Friesblond Old Cheese

The Friesblond Old cheese is very firm, and has a sharp, intense taste. It has ripened for at least 40 weeks, which gives it its spice and character. 

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The Friesblond Old cheese is very firm, and has a sharp, intense taste. It has ripened for at least 40 weeks, which gives it its spice and character. This long ripening period makes it a very firm, dense cheese with a crumbly texture. This aged cheese feels right at home on a cheese platter, especially combined with a sweet dip. Eat it with rye bread or on a classic brown sandwich with a lot of butter.

Ingredients:
Fat 30+, pasteurized cow's milk, rennet, salt, starter culture, vitamins A, B and D

Friesblond Old is made of meadow milk from Dutch origin. The cows can graze outside for at least 120 days a year, which results in milk with a pure and natural flavor. With a diet of grass, dandelions and red and white clovers, their milk is of superior quality and taste. At Friesblond they don’t add any artificial additives or colorings to their cheeses, they are 100% natural. This is why their color is so light, it’s simply the natural color of cheese.

Friesblond Old consists of nothing but milk, a starter culture and rennet, and is naturally ripened on wooden shelves. At Friesblond they let nature do the biggest part of the work, so you can enjoy a 100% natural cheese.

We ship it vacuum packed all throughout the Netherlands. This way it reaches you fresh and ready to enjoy.

Lisää tietoa
Ulottuvuus koko juusto +/- 37 cm Ø x 11 cm H
Merkki A-Ware
Makuvoimakkuus Pikantti
Maan alkuperä Hollanti
Ravintosisältö per 100 grammaa
Rasva (gr) 33,3
Tyydyttynyt rasva (gr) 23,7
Kalsium (mg) 886
Energia (kcal) 397
Energia (KJ) 1661
Proteiini (gr) 25,1
Maitotyyppi Lehmä
Gluteiiniton Kyllä
Juoksetetyyppi juoksute
Sokeriton Kyllä
Saattaa sisältää jäänteitä pähkinöistä Kyllä
Syötävä juustokuori Ei
Laktoositon Yes
Pastöroitu Yes
Rajoitettu säilyvyysaika Ei
Tehty Laiduntavien lehmien maito Laiduntavien lehmien maito tuotetaan maatiloilla, joissa lehmät laiduntavat pellolla keväästä syksyyn ainakin 120 päivää vuodessa, vähintään 6 tuntia päivässä.
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