Sabah Traditional Kozeh (Jug) Ripened Cheese

Unlike non-standardized artisanal practices, all milk undergoes stringent pasteurization prior to coagulation with certified lactic starter cultures. The subsequent 60+ days controlled aging creates natural acidification and low water activity, fully eliminating pathogenic risks such as Brucella and Listeria.

The formulation utilizes carefully selected wild mountain herbs including Ziziphora (kakuti), tarragon, savory, and cleaned Nigella sativa seeds. All botanical ingredients undergo strict microbiological sanitization prior to blending with the cheese curds.

The food-grade PP containers are hermetically sealed with induction aluminum foil barriers impermeable to oxygen and light. This barrier inhibits surface mold proliferation and lipid rancidity while uninterrupted refrigeration maintains bacterial metabolism in stasis.

Yes; a validated 6-month shelf life at 2-6°C, sturdy impact-resistant packaging, and full veterinary health certifications support refrigerated reefer transit to destinations across Iraq, Oman, Qatar, Russia, and Central Asia with consistent organoleptic quality.

Characterized by an ivory matte appearance, a semi-firm crumbly body, and an appetizing pungent aroma derived from proteolysis and alpine herbs. Ideal for premium hotel breakfast buffets, curated artisan cheese boards, and traditional pairings with hot flatbread, raw walnuts, and grapes.

Packed in 400 g consumer tubs, configured at 24 units per master shipping carton (net weight 9.6 kg). Minimum wholesale procurement starts at 50 cartons, dispatched exclusively via temperature-monitored refrigerated freight fleets.

The official Sabah COA guarantees zero E. coli per gram, coagulase-positive Staphylococci within strict regulatory limits, and complete absence of Salmonella spp. and Listeria monocytogenes in 25 g samples.