Siamezgi cheese

This cheese brings to life the familiar taste of Iran’s khiki and koze cheeses. If you are also a fan of traditional Iranian cheeses, Siamzagi cheese can meet your expectations in the best way.

  • Pasteurized goat milk 3.5% fat
  • Starter (mesophilic and thermophilic)
  • Refined Edible Salt
  • Calcium Chloride
  • Rennet
90 days
326 Cal (Per 100 grams)
3 gr (Per 100 grams)
0.13 gr (Per 100 grams)
ماده خشک
58 gr (Per 100 grams)

Siahmezgi is the name of a village in Shaft County in Gilan Province. The fame of this region is not due to a specific person or event but because of its cheese. Siahmezgi cheese is a type of ripened cheese that is kept in sheepskin after production in the traditional method until it ripens. Kale Siahmezgi cheese is a cheese with a powdery texture and relatively salty taste, which is made from goat’s milk. In the industrial method, after production, the cheese is placed in vacuumed plastic bags to allow it to mature. Siamzaghi cheese can be used for breakfast and dinner with traditional bread or as an appetizer and next to salad. The place of production of this tasty and fragrant cheese is in Gilan.