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Emmentaler Cheese - Swiss
The Emmentaler cheese is known for its nutty and sweet flavours. Therefore it’s suitable to eat on your bread or cracker, but also as a nice snack. Unless the sweetness it is also used often for a fondue. It can be combined with other cheeses and you can create a wonderful dinner evening with family or friends. This product is produced in the Switzerland in a region near a river called Emme.
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
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The Emmentaler cheese is known for its nutty and sweet flavours. Therefore it’s suitable to eat on your bread or cracker, but also as a nice snack. Unless the sweetness it is also used often for a fondue. It can be combined with other cheeses and you can create a wonderful dinner evening with family or friends. This product is produced in the Switzerland in a region near a river called Emme. It consists of pasteurized cows milk, fat 40+, salt, sodium and vitamins A, B and D.
Ingredients:
Fat 40 +, pasteurised cowmilk, rennet, salt, sour, sodium, 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.
| Flavor strength | Pithy |
|---|---|
| Nutritional information | per 100 grams |
| fat (gr) | 29,7 |
| Saturated fat (gr) | 19,2 |
| Calcium (mg) | 1020 |
| Calories (kcal) | 379 |
| Kilojoules (KJ) | 1587 |
| Carbohydrates (gr) | 0 |
| Protein (gr) | 28,7 |
| Sodium (mg) | 450 |
| Type of milk |
Cow  |
| Gluten free | No |
| Type of rennet | Abomasal rennet |
| Sugar free | No |
| May contain traces of peanuts. | No |
| Edible cheese rind | No |
| Lactosevrij | No |
| Pasteurised | No |
| 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. |