These cheeses are first matured for approximately 16 weeks, then segmented and subsequently layered with a coarse, dill-top mustard. The flavour of the mustard is gradually released into the cheese, and the result will surprise you. The delicate combination of mustard and dill-seasoned cheese as well as the flavour of the cheese itself are unmistakable. A wonderfully surprising alternative to the well-known cheese-mustard classic.
Ingredients Wyngaard Mustard Dill
Matured 16 weeks. Cheese made from pasteurized cow's milk, 48% Fat i.d.m. with a layer of mustard dill.
Ingredients: pasteurized COW'S MILK, mustard dill 10% (MUSTARD SEED 4,0%, sugar, vinegar, water, sunflower oil, dried dill 0,1%, honey, spices, natural aroma, herbs), salt, lactic acid, rennet, colour: caroteen.
|Per 100 gram:|
|Nutritional value||1593 kJ / 380 Kcal|
|Saturated fat||21,3 gram|