Bunkerkaas Goat 6 months
Bunker Cheese from Twente is a delicious cheese with a special recipe and a special maturing process. The Twente Bunker Cheese is matured to perfection in a special location that cheese maker Jan Peter Nijenhuis came across in 2011 during his search for the place offering the perfect maturing conditions. A former ammunition storage depot, dating back to the Cold War comprising of 25 large and small ammunition warehouses and underground bunkers. 8 bunkers are made of concrete, covered with a thick layer of soil. These bunkers are always found to be at 15°C and have constant humidity; making them ideal for maturing cheese.
Jan has always paid a lot of attention to a sustainable production process. This Bunker cheese is ripened in an energy-efficient manner, requiring little electricity due to the constant temperature in the bunkers and is made as naturally as possible, according to artisan traditions.
This cheese is made from pasteurised goat milk, and similar to its cow counterpart, is ripened for about 6 months and employs microbial rennet making it a perfect selection for vegetarians. The special recipe contributes to a cheese which is also similar to the cow variant, semi-hard in nature and full and creamy in taste but with the unmistakeable spiciness of goat cheese.
Serving and Cooking Suggestions
● paired with a glass of full red wine or port
● on its own, on a cheeseboard or in canapes
Ingredients: pasteurised goat milk, salt, starter culture, microbial rennet, preservative E1105 (egg) / E251
Allergens: milk protein, egg