Kolios – Labneh 500 g (Greek cream cheese)
Labneh is the perfect "middle ground" between yogurt and cheese: thick, velvety, and pleasantly fresh. Kolios Labneh is made by straining Greek yogurt, giving it a creamy consistency and a slightly tangy taste. It's a versatile product for everyday cooking – as a spread, a base for dips and sauces, or a quick snack with olive oil and herbs.
Taste and texture
Thick, creamy, and velvety, with a delicate tanginess that perfectly "cleanses" the palate, making Labneh suitable for both savory and sweet accompaniments. It holds its shape well on bread and combines wonderfully with olive oil, herbs, and spices.
Origin and ingredients
Producer/brand: Kolios. Origin: Greece.
Ingredients: pasteurized cow's milk, live yogurt cultures, salt.
Allergens
Milk.
Usage
- on bread: as a creamy spread for pita, bread, and toast
- for dips and spreads: herbs, garlic, olive oil – and it's ready
- for sauces: as a base for vegetable and meat sauces
- snack: on a mezze platter with extra virgin olive oil and spices
- sweet: with honey and nuts as a quick dessert
Pairing suggestions
Savory: extra virgin olive oil, oregano, garlic, lemon, fresh vegetables. Sweet: honey, nuts, fruits. It also pairs wonderfully with a mezze table alongside olives and bread – creating a "creamy" element that ties the whole platter together.
Key features
- made by straining Greek yogurt → thick, velvety texture
- slightly tangy taste → suitable for savory and sweet additions
- simple ingredients → milk, bacterial cultures, salt
- versatile → bread, dips, sauces, mezze
- 500 g package → ideal for daily use
- Greek product → classic Mediterranean style
Specification
| Name |
Labneh (cream cheese) |
| Producer / brand |
Kolios |
| Origin |
Greece |
| Ingredients |
pasteurized cow's milk, live yogurt cultures, salt |
| Allergens |
milk |
| Weight |
500 g |
| Storage / shelf life |
according to information on the packaging |
Nutritional values (per 100 g)
| Energy |
approx. 210 kcal |
| Fat |
20 g |
| of which saturated fatty acids |
13 g |
| Carbohydrates |
3 g |
| of which sugars |
3 g |
| Protein |
8 g |
| Salt |
0.5 g |
Simple recipe: Labneh and herb spread (5 minutes)
- Transfer Kolios Labneh to a bowl.
- Add chopped chives and dill, and a little garlic.
- Drizzle with extra virgin olive oil, season with a pinch of salt and pepper.
- Mix and serve with pita or fresh vegetables.
FAQ
1) How does Labneh differ from Greek yogurt?
Labneh is more strained, making it thicker and giving it a more "cheese-like" consistency.
2) Is this product more for sweet or savory dishes?
For both – savory with olive oil and herbs, sweet with honey and nuts.
3) Is Labneh suitable for sauces?
Yes – it works wonderfully as a creamy base for dips and sauces.
4) What's the best way to serve it quickly?
On a plate: Labneh + extra virgin olive oil + oregano, with bread and vegetables.
5) How should it be stored after opening?
According to the information on the packaging; in practice, in the refrigerator, tightly sealed.
Who is it ideal for?
- for people who like thick, creamy cheeses with a fresh taste
- for fans of mezze, dips, and Mediterranean cuisine
- for those who want one product for both savory and sweet uses
Goes well with
- extra virgin olive oil and oregano
- garlic, lemon, and fresh herbs
- pita and fresh vegetables
- honey and nuts
- olives on a mezze platter
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