Sabah Pecorino Round Hard Cheese

Sabah Pecorino round cheese exhibits robust structural stability due to its low moisture and dense texture; however, reefer transport maintained strictly at 4°C to 6°C is mandatory. Relative humidity must be kept around 75% to 80% to avoid surface condensation inside the master cartons during intermodal transit.

The minimum order quantity for regional distribution is 25 cartons, whereas cross-border export shipments require at least one standard consolidated pallet. Each EUR-pallet (120x80 cm) holds approximately 40 to 50 master cartons, secured with heavy-duty stretch wrapping and corner edge protectors.

Yes, its dense curd structure and lower moisture prevent gumming during high-speed industrial shredding and micro-plane grating. It yields uniform flakes and free-flowing powder, making it optimal for commercial sauce manufacturers, pasta processors, and central kitchens.

Each export consignment includes an official Veterinary Health Certificate, detailed Certificate of Analysis (COA), Certificate of Origin, Halal certificate, and ISO 22000 compliance sheet. Labeling complies with destination country regulations, incorporating bilingual lot numbers and expiration dates.

The cheese undergoes controlled maturation in specialized aging rooms to develop a distinct savory, slightly sharp, and nutty flavor profile. The piquancy is robust enough to maintain identity in hot culinary applications without introducing astringent bitterness.

Primary packaging utilizes high-barrier multi-layer polymers under vacuum seal, preventing aerobic mold formation and moisture weight loss. Secondary packaging consists of heavy-duty 5-ply corrugated cartons treated for cold-store humidity, preventing crushing during stacking.

Technical evaluation samples accompanied by verified COA certificates are provided to accredited food service operators and wholesale importers. Quality claims are resolved through mutual testing protocols, requiring lot identification and verifiable cold-chain temperature logs.