EDAMER CHEESE FROM ABOUT 3 KG
The edammer (Dutch edammer) is a cheese made of cow's milk with the addition of animal hair typical of the Netherlands, sold in forms by the soft yellow paste and with a thin protection of reddish wax.
More and more appreciated goat cheeses, have great nutritional qualities and a taste that develops in the first few weeks and is aged a month from the processing and among these is the "daughter" .
More and more appreciated goat cheeses, have great nutritional qualities and a taste that develops in the first few weeks and is aged a month from the processing and among these is the "daughter" . Continuing with seasoning, the cheese hardens and acquires its characteristic spicy flavor, or, if the cheese is soft, the subchroast becomes very creamy.
Energy | 1473 kJ / 352 Kcal |
Fats
of which saturated | 30 g 21 g |
Carbohydrate
Of which sugar | 2.9 g |
Protein | 18 g |
Rooms | 1.6 g |
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The edammer (Dutch edammer) is a cheese made of cow's milk with the addition of animal hair typical of the Netherlands, sold in forms by the soft yellow paste and with a thin protection of reddish wax.
It is a cheese with compact pasta and flavor and typical aromas.
Scamorza is a very short seasoning cheese.
Scamorza is a very short seasoning cheese.
The emmental, also called emmentaler, emmenthal or emental, is a cooked pressed cheese, based on cow's milk, native to Switzerland.
More and more appreciated goat cheeses, have great nutritional qualities and a taste that develops in the first few weeks and is aged a month from the processing and among these is the "daughter" .
Provolone is a typical cheese of the Padana Valley, born from the encounter between the tradition of cheese in South Italy and the great availability of milk in the north.
The taste has more pronounced taste due to the characteristic of smoking.
The scamorzine with ham is a cheese made of sweet yarn, which contains in itself high quality ham.
Broiled pasta cheese with a characteristic shape, produced with raw cow milk from Irpinia.
The scamorza is a typical spun cheese from the center-south Italy.
It is a fresh sheep cheese, ready to be tasted after only 20/25 days.
Typical of southern Italy, it is a seasoned cheese of spun pasta in the shape of a bag.
Great for sandwich bars and sandwich bars to add that unique and unmistakable taste typical of English pubs.
The feta (in modern Greek: φέτα, feta) is a traditional Greek cheese, semi-hard but friable, very white and rather salty.
Fresh goat cheese, tastes sweet and delicate with soft and white pasta.