Finnish Cheese

The country of a thousand lakes is very proud of its untouched nature. The rough climate requires the cows to be kept in the barn for about six months. Cheese production goes back to the 16th century. Modern production started in 1856, when Switzerland's Rudolf Klossner began to produce Emmental cheese. In 1970 production, which had been modernized for a long time, was up to 40,000, 35,000 of these Emmental and Edam cheese. The other 5,000 consisted of many special cheeses that are only known in Finland.

Ziegen Gruyere

(5,0 kg / 40 % Fett i. Tr.)

Art. Nr. 01-3600

Cheese from Finland