Farmhouse Cheese as it was made in the olden days
Back to our roots: be amazed by the authentic taste of this unique Farmhouse Cheese. Bakermat cheese is ripened in specially developed maturation chambers for at least two months. This results in the formation of a natural rind and gives the cheese its spicy character. This cheese is ideal for fondue or raclette, but is also delicious in small cubes with a drink or on a cheeseboard.
|Origin of milk and production||The Netherlands|
|Kind of milk||Cow’s milk|
|Quality labels||Meadow Cheese|
|Allergens||Contains COW’S MILK,
may contain LACTOSE