Viking blue 50+

107g

    Extra information

    Blue Vein Cheese 50+

    Ingredients

    Ingredients: pasteurized milk, salt, starter culture, microbial rennet, blue mold culture
    Of which added sugars 0.00g per 100 grams and of which added salt 3.00g per 100 grams

    Allergy information

    Milk

    Nutritional values

    These values ​​apply to the raw product.

    Type Per 100 Grams
    Energy 1307 kJ (315 kcal)
    Bold 27g
    of which saturated 18g
    of which unsaturated 6.9g
    Carbohydrates
    of which sugars
    Dietary fiber
    Proteins 18g
    Salt 3 g

    Viking blue 50+

    107g

      Product form

      The Viking Blue is a tasty, spicy blue-veined cheese. This gives the cheese a smooth and creamy texture with an extra spicy accent. * Taste: Characteristic and creamy * Made from: Cow's milk * Origin: Denmark *Edible crust!

      €4 , 70

      €5,10 (incl. btw)

        Characteristics

        Vegetarian, Gluten Free

        Save

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

        Description

        The Viking Blue is a tasty, spicy blue-veined cheese. This gives the cheese a smooth and creamy texture with an extra spicy accent.


        * Taste: Characteristic and creamy
        * Made from: Cow's milk
        * Origin: Denmark
        *Edible crust!

        Extra information

        Blue Vein Cheese 50+

        Ingredients: pasteurized milk, salt, starter culture, microbial rennet, blue mold culture
        Of which added sugars 0.00g per 100 grams and of which added salt 3.00g 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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