Passendale

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95% of 100

Whether you like a soft and young cheese, or a powerful classic, you can now pleasantly surprise your guests with this beautiful Passendale cheese.

Peso:
  • CHECK COME ABBIAMO CONFEZIONE E INVIA

The Belgian cheese Passendale, from the homonymous municipality of Zonnebeke, has conquered its place on the global cheese market. Whether you like a soft and young cheese, or a powerful classic, you can now pleasantly surprise your guests with this beautiful Passendale cheese.

Cheese with a history

The Passendale cheese was originally developed by a couple who had to flee to Normandy during the First World War. There they learned the process of cheese making from a close family member. Returning in Passendale this couple started the production of their own cheese at their newly built farm. And with success, because the company and production quickly grew due of the popularity of the cheese. It would not take long for Passendale to become popular outside of Belgium. It is a marvellous cheese to enjoy.

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 Passendale Cheese makes it perfectly suitable for sending by post. This is an orginal Passendale Cheese

Passendale Cheese


Maggiori informazioni
Dimensione formaggio intero 24 x 12 cm
Marca Passendale
Forza aromatica Conciso
Origine del paese Belgio
Informazioni nutrizionali per 100 grammi
grasso (gr) 28.6
Grasso saturo (gr) 20
Calcio (mg) 717
Calorie (kcal) 345
Kilojoules (KJ) 1431
Carboidrati (gr) 0
Proteine (gr) 21.9
Sodio (mg) 0.592
Tipo di latte mucca
Senza glutine
Tipo di caglio caglio
Senza zucchero Sì No
Può contenere tracce di arachidi.
Crosta di formaggio commestibile No
Senza lattosio No
Pastorizzato Yes
Durata a magazzino limitata No
Fatto di latte di pascolo Il latte di pascolo è latte proveniente da fattorie in cui le mucche pascolano dalla primavera all’autunno, almeno 120 giorni all’anno, per un minimo di 6 ore al giorno.
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