Hard cheeses owe their aroma and flavour to the long ripening process, which can last from several weeks to even several years. During the ripening process, the water content of the cheese decreases, causing the cheese to harden. The longer the maturation period, the more piquant the cheese becomes. We offer hard cheeses of the Swiss (Maasdam) and Dutch (Gouda and Edam) types.
Gouda
| Fat (%) | ≥ 50 |
| Moisture (%) | ≤ 47 |
| Protein (%) | ≥ 23 |
| pH | 5,2 |
| Salt (g) | ≤ 1,5 |
Edam
| Fat (%) | ≥ 40 |
| Moisture (%) | ≤ 45 |
| Protein (%) | ≥ 26 |
| pH | 5,0 |
| Salt (g) | ≤ 1,2 |
Maasdam
| Fat (%) | ≥ 45 |
| Moisture (%) | ≤ 45 |
| Protein (%) | ≥ 26 |
| pH | 5,2 |
| Salt (g) | ≤ 1,1 |
Blocks of 2.5 – 3.2 kg and 15 – 20 kg packaged in shrink wrap and cardboard box.
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