Tynjetaler

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This fresh cheese is made from milk from cows grazing every day on Frisian grounds. But this cheese also flirts with the Swiss alps, giving it a nice and smoot flavour. Tynjetaler is an award-winning farm cheese, mature and with a creamy and slightly sweet taste to it. 

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Tynjetaler is a farm cheese, produced in the Northern Dutch provice of Friesland. This fresh cheese is made from milk from cows grazing every day on Frisian grounds. But this cheese also flirts with the Swiss alps, giving it a nice and smoot flavour. Tynjetaler is an award-winning farm cheese, mature and with a creamy and slightly sweet taste to it. Leaving a pleasant, slightly pithy aftertaste on your tongue. It is an excellent cheese to put on your bread, but can also be eaten well just the way it is.

From cheese platter to fondue

This farmers cheese is very suitable for a nice cheese platter with a range of different cheeses, where the soft flavour comes into its own. With a nice full and creamy character, the Tynjetaler cheese forms a very good basis for a cheese fondue. Enjoy the melted cheese with bread, meat or vegetables and a nice glass of white wine.

Ingredients: 
Fat 50+ , pasteurised cow's milk, rennet, salt, vitamins A, B and D

Quality
Your cheese is freshly cut and vacuum-packaged!
The hard structure of Tynjetaler Cheese makes it perfectly suitable for sending by post. This is an orginal Tynjetaler Cheese

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
Gluten free Yes
Type of rennet Abomasal rennet
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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