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Kernhem Classique
Kernhem is a real Dutch cheese that is provided with a washed crust. This keeps the cheese soft inside and retains its mild flavour.
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The rural estate Kernhem, which is located in the Dutch town of Ede, has lent its name to the famous cheese Kernhem, which was developed by the NIZO. This is the Dutch Institute for Dairy Research, which finds its home base on the edge of this estate. Kernhem is a real Dutch cheese that is provided with a washed crust. This keeps the cheese soft inside and retains its mild flavour. The cheese is now being produced by various cheese manufacturers in The Netherlands, but the basis remains as Kernhem is intended.
A delicious table cheese
Kernhem is among the Dutch cheeses that people eat a lot on bread. Like Gouda cheese and Leerdammer, Kernhem is also ideal for use in a sandwich. It works also well in grated form, for example sprinkled over pasta. Kernhem is very suitable and can be enjoyed just as it is, or you can appreciate it with a little bit mustard.
Ingredients:
Fat 60+ , pasteurised cow milk, rennet, starter culture, salt, surface flora: red bacteria
Quality
Your cheese is freshly cut and vacuum-packaged!
The hard structure of Kernhem cheese makes it perfectly suitable for sending by post.This is an orginal Kernhem cheese.
| Dimension fromage entier | 25 x 5,5 cm |
|---|---|
| Marque | Kernhem |
| La saveur | Épicé |
| Pays d'origine |
Pays-Bas  |
| Information nutritionnelle | pour 100 grammes |
| graisse (gr) | 37 |
| Gras saturés (gr) | 24 |
| Calcium (mg) | 648 |
| Calories (kcal) | 417 |
| Kilojoules (KJ) | 1756 |
| Glucides (gr) | 0 |
| Protéine (gr) | 18 |
| Type de lait |
Vache  |
| Sans gluten | Oui |
| Type de présure | Lebstremsel |
| Sans sucre | Non |
| Peut contenir des traces de cacahuètes. | Oui |
| Croûte de fromage comestible | Non |
| Sans lactose | No |
| Pasteurisé | Yes |
| Durée de vie limitée | Non |
| Fait de Le lait de pâturage | Le lait de pâturage est du lait provenant de fermes où les vaches paissent au moins 120 jours par an – du printemps à l’automne – et au moins six heures par jour dans le pré. |