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Hajdú Hungarian KASHKAVAL cheese
Greenveil's read: acceptable.
- Moderate
- Pasteurised cow S milk50%—
- Salt25%—›
- E50912.5%—
- Microbial rennet6.3%—
- Microbial culture3.1%—
- Fat in dry matter min3.1%—
- Moisture content about—
- Goods must be kept in cold storage from +2°C to +6°C—
- Production and expiry date see on the packaging—
- Producer—
- Köröstej Ltd—
- Hajdúböszörmény Factory—
- 4220 Hajdúböszörmény—
- Külső-Hadházi út 20—
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Fresh pasteurised cow milk, salt, calcium-chloride, microbial rennet,culture. Fat in dry matter min. 45%. Moisture content about 43%. Goods must be kept in cold storage from +2°C to +6°C. Production and expiry date see on the packaging. Producer: Köröstej Ltd., Hajdúböszörmény Factory, 4220 Hajdúböszörmény, Külső-Hadházi út 20. Made in Hungary.
Food health
Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
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