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The Zaanse Hoeve Young 48+ slices

190g

    Extra information

    Gouda young cheese 48+

    Ingredients

    Ingredients: milk*, salt, lactic acid, microbial rennet.
    Of which added sugars 0.00g per 100 grams and of which added salt 1.90g per 100 grams
    *From pasture milk.

    Allergy information

    Milk

    Nutritional values

    These values ​​apply to the raw product.

    Type Per 100 Grams
    Energy 1465 kJ (355 kcal)
    Bold 29g
    of which saturated 20g
    of which unsaturated 8.5g
    Carbohydrates
    of which sugars
    Dietary fiber
    Proteins 23g
    Salt 1.9g

    The Zaanse Hoeve Young 48+ slices

    190g

      Product form

      Young cheese 48+ made from 100% meadow milk for sandwiches or just eaten.​ * Taste: Soft * Made from: cow's milk * Origin: Netherlands * In handy pre-cut slices

      €3 , 75

      €4,10 (incl. btw)

        Characteristics

        Vegetarian, Meadow Milk from the Netherlands, Gluten Free, Better for Cow, Nature & Farmer

        Save

        Best before: see back, if kept refrigerated (max. 7°C). Perishable after opening.

        Description

        Young cheese 48+ made from 100% meadow milk for sandwiches or just eaten.​


        * Taste: Soft
        * Made from: cow's milk
        * Origin: Netherlands
        * In handy pre-cut slices

        Extra information

        Gouda young cheese 48+

        Ingredients: milk*, salt, lactic acid, microbial rennet.
        Of which added sugars 0.00g per 100 grams and of which added salt 1.90g per 100 grams
        *From pasture milk.

        Allergy information

        Milk

        Nutritional values

        Deze waarden gelden voor het onbereide product.

        Soort Per 100 Milliliter RI*
        Energie 167 kJ (40 kcal)
        Vet 1.5 g
        waarvan verzadigd 1 g
        Koolhydraten 2.8 g
        waarvan suikers 2.8 g
        Eiwitten 3.7 g
        Zout 0.07 g
        Vitamine B12 / Cyano-Cobalamine 0.46 µg 18%
        Calcium 119 mg 15%
        * DRI= dagelijkse referentie-inname.

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