Henri Willig's smoked cow cheese with herbs is crafted with care and expertise in a special way. First, the Gouda cheese is melted and the herbs are added. Then the cheese is smoked on beech wood in a smokehouse. This gives the smoked cheese its traditional flavour and traditional brown, edible rind.
Serving tipsMelt some slices of this cheese on top of a burger or grate over a casserole. This smoked cheese is also a great choice for on a fresh sandwich or cracker.
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