Funky Monk
Funky Monk
| MILK: | pasteurized COW’S MILK |
| CATEGORY: | Semi-Soft |
| FAT CONTENT: | F.i.Tr. 50% |
| RENNET: | microbial (vegetarian) |
| AGE: | 3-6 weeks |
| PRODUCER: | Kaasboerderij ‘T Groendal |
| REGION: | East Flanders |
| COUNTRY: | Belgium |
| NOTE: | Its texture is fudgy with a luscious mouthfeel. The flavors of cooked onions and sweet cream help to loosen up the funkiness of this Abbey style cheese. |
| HS: | 0406 9099 |
Like many chefs have a signature dish, this cheese must be Belgium’s signature cheese style: the abbey cheese. These cheeses are made by monks in one of the many abbeys where beer is often brewed as well. With this cheese, we combine a traditional cheese type with a modern technique and looks.
This is a cheese for every moment: with a beer, on a burger or between a sandwich but he also deserves his place on a cheese plate. Please eat that rind!
| Ingredients | |
|---|---|
| sea salt (brine) , microbial (vegetarian) rennet, lactic acid bacteria | |
| Nutrition facts | Expression per 100 g |
| Energy value | 1749 kJ/ 418 kcal |
| Fat | 34 g |
| of which saturates | 25 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Protein | 28 g |
| Salt | 2.5 g |
**Reference intake of an average adult (8 400 kJ/2 000 kcal) | |
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