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Boursin Soft Cheese, Plain, 150g

Boursin Soft Cheese, Plain, 150g
Each

Boursin Soft Cheese, Plain, 150g

Each

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Boursin Soft Cheese, Plain, 150g
each

Boursin Soft Cheese, Plain, 150g

AED 30.50

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Overview

Boursin nature is a deliciously soft, creamy and crumbly French cheese from Normandy and was the original in the band’s repertoire. Make it the hero of your cheese board, enjoy it on a cracker, as a topping for a tasty burger or as a starter with a piece of smoked salmon.

Details

Cheese is a dairy product derived from milk that is produced in a wide range of flavours and textures. Cheeses come in eight varieties including blue, hard, pasta filata, processed, semi-hard, semi-soft, soft and fresh, and soft-ripened. It is a staple in most homes and can be sliced in sandwiches, melted on tasty pizzas, dolloped generously in salads or simply cut directly from the block as a snack. It forms by coagulation of the milk protein casein.

Preparation Guidelines

Ready to eat

Ingredients

Full Fat Soft Cheese (Milk), Citrus Fibre.

Allergies

Contains dairy

Country of Origin

France

Dietary and Lifestyle

Vegetarian

Storage

Keep refregirated between +2°C and +6°

Brand

Boursin

Details

Cheese is a dairy product derived from milk that is produced in a wide range of flavours and textures. Cheeses come in eight varieties including blue, hard, pasta filata, processed, semi-hard, semi-soft, soft and fresh, and soft-ripened. It is a staple in most homes and can be sliced in sandwiches, melted on tasty pizzas, dolloped generously in salads or simply cut directly from the block as a snack. It forms by coagulation of the milk protein casein.
Ready to eat
Full Fat Soft Cheese (Milk), Citrus Fibre.
Contains dairy
France
Vegetarian
Keep refregirated between +2°C and +6°
Boursin

Nutrition Facts

Typical value per 30g
Servings Per Container 5


Amount Per Serving
Calories 407


% Daily Value


Total Fat 40.5g


Sodium 1.3g


Total Carbohydrates 2g


Sugar 2g


Protein 8.5g

Percent Daily Values are based on a 2,000 calorie diet.

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