The purple lavender cheese is a typical Dutch product, but eating it makes you feel like you’re in the South of France. This delicious farmers cheese is enriched with the Mediterranean spices thyme, rosemary and of course lavender.
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The purple lavender cheese is a typical Dutch product, but eating it makes you feel like you’re in the South of France. This delicious farmers cheese is enriched with the Mediterranean spices thyme, rosemary and of course lavender. For the production of this cheese they only use thermized meadow milk that comes from Dutch cows. This results in a very pure and natural taste.
This purple lavender cheese (paarse lavendel kaas) is produced on a farm, using traditional techniques, and is therefor 100% natural. Cheese how cheese was meant to be, except with a Mediterranean twist. This makes you feel like you on a holiday in the sunny South, whether you eat it in cubes, combined with a good glass of wine, or in slices on your daily toast.
Our 50+ purple lavender cheese is naturally ripened on wooden shelves, during 4 to 10 weeks. It’s very easy to cut, as well in cubes as in slices, which makes it suitable for many occasions. Children usually love the addition of the herbs, because it adds more flavor, but still tastes quite mild. Use it as a topping on toast with some jam, add some bits to a summer salad or treat yourself to a rolled up slice as a little snack.
Fat 50+, unpasteurized cow's milk, rennet, salt, purple carrot concentrate, thyme, rosemary, lavender
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||+/- 25 cm Ø x 10 cm H|
|Nutritional information||per 100 grams|
|Saturated fat (gr)||19,3|
|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.|