WildWestLand Cheese Spread Spicy glutenfree 170gr

Wildwestland Cheese spread Spicy. Old-fashioned delicious. 30% less salt and fat. Full and creamy, like the familiar cheese spread you've known all your life. Meanwhile, it contains 30% less salt and fat than cheese spread 48+. You can spread it every day from the tub on bread for school, enjoy it at home on a cracker and with drinks. This suddenly makes choosing plant-based much easier.

• tasty* 30% less salt and fat
• No lactose, no gluten, no hassle with animals.
• tasty source of B1, B2 and B12
• Up to 47% lower in saturated fat
• nice and rich and creamy in taste

Ingredients: water, shea oil, cassava flour, nutritional yeast, 2.5% sambal oelek (85% chili pepper, salt, acid (acetic acid)), sea salt, natural flavors, yeast extract, coloring foods (concentrate of apple, carrot, pumpkin and safflower), thickeners (xanthan gum, locust bean gum), acidity regulator (lactic acid), emulsifier (sunflower lecithin), preservative (potassium acetate), magnesium chloride, vitamin B12.

Country: the Netherlands

Weight: 170 gram

About WildWestLand: The WildWestLand way…is driven by a deep love of cheese. And it starts where cheese tradition & taste hook up with trailblazing food innovation.

Meet the parents: WildWestLand is the latest adventure of a long line of true cheese lovers. Located in the Dutch town of Huizen, Westland Cheese created world wide favorites like Old Amsterdam, Maaslander and Trenta and has been exploring new roads since 1936. Together with Those Vegan Cowboys, Westland is taking a major leap towards its goal: to have 100 million people enjoy climate neutral cheese in 2036, when the family business celebrates its centennial. 

About Those Vegan Cowboys: The other half of the liaison consists of Those Vegan Cowboys, a high tech milk lab in Ghent, Belgium run by the founders of The Vegetarian Butcher. With animal-free meat firmly on track, they are now working on plant-based grass-fed cheese, made by microbes instead of cows. Crazy? They heard that before. 

The milk and cheese they work on in their lab will take another few years. But that doesn’t keep them from making Fromances happen with Holland’s most renowned cheese making family.