Denemarken
German
Finland
French
Italian
Dutch
Swedish
Smoked Gouda Cheese | Premium Quality
Smoked Gouda cheese acquires its distinctive smoky flavour from the smoke-curing process it has undergone. As a result of this very same process the cheese typically has a yellowish-brown outer skin.
OVER 350 TYPES OF CHEESE - Freshly cut & Vacuum sealed
Minimum 7 weeks shelf life - cheese paper included for free
CHEESE SELLERS SINCE 1970 - FOR INDIVIDUAL & BUSINESS CUSTOMERS
Refrigerated shipping with delivery & freshness guarantee
GIFT? CHANGE ADDRESS AT CHECK-OUT
SEE HOW WE PACK AND SHIP
Smoked Gouda cheese acquires its distinctive smoky flavour from the smoke-curing process it has undergone. As a result of this very same process the cheese typically has a yellowish-brown outer skin. Smoked Gouda cheese makes a wonderful addition to your lunch sandwiches. In Dutch cuisine it is used in traditional 'mash pots' as to provide them with a somewhat more exotic flavour. We sell smoked cheese by piece, but also in sausages of 200 and 500 grams.
Ingredients:
Fat 50+ , pasteurised cow's milk, rennet, salt, lactic acid
Quality:
Your cheese is freshly cut and vacuum-packaged!
The hard structure of Dutch cheese makes it perfectly suitable for sending by post.
| Dimension whole cheese | +/- 37,5 cm Ø x 9 cm H |
|---|---|
| Brand | Gouda Premium |
| Flavor strength | Mild |
| Country origin |
Netherlands  |
| Nutritional information | per 100 grams |
| fat (gr) | 24,5 |
| Saturated fat (gr) | 14,5 |
| Calcium (mg) | 575 |
| Calories (kcal) | 311 |
| Kilojoules (KJ) | 1306 |
| Carbohydrates (gr) | 0 |
| Protein (gr) | 22 |
| Sodium (mg) | 1100 |
| Type of milk |
Cow  |
| Gluten free | Yes |
| Type of rennet | Abomasal rennet |
| Sugar free | Yes |
| May contain traces of peanuts. | Yes |
| Edible cheese rind | No |
| Lactosevrij | No |
| Pasteurised | Yes |
| Limited shelf life | No |
| Made of Meadow Milk | Meadow milk comes from farms where the cows are free to roam in meadows for at least 120 days each year, from Springtime through to the Autumn, and for at least 6 hours a day. |