Cheese Paper 20 Pcs.

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3,00€

0,15€ Stück
Tax included.
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Estimated delivery: 12. October

Our cheese paper for home – so your cheese stays fresh, delicious, and lasts as long as possible! This paper is also perfect for wrapping cured meats like salami and ham. It's the safest and best way to store your cheese!

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3,00€

0,15€ Stück
  • 5 stars: 3 (100%)
  • 4 stars: 0 (0%)
  • 3 stars: 0 (0%)
  • 2 stars: 0 (0%)
  • 1 star: 0 (0%)
B
Barbara
Geschmack:
1
5
Versand & Lieferung:
1
5
Deine Wünsche: Alles tutti, nichts zu verbessern
Mit dem Käsepapier hält alles noch länger, obwohl

Mit dem Käsepapier hält alles noch länger, obwohl der Käse ganz flott aufgegessen ist. Für die Lagerung ist das Käsepapier der Hit, egal wie lange der Käse darin liegt.

B
Bettina
Geschmack:
1 (nicht ganz meins)
5 (supergut!)
Versand und Lieferung:
1 (kann verbessert werden)
5 (alles top)
Deine Wünsche: Ja, ich vermisse eure Rote Beete !!
Gute

Gute Ware

S
Sabine
Geschmack:
1 (nicht ganz meins)
5 (supergut!)
Versand und Lieferung:
1 (kann verbessert werden)
5 (alles top)
frische käsepapier

Der angeschnittene Käse hält sich super in dem Papier

Gekühlter Versand

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Our buyer protection ensures the quality and freshness of our products from click to delivery.

First-class support

Do you have any questions? Our customer service team looks forward to hearing from you!

Frequently Asked Questions: Cheese Paper 20 Pcs.

Our cheeses are shipped in sustainable cooling packaging during the summer months. You can then use the jute bags, for example, in winter to cover your roses.

In short - Yes! All our cheeses have a natural rind, which can be eaten with pleasure.

Traditional Cheese Making

Our Bioland-certified cheese has been combining cheesemaking experience and a passion for craftsmanship since 1991.

Every cheese you order from us online is a unique product on your plate. The cheese is made from the milk produced on our farm.

We provide our cows with the longest, most animal-friendly, and comfortable lives possible. All of this enhances the quality of our milk and, consequently, the flavor of our cheese.

Because taste is personal