Bunker Hill Cheese Yogurt Culture Jalapeno (Lactose-Free)
Bunker Hill Cheese Yogurt Culture Jalapeno (Lactose-Free)
Bunker Hill Cheese
$6.00
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Lactose-Free Cheese?
That's Right! Try Some Today!
Probiotic, Creamy, Sharp.
Jalapeno Flavor
Jalapeno Flavor
For those who "like-a-the-spice", just a little.
Yogurt Cultured Cheese was developed in 1970 by Bunker Hill master cheesemaker Peter Dauwalder. Using yogurt cultures, instead of cheese cultures, makes the finished product naturally probiotic, giving the benefits of eating yogurt while enjoying the taste of delicious creamy cheese. Because it's lactose free cheese, it's also a great alternative for lactose intolerant people.
Statement: Bunker Hill Yogurt Cultured cheese products are lactose free by definition (contain less than 0.5 g per serving or less than 0.10%) within the days required to leave our warehouse and enter the market. Lactose continues to diminish and is effectively 0 on cheese that is aged to what is considered “sharp cheese".
Ingredients: Pasteurized Part-Skim Milk, Salt, Garlic Powder, Parsley, Microbial Coagulant, Yogurt (Part-Skim Milk and Cultures), Yogurt Cultures, Acidophilus, Bifidus, Casei
Yogurt Cultured Cheese was developed in 1970 by Bunker Hill master cheesemaker Peter Dauwalder. Using yogurt cultures, instead of cheese cultures, makes the finished product naturally probiotic, giving the benefits of eating yogurt while enjoying the taste of delicious creamy cheese. Because it's lactose free cheese, it's also a great alternative for lactose intolerant people.
Statement: Bunker Hill Yogurt Cultured cheese products are lactose free by definition (contain less than 0.5 g per serving or less than 0.10%) within the days required to leave our warehouse and enter the market. Lactose continues to diminish and is effectively 0 on cheese that is aged to what is considered “sharp cheese".
Ingredients: Pasteurized Part-Skim Milk, Salt, Garlic Powder, Parsley, Microbial Coagulant, Yogurt (Part-Skim Milk and Cultures), Yogurt Cultures, Acidophilus, Bifidus, Casei
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