AH Kaasplateau proeverij

Roombrie 52.3% , salt 23.9% , lactic ferments 11.9% , microbial rennet 6.0% , schimmelcultuur 3.0% , Bleu d'Auvergne BOB 1.5% , salt 0.7% , lactic ferments 0.4% , rennet 0.2% , blauwschimmelcultuur 0.1% , saint nectaire 0.0% , salt 0.0% , lactic ferments 0.0% , rennet 0.0% , oppervlakteflora 0.0% , Vijg-amandel-cranberrybroodje 0.0% , almond 0.0% , cranberry 0.0% , sugar 0.0% , aniseed 0.0% , cinnamon 0.0% , sunflower oil 0.0%

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