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Vacherin Fribourgeois AOC

The Vacherin Fribourgeouis AOC is a cheese that can easily be eaten any way you like. It is a cheese that forms a tasty combination with sweet products such as fruit, syrup and honey. When you use the cheese for hot dishes, the strong flavour comes into its own even more.

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A Swiss cheese with a French name and a European AOC quality mark. This cheese is also known as Freiburger cheese. It is a lactose-free cheese made from raw cow's milk. For this special Swiss alpine milk is used from cows that only eat fresh grass. The cheese has a creamy and pithy taste and is matured for about three months before being eaten. The cheese is produced according to a traditional recipe, with true love and care for the cheese. It has a subtle character, so that the cheese gradually melts and is easy to use for raclette and cheese fondue.

Tasty combinations

The Vacherin Fribourgeouis AOC is a cheese that can easily be eaten any way you like. It is a cheese that forms a tasty combination with sweet products such as fruit, syrup and honey. When you use the cheese for hot dishes, the strong flavour comes into its own even more.

Ingredients: 
Fat 40+, pasteurised cowmilk, rennet, salt, sour, sodium

Quality:
Your cheese is freshly cut and vacuum-packaged!
The hard structure of Vacherin Fribourgeois AOC makes it perfectly suitable for sending by post.This is an orginal Vacherin Fribourgeois AOC Cheese.

Vacherin Fribourgeois AOC

Plus d'information
Dimension fromage entier 37 x 8 cm
Marque Vacherin Fribourgeois AOC
La saveur Épicé
Pays d'origine Suisse
Information nutritionnelle pour 100 grammes
graisse (gr) 28.8
Gras saturés (gr) 18
Calcium (mg) 504
Calories (kcal) 396
Kilojoules (KJ) 1569
Glucides (gr) 0
Protéine (gr) 21.6
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 Yes
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.
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