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467 HUF with

MILL Parenica cheese smoked

110 gHUF 4,718 /kg

27 DAYS AVERAGE FRESHNESS

519HUF
467 HUF with

10,339 customers have this product in their favourites

45% of customers buy regularly

Miil Smoked Parenica cheese is a Slovak, 110g traditionally smoked, hand-crafted delicacy. Its characteristic flavor, slightly salty, soft texture, and natural smoky aromas offer a unique and intense taste experience. Perfect for sandwiches, cold platters, grilling, or on its own when you crave something special. Stored refrigerated, it stays fresh for 17 days.

Country of origin

Slovak Republic

Description

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The perfect cheese experience in one bite! The Miil Smoked Parenyica Cheese is a traditionally smoked, hand-crafted cheese that will sweep you off your feet with its characteristic flavour. Its slightly salty, soft texture harmonises with the natural smoky aromas, which provide a unique and intense taste experience. It is perfect for sandwiches, cold platters, grilled or even on its own when you crave something special.

The artisan quality and traditional smoking make this cheese truly memorable – every bite is an authentic taste journey!

Storage

Keep refrigerated at 2-8 °C. Once opened, use within 3 days.

Distributor

Milsy, a.s.
Partizánska 224/B
95701 Bánovce nad Bebravou
Slovakia

 


Product information

The information provided about the products displayed here is for preliminary information only, after receiving the product you will receive final information based on the label of the specific product.

Durability

Average durability from the time of delivery: 27 days.

Guaranteed minimum durability from the time of delivery: 6 days.If the minimum durability is lower, please contact us and ask for a refund. Not applicable to items from the Save the Food section.

Nutritional values per 100 g

Energy value
1206 kJ290 kCal
Fats
21 gincluding saturated fatty acids14 g
Carbohydrates
1.9 gincluding sugars0.5 g
Protein
24 g
Salt
1.7 g

Composition & Allergens

Composition

  • pasztőrözött tej
  • Étkezési só
  • oltóenzim
  • tejsavbaktérium-kultúra

Allergens

  • Tej