Mozzarella | Türkiye

Köylüm Bread-coated Mozzarella Sticks 320g

Oven-baked: Prepare from frozen. Cook in preheated oven to 425°F (220°C). Spread pieces in a single layer on a baking sheet and position them in the center of the oven. Bake 9 to 10 minutes. DO NOT OVERCOOK. DO NOT MICROWAVE.

Cook until a minimum internal temperature of 165°F (74°C) is reached. Since appliances vary, these instructions are guidelines only.

Air fryer: Place the frozen mozzarella sticks in the air fryer basket and spread them out evenly in a single layer. No oil spray is needed. Air Fry at 380°F/193°C for 5 minutes. Gently shake or turn. Continue to Air Fry at 380°F/193°C for another 1-2 minutes or until the cheese nearly starts to ooze out.

Serve with your favourite dip -- marinara sauce, ranch, blue cheese dip, honey mustard sauce or thousand island dressing.

Cow's milk

Checking local availability

Cow's milk. All-natural.

Köylüm Bread Coated Mozzarella Sticks are the greatest snack of all time. Whether it's your go-to appetiser or an after-school snack, this 100% all-natural mozzarella cheese in seasoned breading is made to perfection. Free from artificial preservatives, flavours, and colours. Imported from Turkey.⁠

Storage conditions: -18°C until the expiry date in deep freezer. Handle and store at -18°C. Don't re-freeze once the product is thawed. Take the amount you will consume and put the remaining product in the freezer again without thawing.

Energy, 1413kj/344kcal
Fat (g), 21g
-of which: Saturates (g), 11.3g
Carbohydrate (g), 26g
-of which: Sugar (g), 1.3g
Protein (g), 13g
Salt (g), 1.6g

Ingredients: Mozzarella cheese, coating (wheat flour, modified corn starch,
wheat protein, milk protein, salt, flavourant (parmesan), rice flour, raising agents: (E450, E500), hydrogenated vegetable oil, spices, emulsifier (E481), water, yeast, wheat starch, rosemary extract, antioxidant: (ascorbic acid) enzyme, dried parsley, turmeric extract, paprika extract, vegetable oil. 50% moisture, 45% fat in dry matter.

About Köylüm

Ali Yalçındağ (Yetim Ali) established the small creamery that can be considered the origin of today’s Köylüm in 1938. This was an enterprise that produced regional cheese from sheep and goat milk in the spring. The firm was run by his sons after him. In 1977, the three seperate creameries working seasonally in three different villages were united in the same place (Alaşehir, Manisa) and this became a factory that worked throughout the year. Köylüm has continued its production without interruption since then and enhanced its technologic infrastructure and product quality continually in accordance with the demands of the market. Köylüm developed products to meet the needs and to solve the problems of the clients especially in the non-domestic consumer market and it sustains its presence as a brand focusing on quality rather than quantity.