
Holtseer Buur
Our dairy farmers’ favourite. ‘Buur’ is northern German dialect for ‘farmer’. Tastes great at any hour as a hearty snack on tasty bread or rolls.
- Matured naturally
- Semi-hard cheese
- Full fat
- Matured for at least 5 weeks
- As a loaf or wedge
- Slightly aromatic
- For quiche and dark wheat bread