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Zinka Gouda Assorted Goat Hard Cheese 50%
per 1 kg
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Description
The composition includes: Gouda with Provencal herbs, Gouda with paprika and Gouda with mustard, aged from 9 to 36 months.
Gouda hard cheese with Provencal herbs (rosemary, basil, marjoram, mint, thyme), aged in a maturation chamber for 9 months or more.
Gouda hard cheese with paprika (dried black paprika).
Gouda hard cheese with mustard (mustard seeds), aged in a maturation chamber for one and a half to six months.
Gouda cheese tastes good both on its own and in combination with red aged wine. It is suitable for grated pizza and pasta. Made in Ukraine from high-quality fresh goat's milk with the addition of lactic acid bacteria starter and an enzyme preparation of microbial origin. No coloring.
Gouda hard cheese with Provencal herbs (rosemary, basil, marjoram, mint, thyme), aged in a maturation chamber for 9 months or more.
Gouda hard cheese with paprika (dried black paprika).
Gouda hard cheese with mustard (mustard seeds), aged in a maturation chamber for one and a half to six months.
Gouda cheese tastes good both on its own and in combination with red aged wine. It is suitable for grated pizza and pasta. Made in Ukraine from high-quality fresh goat's milk with the addition of lactic acid bacteria starter and an enzyme preparation of microbial origin. No coloring.
Ingridients
Gouda hard goat cheese with mustard 50%: whole goat milk, Extra table salt, mustard seeds, calcium chloride, bacterial culture of mesophilic and thermophilic lactic acid bacteria, milk curdling enzyme preparation of microbial origin.
Gouda hard goat cheese with paprika 50%: whole goat milk, Extra salt, dried red paprika, calcium chloride, bacterial culture of mesophilic and thermophilic lactic acid bacteria, microbial enzyme preparation.
Gouda hard goat cheese with Provencal herbs 50%: whole goat milk, Extra table salt, a mixture of Provencal herbs (rosemary, basil, marjoram, mint, thyme), calcium chloride, a bacterial culture of mesophilic and thermophilic lactic acid bacteria, a microbial enzyme preparation.
Gouda hard goat cheese with paprika 50%: whole goat milk, Extra salt, dried red paprika, calcium chloride, bacterial culture of mesophilic and thermophilic lactic acid bacteria, microbial enzyme preparation.
Gouda hard goat cheese with Provencal herbs 50%: whole goat milk, Extra table salt, a mixture of Provencal herbs (rosemary, basil, marjoram, mint, thyme), calcium chloride, a bacterial culture of mesophilic and thermophilic lactic acid bacteria, a microbial enzyme preparation.
Nutrition facts, 100 g
- Calories376.00kcal
- Proteins24.80g
- Fats30.00g
- Carbohydrates0.00g
General info
Brand
Zinka
Manufacturer
"Tetiana 2011" Farm
Weight
Weighing
Fatness
50%
Shelf life
90 days
Storage temperature
0...4
Country of production
Ukraine
Cheese variety
gouda
The foundation
goat milk
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