Beer cheese Paulus - Abbey cheese | Entire cheese 2,5 kilo / 5.5 lbs

A cheese flavoured with beer – that truly is something to savour. Beer cheese Paulus - Abbey cheese is produced to an authentic recipe from Gouda, using only the best Dutch milk. We then add a unique beer, made ac-cording to the traditional method used at the Paulus Abbey, and ripen the cheese for about eight weeks until the flavour is just right.

SKU 5055710920266
Scroll down for more information about ingredients and other details.
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OVER 350 TYPES OF CHEESE - Freshly cut & Vacuum sealed

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Minimum 7 weeks shelf life - cheese paper included for free

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CHEESE SELLERS SINCE 1970 - FOR INDIVIDUAL & BUSINESS CUSTOMERS

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Refrigerated shipping with delivery & freshness guarantee

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Description Beer cheese Paulus - Abbey cheese | Entire cheese 2,5 kilo / 5.5 lbs

A cheese enriched with beer - that is truly a delight to savor. Bierkaas Paulus - Abbey Cheese is crafted according to an authentic recipe from Gouda, using only the finest Dutch milk. Subsequently, beer is added, brewed following the traditional method of the Paulus Abbey. The cheese matures for about eight weeks until the flavor is perfected. The result is a refined abbey cheese that combines the gentle saltiness of a well-aged cheese with the fresh, slightly bitter fruitiness of Paulus Beer. A cheese that leaves you longing for more.

Ingredients:
Fat 52+, pasteurized cow's milk, rennet, salt, starter cultures, beer

Quality:
We cut your Bier cheese - Abbey Cheese fresh from the wheel and vacuum-pack your order!
Thanks to the firm structure of Bierkaas, this cheese is well-suited for shipping via post.

More information

Dimension whole cheese +/- 19 cm Ø x 7 cm H
Brand Paulus Abbey
Flavor strength Pithy
Country origin Netherlands
Nutritional information per 100 grams
fat (gr) 32,5
Saturated fat (gr) 20
Calcium (mg) 784
Calories (kcal) 368
Kilojoules (KJ) 1526
Carbohydrates (gr) 0
Protein (gr) 25,5
Sodium (mg) 751
Type of milk Cow
Lactose-free No
Pasteurized Yes/No Pasteurized
Limited shelf life No
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