Hezar Lactic White Cheese

Coagulation is driven biochemically by thermophilic and mesophilic lactic cultures. Gradual acidification precipitates milk casein slowly, creating a distinctive spongy micro-structure with uniform eyelets, a springy mouthfeel, and a subtle tangy freshness.

Yes; immersion in controlled pasteurized brine prevents moisture evaporation from the porous curd, prevents slice fusion, and stops surface oxidation under vibration throughout inter-depot transit.

Lactic cheese delivers a rustic, airy crumb texture rather than the dense, homogenized gel matrix of UF cheeses. Unlike processed cheese spreads, it contains zero melting emulsifiers or phosphate salts.

Total shelf life is 75 days at 2°C to 5°C. Wholesale distributors must operate on a strict FIFO inventory cycle, ensuring retail delivery is achieved within the first 45 days post-packaging.

Each production run undergoes comprehensive QC profiling covering Coliforms, E. coli, Coagulase-positive Staphylococci, and Salmonella screening in strict adherence to national standards and ISO 22000 criteria.

Yes; commercial buyers can arrange multi-SKU consolidated shipments, combining lactic cheese with Labneh, breakfast cream, and UF white cheeses within temperature-compatible refrigerated loads.

Outer cartons are engineered from 5-ply water-resistant Kraft board with elevated Box Compression Test (BCT) ratings, engineered to withstand cold room humidity and prevent pallet collapse under vertical compression.