Salad cheese with garlic and parsley gives an extra strong lift to the round, mild and lightly salted flavour of the salad cheese.

Most people who like to eat white cheese and feta know the traditional pot with salad cheese in cubes, as it has been a classic for many years due to its practical uses.

The cheese is ready for use in delicious food for those busy days where flavour shouldn’t be compromised on. The creamy, full flavoured cubes in brine look just as though they were freshly sliced from a large block of cheese. Use them as topping on a fresh salad or mix them with a warm potato salad, a hot pasta salad or a Mediterranean inspired omelette.

150 g

Pasteurized cow’s milk, salt, microbial rennet, starter culture, garlic and parsley.

Nutrition information per 100 g:
Energy 970 kJ (230 kcal)
Fat 18 g
–    of which saturates 12 g
Carbohydrate 2,0 g
–    of which sugars <0,5 g
Protein 15 g
Salt 3,0 g

Recipes with salad cheese