Sabah Feta Cheese Foil-Sealed Tub

The rigid tub features a snap-on reclosable lid that prevents peripheral drying after peeling the foil. Foodservice operators and delis can store and slice directly from the container without transferring to separate gastro-trays, speeding up kitchen preparation.

Formulated for high structural integrity, the cheese cuts cleanly into firm cubes without crumbly sludge. In Greek salads and cold platters, it holds defined edges while absorbing dressings without disintegrating.

Reinforced 5-ply cartons are precisely dimensioned to prevent top-load pressure on plastic lids. Pallets are stacked up to 10 layers high (approx. 96 to 100 cartons per pallet) with corner protectors and tensioned strapping for freight protection.

Fat in dry matter is maintained at a minimum of 42%, while total salt is capped at 2.5%. This aligns fully with national guidelines and GSO standards for white cheeses, preventing harsh bitterness and excess sodium intake.

Yes; cup denesting, curd dosing, induction foil heat-sealing in HEPA-filtered clean air, lid capping, and case packing are executed on fully automated continuous production lines under strict HACCP zoning.

Loading is conducted directly from the factory cold stores into pre-cooled, sealed refrigerated trailers. Veterinary health certs, certificate of origin, and customs clearance manifests are synchronized to ensure swift frontier transit.

After peeling the foil, firmly snap the plastic cover back on to shield the surface from odors and dehydration. Keep at 2 to 4 °C and consume within 10 days for optimal organoleptic quality.

Yes; verified B2B buyers can receive dedicated commercial samples in insulated thermal styrofoam boxes with ice gel packs, accompanied by factory COA sheets for physical testing and sensory clearance.