• Rating:
  • SKU:
  • Manufacturer country:
  • Milk:
  • Cheese type:
    With additives
  • Fat per 100 g:
    32,1 g
  • Kind:
  • Manufacturer:
    Farmers Cheese
Weight Price Quantity
75 грн
114 грн
151 грн
189 грн
277 грн
379 грн
758 грн

It tastes mild, slightly spicy and spicy. The cheese is generously seasoned with red tomatoes and Italian herbs, and accompanied by the extraordinary aroma of a mixture of basil and oregano.
The red pesto cheese is one of the "newest" cheeses born from experimentation with the classic Gouda cheese. Hard unaged Dutch cow's milk cheese with the addition of Italian "red pesto" sauce has a distinctly Italian accent. After all, first of all, the Italians were among the first to invent how to "color" cheeses with spices. In Genoa, for example, a plate of multi-colored cheeses has long been one of the traditional dishes recommended by restaurant guides. Second, Europe's favorite pesto sauce was also born in Italy. In early 2006, the Dutch company Veldhuizen Kaas decided to create a cheese with the famous pesto sauce. But the choice went not to the classic green sauce of olive oil, basil, pine nuts and cheese, but to the red pesto - it is delicate through the added sun-dried tomatoes and oregano. The first commercial batch of June cheese from Dutch cheesemakers saw the light of day in 2006.
The cheese is made from pasteurized cow's milk using the same process as Gouda. Cow's milk is mixed with sourdough and rennet, then dried tomatoes, basil, oregano and paprika extract are added. And some natural annatto dye, which is derived from the seeds and pulp of the oleander tree. The cheese is washed and pressed to squeeze out all the whey. The cheese matures for 7-8 weeks, during which time it develops an aged and rich Gaudi flavor that perfectly complements the aromatic red pesto.

The cheese is added to salads and sauces with meat or fish. And by tradition, this cheese is seasoned on Italian pasta, spaghetti, ravioli and pizza. And if you rub red pesto cheese on pasta, you get bright red pasta al rosso pesto. This cheese is best served with a rich red wine, such as the Italian Montepulciano D'abruzzo.

Pasteurised cow's milk, salt, pure lactic acid bacteria cultures, dried tomatoes, basil, oregano, dried garlic, paprika, carminic acid (E120) and beta-carotene (E160b) colourings, milk-enzyme of microbial (non-animal) origin, preservatives lysozyme ( E1105), sodium nitrate (E251).
Contains milk protein and lactose.

Nutritional value
Per 100 grams of the product
Energy value 1594 kJ / 384 kcal
25.8 grams of protein
31.2 grams of fat
1.7 grams of salt

No questions.

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