Sabah Pecorino Cheese 200g

Yes, following traditional Pecorino standards, this product is produced exclusively from 100% pasteurized fresh sheep's milk sourced from selected Golestan pastures. It undergoes a controlled aging period of 3 to 5 months in temperature- and humidity-regulated curing rooms to form its dense, crystalline matrix and complex nutty aroma.

With low moisture content (under 36%) and firm curd density, it grates smoothly into fine fluffy powder or ribbons without gumming up grater blades. In traditional pasta sauces like Cacio e Pepe and Carbonara, it melts seamlessly into the starchy cooking water to create a glossy emulsion without greasy oil separation.

Each export carton contains 24 thermoform vacuum-sealed 200g wedges (net cheese weight: 4.8 kg, gross weight: ~5.2 kg). A standard 120x80 cm Euro pallet accommodates up to 110 cartons stacked across 10 interlocked tiers, representing over 500 kg of net matured cheese per pallet.

Due to reduced water activity (low moisture) and natural salinity, aged hard cheeses exhibit exceptional microbiological resilience. Multi-layer high-barrier vacuum packaging prevents mold sporulation and fat oxidation. While 4°C to 8°C chilled storage is prescribed, brief transit temperature swings do not compromise product safety or texture.

Sabah Pecorino is classified under global HS Code 040690 (Other cheeses / Hard matured cheeses). Export documentation includes commercial invoices, packing lists, clean bills of lading, Certificate of Origin, official Veterinary Health Certificate, and laboratory test reports.

The standard MOQ is 50 master cartons (1,200 units). For reefer container shipments, consolidation on mixed pallets with other Sabah hard cheeses, processed slices, and cream cheese lines is supported to optimize container space and inventory turnover for overseas partners.

Once the vacuum seal is punctured, the cheese block should be wrapped in breathable parchment/cheese paper or placed in an airtight container at 4°C to 8°C. This prevents surface condensation and drying out, allowing the cheese to retain its premium sensory attributes for up to 4 weeks.