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Cheese plate mild

328g

    Extra information

    Cheese platter with cream brie 60+, St. Paulin 45+, Fourme d'Ambert BOB 50+, quince dip with 54% quince and crackers

    Ingredients

    Ingredients: Cream Brie 60+: pasteurized milk, salt, starter culture, microbial rennet, fungal culture. Fourme d'Ambert AOP 50+: pasteurized milk, salt, starter culture, rennet, blue mold culture. St. Paulin 45+: pasteurized milk, non-iodized salt, starter culture, microbial rennet. Quince jam: 54% quince, sugar, lemon juice. Crackers: wheat flour, extra virgin olive oil, glucose syrup, whole wheat rye flour, oat flake, sunflower seed, brown linseed, salt, millet.
    Of which added sugars average 0.00g per 100 grams and of which added salt averages 1.80g per 100 grams

    Allergy information

    Milk

    Nutritional values

    These values ​​apply to the raw product.

    Type Per 100 Grams
    Energy 1385 kJ (334 kcal)
    Bold 28g
    of which saturated 20g
    of which unsaturated 8g
    Carbohydrates
    of which sugars
    Dietary fiber
    Proteins 20g
    Salt 1.8g

    Cheese plate mild

    328g

      Product form

      With this cheese platter you have a nice mix of different cheeses as a basis for a delicious cheese platter: a Cream Brie, a St. Paulin and a Fourme d'Ambert. Together with cultured pear dip and crackers. * Taste: Ranging from creamy and mild to slightly spicy * Cheeses are made from cow's milk * Serve the cheese at room temperature for the best flavor. * Combine your cheese board with pecans and grapes. Please note, the rind of the St. Paulin is not edible.

      €10 , 20

      €11,10 (incl. btw)

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        Best before: see top, if kept refrigerated (max. 7°C).

        Description

        With this cheese platter you have a nice mix of different cheeses as a basis for a delicious cheese platter: a Cream Brie, a St. Paulin and a Fourme d'Ambert. Together with cultured pear dip and crackers.


        * Taste: Ranging from creamy and mild to slightly spicy
        * Cheeses are made from cow's milk
        * Serve the cheese at room temperature for the best flavor.
        * Combine your cheese board with pecans and grapes. Please note, the rind of the St. Paulin is not edible.

        Extra information

        Cheese platter with cream brie 60+, St. Paulin 45+, Fourme d'Ambert BOB 50+, quince dip with 54% quince and crackers

        Ingredients: Cream Brie 60+: pasteurized milk, salt, starter culture, microbial rennet, fungal culture. Fourme d'Ambert AOP 50+: pasteurized milk, salt, starter culture, rennet, blue mold culture. St. Paulin 45+: pasteurized milk, non-iodized salt, starter culture, microbial rennet. Quince jam: 54% quince, sugar, lemon juice. Crackers: wheat flour, extra virgin olive oil, glucose syrup, whole wheat rye flour, oat flake, sunflower seed, brown linseed, salt, millet.
        Of which added sugars average 0.00g per 100 grams and of which added salt averages 1.80g per 100 grams

        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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