{"id":11629,"date":"2025-02-13T17:09:50","date_gmt":"2025-02-13T16:09:50","guid":{"rendered":"https:\/\/levmilk.sk\/produkt\/eidam-for-frying\/"},"modified":"2025-02-13T17:09:50","modified_gmt":"2025-02-13T16:09:50","slug":"eidam-for-frying","status":"publish","type":"product","link":"https:\/\/levmilk.sk\/en\/produkt\/eidam-for-frying\/","title":{"rendered":"Eidam for frying"},"content":{"rendered":"
275 g<\/div>\n
<\/div>\n

EIDAM FOR FRYING 275 g is a semi-hard, non-ripened, full-fat portioned cheese, made exclusively from cow’s milk. Its ripening period is set so that the cheese retains as much lactose as is beneficial for quality frying. If the ripening process were not adhered to, the cheese would have a greater tendency to melt. For frying, it’s best to use fresh cheese, without unnecessary storage; at this stage, the raw cheese still has a slightly “squeaky” consistency when bitten. <\/p>\n

Product ingredients:<\/div>\n
pasteurized milk<\/strong>, edible salt max 2.5% by weight, stabilizer: calcium chloride<\/div>\n
<\/div>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Nutrition facts table per 100g<\/th>\n<\/th>\n* % RI<\/th>\n<\/tr>\n<\/thead>\n
Energy<\/td>\n1394 kJ \/ 336 kcal<\/td>\n17<\/td>\n<\/tr>\n<\/tbody>\n
Fat<\/td>\n25 g<\/td>\n36<\/td>\n<\/tr>\n<\/tbody>\n
Of which saturates<\/td>\n17 g<\/td>\n85<\/td>\n<\/tr>\n<\/tbody>\n
Carbohydrates<\/td>\n2.2 g<\/td>\n1<\/td>\n<\/tr>\n<\/tbody>\n
of which Sugars<\/td>\n<0.5 g<\/td>\n0.5<\/td>\n<\/tr>\n<\/tbody>\n
Protein<\/td>\n26 g<\/td>\n52<\/td>\n<\/tr>\n<\/tbody>\n
Salt<\/td>\n1.8 g<\/td>\n30<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/div>\n
Logistic data:<\/div>\n
EAN: 8588000057771, Shelf life: 90 days, Packaging: 10 pcs\/carton<\/div>\n","protected":false},"excerpt":{"rendered":"

275 g EIDAM FOR FRYING 275 g is a semi-hard, non-ripened, full-fat portioned cheese, made exclusively from cow’s milk. Its ripening period is set so that the cheese retains as much lactose as is beneficial for quality frying. If the ripening process were not adhered to, the cheese would have a greater tendency to melt. 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