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Spiced, low-fat, regional cheese
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
180
KCAL / 100G
Carbs
5g
· 12%
Protein
18g
· 42%
Fat
9g
· 46%
Fiber
1g
Vitamins
B12
1.1µg · 46% DV
Vitamin A
180µg · 20% DV
B2
0.25mg · 19% DV
B5
0.5mg · 10% DV
Minerals
Phosphorus
320mg · 46% DV
Calcium
450mg · 45% DV
Sodium
900mg · 39% DV
Zinc
2mg · 18% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.5g
MONOUNSATURATED
2.2g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Surk cheese can be spread on bread, crumbled over salads, or served with a little olive oil. Its spiced flavour pairs particularly well with tomatoes, herbs, olives, and fresh vegetables.
Yes, but prolonged high heat can dry it out and mute its spice profile. Add it near the end of cooking in omelettes, pastries, or toasted sandwiches for better texture and flavour.
Keep it tightly covered in the refrigerator after opening. Using a clean knife or spoon each time helps reduce contamination and unwanted mould growth.
It can be frozen, although it may become drier and more crumbly once thawed. Thawed Surk is often best used in cooked dishes such as pastries, eggs, or sauces rather than as a spread.
Ricotta is generally mild, moist, and lightly sweet, while Surk is usually more intensely seasoned and may have a firmer, drier character. Surk is a stronger choice for a savoury breakfast plate or mezze-style serving.
A tangy, pronounced aroma can be normal because Surk is a fermented, seasoned cheese. A harsh ammonia-like smell, slimy surface, or unusual discolouration, however, may indicate spoilage.
It works well with tomatoes, cucumbers, olives, rocket, fresh mint, and walnuts. Olive oil and lemon can brighten its savoury spice notes, while plain yogurt can soften a particularly bold flavour.
As a protein-containing dairy food, it can be included in a post-workout meal. Pair it with carbohydrate-rich foods such as bread, grains, or fruit, plus vegetables, for a more balanced recovery meal.
People with lactose intolerance should use caution because Surk is made from dairy. Fermentation may make some cheeses easier for certain people to tolerate, but it does not make them suitable for everyone; anyone with a milk allergy should avoid it.
Spices can contribute flavour, but they do not replace proper refrigeration and hygienic handling. Keep Surk chilled and discard it if it develops clear signs of spoilage in smell, colour, or texture.
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Nutrition data compiled from USDA FoodData Central and scientific sources.