Matured light cheeseFrom €5,50 per 380 gram
Light cheese 30+ is full of flavor and made from semi-skimmed milk. As a result, the cheese naturally contains 40% less fat than a full-fat 48+ cheese. This cheese is matured for 9 weeks. Super tasty, and deliciously responsible.
Matured light cheese is a cheese with very little fat .
Matured light cheese
Light, not light, full fat, it can all be quite confusing. We are happy to explain it to you.
How much fat is in a cheese is indicated by a number and a plus. Cheese consists for a large part of moisture.
Suppose we remove all the moisture and divide what we have left into 2 bowls.
Then we have a container with moisture and a container with what is left, dry matter. This dry matter consists partly of fat.
We tell how much fat that is with the number and the plus. So 20+ means that 20 percent of the cheese (without the moisture) is fat. Cheeses up to 20+ are called lean, cheeses from 20+ to 40+ are called light.
Lasagna light with matured light cheese.
With a light cheese we naturally recommend a light recipe, today lasagna.
2 spoons of extra virgin olive oil.
1 red onion
2 winter carrots
2 stalks celery
2 cloves of garlic
250 grams of minced meat (pork or beef)
800 grams of chopped tomatoes
1 deciliter beef stock
1 portion tomato puree
400 gram lasagna sheets
25 grams cornflour
375 ml semi-skimmed milk
75 grams of mature light cheese (can also be replaced by grana padano parmesan cheese)
Pour the olive oil into a pan and add the carrot, celery and zucchini.
Then add the minced meat and garlic, fry everything until brown.
Now the chopped tomatoes, beef stock, tomato puree and fresh oregano can be added.
Stir everything well and stir until it starts to boil.
The heat may now be slightly lower, the lid can be placed at an angle and let it simmer for 20 minutes.
You can stir it every 5 minutes. Now the oven can be preheated to 180 degrees Celsius.
Layer by layer
Take an oven dish and spoon a layer of meat sauce in the dish. Then a layer of lasagna sheets.
Do this a few times until you run out of sauce and pasta sheets.
We are now going to make the sauce, take a saucepan and put a third of the milk in it.
Then add the cornstarch.
Place the pan over a low heat and stir in the rest of the milk.
The young matured farmer’s cheese can now also be mixed in, keep stirring until it is a nice smooth sauce. The sauce can be poured over the lasagna and the dish can be placed in the oven for 40 minutes.
cow's milk, pastturized
Yes< 0.1gr per 100gr
|Vegetarisch of vegan|
|Verkrijgbaar in deze vorm|
A whole lot
380 grams, 760 grams, 6kg (Half cheese), 12kg (Whole cheese)