Sabah Bulgarian White Brined Cheese 8kg Tin

The food-grade lacquered tin prevents light and oxygen ingress completely. Immersing the cheese blocks in balanced pasteurized brine buffers mechanical shock and prevents curd breakdown during long transit.

Total solids average over 45% with fat in dry matter standardized between 40% and 45%. Salt content in the equilibrium brine ranges between 3.5% and 4.5%, balancing firmness and traditional salinity.

Refrigeration must be strictly maintained at 1°C to 4°C. Temperatures exceeding 6°C accelerate fermentation, softening curd firmness and potentially causing tin bulging due to residual gas release.

Factory-gate MOQ is 100 tins. For reefer containers (20ft/40ft), tins are palletized on 100x120cm pallets stacked 4 to 5 tiers high, secured with edge protectors and high-tensile stretch film.

Yes, all official export orders include physical, chemical, and microbiological COAs from accredited factory laboratories, accompanied by Veterinary Health and Halal certifications.

After unsealing, cheese portions must remain fully submerged in the original brine. Using sanitized utensils and resealing in clean stainless steel or polypropylene containers allows up to 30 days of freshness at 2–4°C.

For full container load (FCL) annual commitments, Sabah accommodates customized lithographed tin prints or waterproof regulatory adhesive labels translated to English, Arabic, or Russian.