Castello blue sinihomejuusto 150g
5740200001012
Arla Oy
Sales unit:
ST
Sales amount:
6
ST
VAT %:
14.0%
Delivery & availability
Product type:
Order product
If you want to buy order products in smaller quantities, please contact your C&C manager or sales manager
Castello Blue combines the creaminess of white cheese with the character of blue cheese. Soft, high-fat, blue-ripened blue-veined cheese on the surface and inside. Lactose free. Highly salty.
Ingredients
Pasteurized MILK and CREAM , salt (1.6%), sourdough, microbiological rennet, blue mold culture.
Origin of product
| Country of manufacture | Denmark |
Origin of ingredients
| Milk |
Percentage of ingredient :
Milking : Denmark Last processing : Denmark |
| Cream |
Percentage of ingredient :
Milking : Denmark Last processing : Denmark |
Nutritional properties
| Contains allergen(s) | Milk and its derivatives |
| Free from allergen(s) | Lactose |
| Contains |
Milk
Cream |
| Free From |
Lactose
Additives |
| High | Sodium Salt |
| Energy content (kJ) | 1779 kJ |
| Energy content (kcal) | 431 kcal |
| fat, total | 42 g |
| fatty acids, total saturated | 27 g |
| Carbohydrates | 0.5 g |
| Protein | 13 g |
| Salt | 1.6 g |
| Carbohydrates of which lact. | 0 g |
| Last processing | Denmark |
| Brand Name | Castello |
| Packaging label | Forest Stewardship Council Label |
| Packaging type code | Box |
| Supplier identification code | 22064 |
| Handling Instructions Code Reference | Foodstuffs |
| Consumer storage instructions (fin) | Säilyy avaamattomana +2 - +8 C:ssa vähintään parasta ennen -päivään |
| Consumer storage instructions (swe) | Hållbar i oöppnad förpackning vid +2 - +8 C minst till bäst före -datumet. |
| Consumer storage instructions (eng) | Remains unopened at +2 to +8°C for at least best before day. |
| Minimum storage handling temperature | 2 °C |
| Maximum storage handling temperature | 8 °C |
| Trade Item Key Words (Fin) |
homejuusto
sinihomejuusto castello |
| Trade Item Key Words (Eng) | mould cheese |
| Trade Item Key Words (Swe) | mögelost |
