Skylger Matured

Taste the character of Terschelling with Skylger Matured. A delicious spicy cheese with a bite. Skylger Matured is creamy, fresh and at the same time salty thanks to the fresh Terschelling milk and a unique recipe.

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Taste the character of Terschelling with Skylger Matured. A delicious spicy cheese with a bite. Skylger Matured is creamy, fresh and at the same time salty thanks to the fresh Terschelling milk and a unique recipe.

Origin

Skylger is made by the Terschelling cheese maker Jan-Willem Zeilstra. The special cheese has a unique recipe, which is specially tailored to the character of the fresh Terschelling milk. This milk comes from two dairy farmers on the island. Skylger is sold in specialty cheese shops but can now also be found on the shelves of supermarkets Plus, Albert Heijn and even retail store Hema. The cheese therefore offers the consumer an experience: Terschelling, the Wadden Sea feeling.

Ingredients:
Fat 48+, pasteurized cow's milk, microbial rennet, starter, salt

Quality:
Your Skylger Matured is freshly cut and vacuum-packaged!
The hard structure of Dutch cheese makes it perfectly suitable for sending by post.

Combination

Thanks to its spicy, creamy taste, Skylger Matured is a delicious cheese to serve as a filling on your sandwich. You can also cut the cheese into cubes. Serve the cheese on a cheese plate or grate the cheese over your favorite pasta or casserole.

More information
Dimension whole cheese 38 cm Ø x 12 cm H
Brand Terschellinger kaas
Flavor strength Piquant
Country origin Netherlands
Nutritional information per 100 grams
fat (gr) 35,83
Saturated fat (gr) 24,37
Calcium (mg) 800
Calories (kcal) 424
Kilojoules (KJ) 1758
Protein (gr) 24,68
Sodium (mg) 783
Type of milk Cow
Gluten free Yes
Type of rennet Vegaterian rennet (microbial)
Sugar free No
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.
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