"Dutch cheese, round, fat content in dry matter 50%" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Dutch cheese is a semi-hard cheese produced from pasteurized cow's milk using a starter based on lactic acid bacteria and propionic acid bacteria, with animal-origin rennet enzymes.

The cheese has a cylindrical shape, its weight typically ranges from 6 to 12.5 kg. The cheese may be either with a smooth surface or small round indentations.

The cheese has a light yellow color, a dense texture, and contains a large number of small eyes (holes) evenly distributed across the surface.

The flavor of the cheese is slightly sweet, with a mild tang, a moderately pronounced cheesy flavor, slightly pungent, with a hint of sharpness.

Dutch cheese, fat content in dry matter 50%, contains 50% fat in dry matter.

Dutch cheese is widely used in cooking; it can be served as a standalone appetizer, and is used in the preparation of various dishes, such as salads, casseroles, pies, sauces, and more.

Shelf life of the cheese depends on storage conditions and can range from 15 to 120 days.

Storage conditions: temperature from 2 to 6 °C and relative humidity of 80% to 85%.

Important: information about composition, nutritional value, shelf life, storage conditions and other important product information is provided on the product packaging. It is recommended to review this information before consuming the product.