This savoury, piquant semi-hard cheese is made according to age-old tradition and treated with red cultures during its 6-week ripening period.
Energy | 1598 kJ / 386 kcal |
Fat | 34 g |
of which saturated fat | 22 g |
Carbohydrate | 0 g |
of which sugar | 0 g |
Protein | 20 g |
Salt | 1,5 g |