Melis Edirne Fresh Cow Milk Cheese 400g
Melis Edirne Fresh Cow Milk Cheese 400g is backordered and will ship as soon as it is back in stock.
Couldn't load pickup availability
Melis Edirne Fresh Cow Milk Cheese 400g
Traditional Turkish White Cheese from Edirne
Melis Edirne Fresh Cow Milk Cheese 400g brings the authentic flavour of Turkey’s famed Edirne region straight to your table. Made from 100% fresh cow’s milk, this creamy white cheese offers a mild, slightly tangy taste and a soft, crumbly texture that complements a wide variety of dishes.
Ideal for breakfast platters, salads, börek, or simply enjoyed on freshly baked bread, this traditional Turkish peynir is a versatile kitchen essential. Produced using time-honoured methods, it delivers a pure and natural dairy experience that cheese lovers will appreciate.
Ingredients
Pasteurised cow’s milk, salt, cheese cultures, rennet.
Allergen Information
Contains milk (dairy).
Storage Instructions
Keep refrigerated at 0°C to +4°C. Consume within a few days after opening.
Net Weight
400g
Melis Edirne Fresh Cow Milk Cheese 400g
Important Information
While every effort has been made to ensure product information is accurate, food products are frequently reformulated, meaning ingredients, nutrition content, dietary information, and allergens may change. Always refer to the product label rather than relying solely on the information provided on our website, BodrumFoods.co.uk.
If you have any questions or need advice on Bodrum, Sultanim, or Melis products, please feel free to contact our customer service team or the product manufacturer.
Although product information is regularly updated, Bodrum Foods cannot accept liability for any incorrect information. This does not affect your statutory rights.
This information is provided for personal use only and may not be reproduced in any form without the prior consent of Gima-UK Ltd, nor without proper acknowledgment.
Reviews (0)
Reviews (0)
Manufacturer Address:
Gima House, Unit 4 Side Commercial Estate, Ripple Rd, Barking IG11 0RH
