Farmer and proud Mushroom
Farmer and proud Mushroom is the newest addition of Estate Kaamps. And it is definitely a special one. A cheese with a unique taste thanks to the addition of large pieces of mushrooms, chestnut and chives.
Buy cheese online for private and business customers.
Freshly cut & Vacuum sealed - Extra long shelf life!
MORE THAN 350 TYPES OF CHEESE - Cheese sellers since 1970
Refrigerated worldwide shipment
GIFT? CHANGE ADDRESS AT CHECK-OUT
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Farmer and proud Mushroom is the most recent specialty of the Nijland family. It is the latest addition to the Farmer and proud range. And a very special one. The cheese has a unique taste thanks to the addition of large pieces of mushrooms, cep, chestnut, chives and ring boletus.
Fat 50+, pasteurized cow's milk, animal rennet, starter, salt, mushrooms (mushrooms, ring boletus and cep), chestnuts, chives
Your cheese is freshly cut and vacuum-packaged!
The hard structure of Farmer and proud Mushroom makes it perfectly suitable for sending by post.
The mastermind behind the delicious Farmer and proud cheeses is the Nijland family. These tasty cheeses are being made at Estate Kaamps since 1985. Farmer and proud is a traditional, honest cheese, straight from nature. The secret behind this success formula? That must be the good care of farmer Herbert.
Thanks to the addition of mushrooms, chives and chestnut, the Farmer and proud Mushroom is a true autumn cheese. And what fits perfectly with an autumn cheese? Exactly, a delicious bock beer! This combination is divine. The spicy, full taste of the cheese in combination with the fresh, sweet undertone of the bock beer provides the ultimate taste sensation.
|Dimension whole cheese||25 cm Ø x 10 cm H|
|Nutritional information||per 100 grams|
|Saturated fat (gr)||23,9|
|Type of milk||Cow|
|Type of rennet||Abomasal rennet|
|May contain traces of peanuts.||Yes|
|Edible cheese rind||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.|