Sabah Traditional Kozeh (Jug) Ripened Cheese 200g

Following initial curd coagulating and pressing, the cheese undergoes a tightly controlled ripening process for 2 to 3 months under precise humidity and temperature regimes, facilitating enzymatic proteolysis that generates its signature sharp flavor.

In line with classic regional recipes, select sanitized indigenous mountain herbs are blended into the curd matrix, providing an authentic herbal pungency that balances the rich dairy acidity.

Traditional Kozeh cheese possesses a distinct, assertive salinity (approximately 3% to 4% salt) required for its preservation and aged flavor profile. Packaged under high-barrier vacuum films, it boasts a reliable 6-month chilled shelf life.

The minimum order quantity is 40 master cartons (960 units) for domestic wholesalers. For export clients, consolidated mixed-pallet shipments alongside other Sabah dairy SKUs can be arranged with all necessary health certifications.

The cheese displays a semi-firm, crumbly structure that breaks easily with a fork rather than cutting into clean rubbery slices. This granular mouthfeel makes it outstanding for traditional flatbread servings and gourmet cheese boards.

Due to lower moisture and specific protein ripening, it does not stretch like mozzarella; rather, it softens under heat, dispersing rich savory aromas that make it excellent as a flavor-enhancing topping for savory pastries, frittatas, and baked flatbreads.

The 200g unit size is optimized for rapid consumption cycles. Once unsealed, storing the remaining portion in an airtight container or sealable pouch inside the refrigerator prevents surface dehydration and preserves volatile aromas.