Average nutritional value per 100 grams

Ingredients: pasteurized cow’s and sheep’s milk, rapeseed oil, salt, acidity regulator (E575), vegetarian rennet, chili pepper, mint, preservative (E202).

Allergens: milk, may contain traces of mustard.

Is Berloumi healthy?

Of course Berloumi is healthy! But in our Zuivelarij we are mainly concerned with taste. Our Berloumi is rich in proteins, fats, minerals and vitamins. For people with lactose intolerance, there is no good news: Berloumi still contains all the lactose because the milk does not acidify during the production process. But there is also good news: you can safely eat our Berloumi if you are pregnant, because both the milk and afterwards the cheese itself are pasteurized.

Cow’s and sheep’s milk

Our cow’s milk comes from the local farm of Koen & Annick. Depending on the season, we supplement with a little sheep’s milk from the farm of Gert & Leen, the farmers who also provide the milk for our labneh.

Rennet

We use microbially generated rennet and no animal rennet so Berloumi is also suitable if you want to eat vegetarian.

Salt

Berloumi, like all cheeses, contains a lot of salt. Between 2 and 2.5 grams per 100 grams of cheese. This amount is necessary in the preparation of our cheese. It provides the desired texture, flavor and also increases shelf life. Berloumi becomes even saltier when you bake it since moisture escapes and a nice salty crust forms.

Calcium chloride

Calcium chloride, it’s the calcium salt of hydrochloric acid. It sounds dangerous but in cheese we use it to restore the natural calcium balance of milk. This is necessary because milk today is refrigerated better and longer. Calcium chloride is a substance found in nature. You also find it in dietary supplements because it is a source of calcium. So we just add a little more than what is already naturally found in milk.

Herbs

Gluconic acid

Gluconic acid is obtained through the oxidation of glucose. The acid is technically produced, but this substance is also natural. Microorganisms convert the natural sugar in glucose into gluconic acid. You can also find it in honey and fermented fruit juices. The acid comes in handy in cheese making because it allows milk to acidify slowly and controlled.

Store Berloumi unopened

Berloumi can be stored well. From the production date, a sealed packet of Berloumi will keep for at least two months. Of course, you have to keep it refrigerated. Our Berloumi has a slightly shorter shelf life than other grillable cheeses. That’s because our cheese is less salty and contains marinade. But why would you store a packet of Berloumi for a long time? It’s too good to pass up!

Store berloumi opened

When you open a package of Berloumi, you can store it for about a week. Wrap it in kitchen paper. The cheese dries out a little bit, but that’s fine. It definitely retains its flavor. When the cheese feels sticky, it’s better not to eat it.

Can you freeze Berloumi?

You can also freeze Berloumi. If you don’t want to eat everything at once, you can also slice the cheese before freezing. That way you can defrost only the portions you want to bake. That way, the cheese thaws faster, too.