Tynjetaler | Entire cheese 13 kilos / 28.6 lbs
Tynjetaler | Entire cheese 13 kilos / 28.6 lbs
Whole Tynjetaler: Frisian cheese with holes
Discover the creamy and slightly sweet taste of a complete wheel of Tynjetaler. A unique Frisian holey cheese with a touch of spice, perfect for the true gourmet or as a spectacular centerpiece at a party.
We pack the cheese very carefully and ship throughout Europe. Would you like the cheese divided? We cut a whole cheese on request into 2, 4 or 8 pieces and pack them separately. You can simply indicate this below.
Description Tynjetaler | Entire cheese 13 kilos / 28.6 lbs
Order whole Tynjetaler cheese online
Would you like to buy the most delicious Frisian holey cheese? Order this impressive cheese wheel safely, freshly and quickly at GoudaCheeseShop.com. We deliver a superior quality that you simply will not find in the supermarket.
- ✔ Wonderfully creamy, slightly sweet and nutty flavor
- ✔ Unique holey cheese, artisanally made in Friesland
- ✔ A beautiful whole cheese wheel for the true enthusiast
- ✔ Optional: cut into 2, 4 or 8 vacuum-packed pieces
- ✔ Safely and carefully shipped to your doorstep
Taste the artisanal difference and order your whole Tynjetaler today.
Ingredients of Tynjetaler
Ingredients:
Fat 50+, pasteurized cow's milk, rennet, salt
The irresistible taste of Tynjetaler
Why is the Tynjetaler so incredibly popular? This special holey cheese is artisanally made on a family farm in the Frisian village of De Tynje. The cheese is inspired by the famous Swiss cheeses, but has the unmistakable creaminess of a real Dutch cheese. During ripening, the characteristic large holes are formed in the dairy. The taste is full, creamy and slightly sweet, with a wonderfully subtle, nutty and slightly spicy finish.
A whole cheese wheel of this Frisian pride is an absolute showpiece at parties, events or in the hospitality industry. It is the perfect choice for the large consumer who wants to surprise his guests with top quality. Cut the Tynjetaler into generous cubes for an inviting snack board, shave it over a fresh salad, or use it in warm dishes. Because the cheese melts fantastically, it is also ideal for an unforgettable cheese fondue. Bring a piece of Frisian magic into your home!
How do you cut a whole cheese?
Cutting a whole cheese may seem like a challenge, but with the right technique it is very simple. Use a professional cheese knife with two handles or cut the cheese step by step into manageable wedges. View the image below for the best way to divide your cheese wheel, so that you always get beautiful, even pieces.

Frequently Asked Questions about Whole Cheeses
How long can I keep a whole cheese?
A whole, uncut cheese in the original coating can often be kept outside the refrigerator for weeks to months, provided it is stored in a cool and dark place. As soon as the cheese is cut or vacuum-packed in pieces, store it in the refrigerator.
Is there a discount on a whole cheese?
Yes, certainly. Buying a whole wheel of cheese is proportionately always cheaper than buying individual pieces. Ideal for large consumers and parties!
Can I use Tynjetaler for cheese fondue?
Absolutely! Tynjetaler has excellent melting properties and a slightly sweet, nutty flavor that comes into its own in a cheese fondue or on a toasted sandwich.
Do you also sell other whole cheeses?
Yes, indeed! In addition to this Frisian holey cheese, we have wheels of young, matured, old and various herb cheeses. View our complete category Whole Cheese to discover all large cheeses.
More information
| Dimension whole cheese | +/- 37 cm Ø x 11 cm H |
|---|---|
| Brand | Tynjetaler |
| Flavor strength | Pithy |
| Country origin | Netherlands
|
| Nutritional information | per 100 grams |
| fat (gr) | 36.5 |
| Saturated fat (gr) | 25.2 |
| Calcium (mg) | 717 |
| Calories (kcal) | 437 |
| Kilojoules (KJ) | 1812 |
| Carbohydrates (gr) | 0 |
| Protein (gr) | 27.1 |
| Sodium (mg) | 0.592 |
| Type of milk | Cow
|
| Type of rennet | Rennet |
| Lactose-free | No |
| Pasteurized Yes/No | Pasteurized |
| Limited shelf life | No |