Vermeer Cheese | A Dutch Masterpiece

Superior Taste Award

The best cheese in the world

If you want to try the best cheese in the world you have come to the right place. In 2022 the Vermeer cheese was chosen as the tastiest cheese at the International Cheese Contest. It has a full taste, but isn’t as fat or salty as many other Dutch cheeses. This cheese is naturally ripened which gives it its amazing taste.

As low as 6,75 € Näytä toimituskulut Regular Price 6,75 € Näytä toimituskulut
Paino:
  • Check, KUINKA pakkaamme ja aluksen

The best cheese in the world

If you want to try the best cheese in the world you have come to the right place. In 2022 the Vermeer cheese was chosen as the tastiest cheese at the International Cheese Contest. It has a full taste, but isn’t as fat or salty as many other Dutch cheeses. This cheese is naturally ripened which gives it its amazing taste. 

Note: A whole cheese of Vermeer cheese comes in beautiful gift box.

Vermeer cheese is a full, naturally matured cheese with reduced fat and salt and was praised by the jury for its ‘soft and pure taste’. According to one jury member, the cheese has ‘a strong body and is soft and smooth in the mouth’. The cheese goes very well with bread, salads and drinks. 

Matured naturally for 9 - 11 months. 

Ingredients: 
Fat 30+ , pasteurised cow's milk, rennet, salt, lactic acid, vitamins A, B and D

Quality:
Your cheese is freshly cut and vacuum-packaged!
The hard structure of Dutch cheese makes it perfectly suitable for sending by post.


Lisää tietoa
Merkki Vermeer
Makuvoimakkuus Ytimekäs
Maan alkuperä Hollanti
Ravintosisältö per 100 grammaa
Rasva (gr) 19
Tyydyttynyt rasva (gr) 13
Kalsium (mg) 815
Energia (kcal) 300
Energia (KJ) 1270
Hiilihydraatit (gr) 0
Proteiini (gr) 32
Suola (mg) 800
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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