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Passendale
Whether you like a soft and young cheese, or a powerful classic, you can now pleasantly surprise your guests with this beautiful Passendale cheese.
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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
| Dimension fromage entier | 24 x 12 cm |
|---|---|
| Marque | Passendale |
| La saveur | Épicé |
| Pays d'origine |
Belgique  |
| Information nutritionnelle | pour 100 grammes |
| graisse (gr) | 28.6 |
| Gras saturés (gr) | 20 |
| Calcium (mg) | 717 |
| Calories (kcal) | 345 |
| Kilojoules (KJ) | 1431 |
| Glucides (gr) | 0 |
| Protéine (gr) | 21.9 |
| Sodium (mg) | 0.592 |
| 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. |