 1.0% to 1.2% sodium chloride profile, significantly lower than traditional brined or Feta cheeses (2.5% to 3.5%), making it suitable for low-sodium consumer diets.

The tub is hermetically sealed with a multi-ply aluminum membrane on PP rim beneath an overcap. This zero-oxygen ingress barrier prevents surface lipid rancidity and mold growth for up to 90 days.

In-mold printing in custom destination languages (Arabic, Russian, English) requires a minimum 40ft reefer container volume (~50,000 units). For smaller consolidation lots, compliant supplemental adhesive labeling is applied.

Due to high-pressure dual-stage homogenization and mechanical curd deaeration, the product exhibits zero phase separation or wheying-off under normal chilled conditions; it is ready to spread upon peeling the foil.

Storage must be maintained strictly at 1°C to 4°C above freezing. Freezing shatters the protein emulsion, resulting in irreversible whey separation and a grainy curd upon thawing; reefer setpoints must strictly avoid freezing.

Each master carton packs 24 units of 350g (~9.2kg gross). Pallets are configured with 80 master cartons stacked across 5 tiers (~736kg gross), maximizing both volumetric and payload constraints in reefer trailers.