The Tynjetaler is a unique holey cheese from the farm. The cheese comes from farm 'De Gelder' in the Frisian Tijnje. By adding propionic acid during cheese making, holes are formed and the cheese gets its specific smell and taste. The Frisian cheese is reminiscent of the Emmentaler, with, of course, impressive holes. Cheese farmer Jenny Vogel-Van Emst about the Frisian peat meadow cheese: “Creamy and slightly sweet, with a nod to the Swiss Alps.” This relatively young cheese has a slightly spicy aftertaste. Besides being used as a sandwich topping, it is excellent as a snack and can be incorporated into a wide variety of dishes.
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