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Kashar Cheese

Contrary to popular belief, the quality of kashar cheese is determined not by its color, but by its contents. Processed entirely with pure milk, natural abomasum yeast, and very little salt, the quality and taste of our kashar cheese speaks for itself.

Contrary to popular belief, the quality of kashar cheese is determined not by its color, but by its contents. Processed entirely with pure milk, natural abomasum yeast, and very little salt, the quality and taste of our kashar cheese speaks for itself.

Efeler Efeler Çiftliği Fresh "Kashar" Cheese

Efeler Efeler Çiftliği Fresh "Kashar" Cheese

With 11.1 fresh milk per 1 kilogram and no coloring agents, additives or preservatives, Efeler Farm Fresh Kashar Cheese is exactly what it should be. A bite of the panini or the macaroni you will make with the fresh kashar of Efeler Farm will forever draw a wedge between you and other cheeses!

Nutrition Facts

Fat

1368kj/327kcal

Protein

24,8 g

Lactose

1 g

Sodium

25 g

Carbohydrates

2,5 g

To help meet your needs, please find answers to the question we are frequently asked.

Nothing’s Left Unanswered!

Kashar is a nutritious cheese that is made after the fermenting of raw milk at a certain temperature, after which it is boiled and molded. Kashar cheese can be made from sheep, goat and cow’s milk. Approximately 11.1 L of milk should be used to obtain 1 kg of cheese on average. This cheese is rich in protein and calcium.

Fresh kashar cheese and toast cheese actually have nothing in common. Toast cheese, is actually a melted cheese, produced by the combining of hard, semi-hard, and sometimes soft cheeses together. These cheeses are then amalgamated with the help of heat and melting salts. Fresh kashar on the other hand is produced by boiling of raw milk and healthy sea salt.

Kashar cheese is made with healthy sea salt.
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