We only use pure cow's, sheep's and goat's milk as a raw material for the production of our products. The type of milk used in each product is indicated in the list of ingredients on the packaging. The indication "milk" always refers to cow's milk.

Companies that handle animal foodstuffs and are subject to approval, such as dairy farms and milk producers, must affix the so-called identity or health mark to the packaging of a foodstuff.

Among other things, the mark provides information that the business operates and is monitored in accordance with EU-wide hygiene standards. The business must prove that it fulfills the special requirements of hygiene law (e.g. introduction and application of an HACCP concept). Only then does it receive an approval number, may affix the mark to its packaging and place the animal foodstuff on the market.

Fat in dry matter is the abbreviation for "fat content in dry matter". As water evaporates during cheese ripening and storage and the cheese becomes lighter, the percentage fat content would constantly change. For this reason, the fat content in the cheese is not based on an absolute value, but on the dry matter. This means: to a piece of cheese of the corresponding type without any water content. The weight of the dry cheese mass remains unchanged - regardless of how much water evaporates.

A simplified calculation says: half of the fat in dry matter is absolute fat, e.g: 40 % fat in dry matter = approx. 19 % absolute fat

Milk fat: supplies the body with energy and is a carrier of fat-soluble vitamins. Due to the high proportion of short and medium-chain fatty acids, milk fat is easily digestible.

Protein: Depending on the fat content, cheese consists of 10 to 30 % high-quality protein.

Minerals: The body is dependent on the intake of minerals from food, as these cannot be produced in the body itself. Cheese contains considerable amounts of the elements phosphorus and calcium in particular.

The shelf life of a cheese depends on its type. In other words, is it a fresh cheese, soft cheese or semi-hard cheese? The firmer a cheese is or the higher its dry matter, the longer it will generally keep. The best-before date (BBD) is the date until which the food retains its specific properties if stored correctly. It is not an expiry date. Food is often still edible after the best-before date. However, the food should be checked carefully after the best-before date has expired (atypical change in color, consistency, smell or taste).

The correct storage or cooling temperature is stated in the declaration. The optimum storage temperature for our products is between +4°C and +8°C. Failure to comply with the prescribed storage temperature will adversely affect the quality of the product. Even after opening, the product must continue to be stored in the refrigerator at the specified temperature and should be consumed within a few days to avoid any adverse effect on the product (e.g. mold growth).

As a general rule, cheese should not be frozen. However, this is possible for cheeses with a low water content or higher dry matter - e.g. Kashkaval. However, the quality of the cheese may suffer as a result.

Our cheeses are all produced according to ancient traditions. To preserve the character of a cheese, it must have the right salt content.
Tip: If necessary, the salt content can be reduced before consumption by placing the cheese in lukewarm water for a maximum of half an hour. The cheese should then be patted dry (e.g. with kitchen paper) and then placed in the fridge again, as the lukewarm water will soften the cheese slightly.

Rennet is only used in cheese production! All GAZİ cheeses are produced exclusively using microbial rennet. GAZİ products are therefore suitable for vegetarians. Our cheese is compatible with the Islamic religion. This is tested and confirmed by various organizations.

"No." All GAZİ products are manufactured without the addition of gelatine. Gelatine is subject to declaration and must always be included in the list of ingredients!

"No". All our products are made exclusively with pasteurized milk (short-term heating of 15 - 30 seconds at 72 - 75°C). Any pathogens that may be present are killed in the process. Dairy products made from raw milk must always be labeled as such.

Gluten - also known as gluten protein - consists of the protein components gliadin and glutenin. Gluten is found in cereal grains, especially wheat. Due to a metabolic disorder, some people have an allergic reaction to this protein.

The following applies to foods with a "no genetic engineering" label: A ban on the use of genetically modified organisms (GMOs) or parts thereof. A ban on the use of vitamins, flavorings, enzymes and other food additives produced with the help of genetically modified microorganisms. Feeding without genetically modified plants.

This is regulated in the EC Genetic Engineering Implementation Act (EGGenTDurchfG). Some of our "GAZİ products" comply with these regulations and are certified by the Verband Lebensmittel ohne Gentechnik (VLOG). They bear the "Ohne GenTechnik" seal.

Milk (cow, sheep and goat) and products derived from it (including lactose) are among the 14 most common triggers of allergies and intolerances and must always be labeled on the packaging. The labeling of allergens is regulated in the Food Information Regulation (FIR). Allergens must be indicated and highlighted on the packaging in the list of ingredients (e.g. inbold). Allergen labeling informs consumers about the presence of possible allergens, enabling them to make informed purchasing decisions.

The following allergens are present in our GAZİ products: Milk sugar (lactose), milk protein

1. milk sugar (lactose)

Milk sugar (lactose) is found in all types of milk (e.g. cow's, sheep's or goat's milk) and products made from it. Lactose is an important source of energy and has a positive effect on the intestinal flora. The lactose content in sour milk products is low. Hard, semi-hard and soft cheeses are also low in lactose or partially lactose-free, depending on the degree of ripeness.

Lactose intolerance
In the case of lactose intolerance, those affected lack the enzyme lactase, which is responsible for the breakdown of lactose. Due to the lack of the enzyme, the lactose reaches deeper parts of the intestine undigested and is metabolized there by bacteria. This results in the following symptoms: Nausea, diarrhea, vomiting, indigestion, intestinal cramps.

For people with lactose intolerance, garmo AG offers various products in which the lactose has already been split into its components glucose and galactose during production by means of special processing.
The lactose-freeGAZİ range: https://www.gazi.de/produkte/laktosefrei.html

2. protein (milk protein)

Protein fulfills various important tasks in the body. The most important task, however, is the development and regeneration of tissues (e.g. muscle building). The body is dependent on a regular supply of protein. Milk and dairy products are good sources of protein with a high biological value.

Milk protein intolerance
Not every organism utilizes milk protein equally well. Depending on the type of allergy, sheep's or goat's milk can be used. These products are often better tolerated.

A product whose packaging is bulging or bloated should no longer be consumed. Experience has shown that the swelling of packaging indicates an interruption in the cold chain. If the storage temperature indicated on the packaging is interrupted over a longer period of time (for example during transportation from wholesalers to retailers), the product's own bacterial flora can multiply disproportionately, causing the packaging to bulge or swell. Proper delivery by us to the wholesaler is guaranteed.

Please inform us and let us know the exact name of the product, the best-before date and, if available, the batch number. This information will enable us to check the retained samples in our production plant. This will help us to continuously optimize our ongoing quality controls and ensure flawless quality.

In addition to the internationally recognized IFS Food and BRC quality standards, which guarantee the consistent quality of all products, GAZİ products also meet the requirements of the HACCP concept guidelines. The basis of the HACCP concept is hygiene. This is precisely defined in the current EU Food Hygiene Regulation (LMHV) and comprises a targeted hygiene process that affects every employee (personal hygiene) and the entire company (operational hygiene).

As we also sell cheese in our product range in accordance with the ÖKO guidelines, garmo AG has also been certified in this area since 2007.

For almost 40 years, cheese and other dairy products have been produced under the GAZİ brand for the Islamic population in Western Europe and for Islamic countries. Since 2006, GAZİ products have been certified by a recognized institute in accordance with the latest halal guidelines (HAS 23000:1). The recognized halal certification confirms that GAZİ products are in accordance with Islamic principles. GAZİ products, as well as their manufacturing processes in the production plants, are to be classified as trustworthy and harmless with regard to Islamic laws.

"With this internationally recognized certification from an independent body, we want to show all our customers what we have been committed to since the company was founded: To give the consumers of GAZİ products the assurance that our products are in full compliance with Islamic principles."

Certification takes place at regular intervals and is renewed annually.

"Quality before quantity"

Quality creates trust - trust is the prerequisite for customer loyalty. Careful selection of the best raw materials is the top priority in the production of our dairy products. We source our raw materials exclusively from selected farmers. High standards of hygiene in our production facilities in Europe and decades of experience guarantee the uncompromising top quality of garmo products.

"Highest quality for perfect enjoyment - that's what garmo stands for!"

"Creating trust through quality in all areas"