Nylander Bunker Blue (bio)

Nylander Bunker Blue: Organic perfection from the bunker

Discover a masterpiece with the Nylander Bunker Blue. This organic blue cheese is made from raw Jersey milk and matures under unique conditions in a former island bunker. This creates a soft, creamy, and mild blue cheese with an unparalleled character.

Choose your weight. We cut fresh, vacuum-pack, and ship cooled!

SKU 5055710939718
All cheese is freshly vacuum-packed, except whole cheeses.
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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GIFT? CHANGE ADDRESS AT CHECK-OUT

Description Nylander Bunker Blue (bio)

Order organic blue cheese online

Would you like to buy the most delicious organic blue cheese? Order this special Nylander Bunker Blue safely, freshly, and quickly at GoudaCheeseShop.com. We deliver a superior and fresh quality that you simply won't find in the supermarket.

  • ✔ Soft, creamy, and mild blue cheese flavor
  • ✔ Made from 100% organic and raw (unpasteurized) Jersey milk
  • ✔ Uniquely matured in a former ammunition bunker
  • ✔ Always freshly cut from the knife for you & vacuum-packed
  • ✔ Safely and cooled shipped to your doorstep

Taste the artisanal difference and order your special bunker cheese today.

Ingredients of Nylander Bunker Blue

Ingredients:
Fat 48+, unpasteurized organic Jersey (cow) milk, starter culture, animal rennet, salt, Penicillium roqueforti

The unique story behind Nylander Bunker Blue

The Nylander Bunker Blue is the magnificent result of a collaboration between a Dutch cheese farm and an island cheese bunker. Everything starts with the milk. Only the milk of organically kept Jersey cows is used for this cheese. Jersey milk is known for its high fat and protein content, which immediately provides a fuller, much creamier taste. The milk is processed raw (unpasteurized). Still warm from milking, it goes into the cheese vat, where the cheese maker adds a secret mix of lactic acid bacteria and Penicillium roqueforti.

After initial production, the young cheeses move to the island. Here they lie in a specially sealed part of an old drinking water and ammunition bunker. This special, natural ripening climate determines the taste. During ripening, the cheeses are pierced with stainless steel pins so that oxygen enters the cheese. This allows the blue mold to develop beautifully. After at least four weeks, a fantastic mild blue cheese is created with an unprecedentedly creamy and soft texture. An absolute crown on any cheese board and delicious in combination with a sweet port or a robust red wine.

Freshly cut from the wheel for optimal quality

At GoudaCheeseShop.com we understand that an exclusive cheese like this deserves the very best care. We therefore do not work with pre-cut pieces. Only the moment your order arrives, do we cut your cheese fresh from the large wheel. Immediately afterwards, your piece is packed tightly and completely airtight in a vacuum bag. To protect the delicate structure and the rich raw milk flavors during the journey, we always ship your order including a cooling pack. This ensures you get absolute top quality and you can keep the cheese fresh in your refrigerator for weeks without any problems, provided it is unopened.

Frequently Asked Questions about Nylander Bunker Blue

What makes ripening in a bunker so special?

The old bunker offers a unique, natural microclimate with a constant temperature and high humidity. This climate is perfect for the natural development of the blue mold and ensures the exceptionally soft, mild, and creamy taste of the cheese.

Is this cheese suitable for pregnant women?

No, this cheese is made from unpasteurized (raw) cow's milk. Consuming raw milk soft or semi-hard cheeses (such as blue cheese) is advised against during pregnancy as a precaution.

What is the role of Penicillium roqueforti?

Penicillium roqueforti is the mold culture that is added to the milk. Because the cheese is pierced during ripening, oxygen reaches the mold. This creates the characteristic blue veining in the cheese and the accompanying piquant taste.

Do you also sell other Bunker cheeses?

Yes, certainly! In addition to this blue variant, we have a wonderful range of organic cheeses that have matured in the same bunker. You can find them all in our Organic Bunker Cheese category.

More information

Dimension whole cheese +/- 25 cm Ø x 10 cm H
Brand Vlielander Kaasbunker
Flavor strength Mild
Country origin Netherlands
Nutritional information per 100 grams
fat (gr) 31.5
Saturated fat (gr) 19.8
Calories (kcal) 391
Kilojoules (KJ) 1645
Carbohydrates (gr) 0
Protein (gr) 21
Sodium (mg) 18
Type of milk Cow
Type of rennet Rennet
Lactose-free No
Pasteurized Yes/No Unpasteurized / Raw milk
Limited shelf life No
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