Vlielander Bunker Cheese (organic)

Vlielander Bunker Cheese (organic)
Vlielander Bunkerkaas is an organically matured cheese with a rich, full flavour. The combination of Dutch cheese tradition, Italian lactic acid bacteria and maturation in a former bunker creates a characteristic cheese with a subtle Parmesan spiciness and a creamy texture.
Description Vlielander Bunker Cheese (organic)
Vlielander Bunkerkaas is a special, organically produced cheese in which tradition and craftsmanship come together. The milk comes from grass-fed cows that graze on the herb-rich meadows of Peter Oosterhof in Roderwolde. This natural feed contributes to the cheese's distinctive flavour.
The cheeses are matured in a former bunker on Vlieland, where they lie on pine planks for 7 to 10 months. The constant climate in the bunker – a stable temperature and high humidity – ensures slow and even maturation. This unique process preserves the creaminess of the cheese, while the flavor develops into a deep, ripe intensity with a light Parmesan touch.
Vlielander Bunkerkaas is prepared in a traditional way without preservatives or artificial additives. Due to its firm structure, the cheese is ideally suited for sending by post.
Ingredients:
48+ Pasteurized organic cow's milk, starter culture, rennet, salt
Quality:
We cut your cheese fresh from the knife and pack your order in vacuum!
Thanks to the hard structure of Vlieland Bunkerkaas, this cheese is very suitable for sending by post.
More information
Dimension whole cheese | +/- 25 cm Ø x 10 cm H |
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Brand | Vlielander Kaasbunker |
Flavor strength | Piquant |
Country origin | Netherlands
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Nutritional information | per 100 grams |
fat (gr) | 31.5 |
Saturated fat (gr) | 19.8 |
Calcium (mg) | 43 |
Calories (kcal) | 391 |
Kilojoules (KJ) | 1624 |
Carbohydrates (gr) | 6 |
Protein (gr) | 22.9 |
Sodium (mg) | 1700 |
Type of milk | Cow
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Type of rennet | Rennet |
Lactose-free | Yes
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Pasteurized Yes/No | Pasteurized |
Limited shelf life | No |