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Holländer
 
Schärdinger Dutch-style cheese tastes mild and fine and has a velvety, yet firm texture. Lactic acid bacteria are used to ripen this cheese. In the process lactic acid is first formed from lactose, the lactic acid bacteria break down the milk protein and the cheese gains a smooth texture. During the remainder of the maturing process, lactic acid is further broken down and the characteristic flavour profile develops. Its mild flavour makes Holländer a versatile choice suited for eating with cold meat slices and presenting on cheese boards. In warm cuisine as well, this cheese can be used in any number of ways, for topping with melted cheese, or for cheese soups and sauces, for instance. Schärdinger Holländer is available ... [more]
 
Holländer
Produkt ist laktosefrei
Schärdinger Dutch-style cheese tastes mild and fine and has a velvety, yet firm texture. Lactic acid bacteria are used to ripen this cheese. In the process lactic acid is first formed from lactose, the lactic acid bacteria break down the milk protein and the cheese gains a smooth texture. During the remainder of the maturing process, lactic acid is further broken down and the characteristic flavour profile develops. Its mild flavour makes Holländer a versatile choice suited for eating with cold meat slices and presenting on cheese boards. In warm cuisine as well, this cheese can be used in any number of ways, for topping with melted cheese, or for cheese soups and sauces, for instance. Schärdinger Holländer is available in 150 g slices, 250 g blocks on the self-service dairy shelf and can be cut to order from approx. 3 kg blocks at the delicatessen counter.

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Average nutritional values for 100g of edible product:

 
Energy (kj / kcal) 1196 / 287 Protein 29 g  
Carbohydrate 0 g   Fat 19 g  
  of which sugar 0 g  
  of which saturated fat
12 g  
Salt 1,3 g