site logo
Sign Up
logo
Shop > Producers > Bunker Hill Cheese

0

added to delivery
Bunker Hill Cheese Yogurt Culture Herb&Garlic (Lactose-Free)

IMPORTANT!


Would you like
Delivery or Pickup?

IMPORTANT!

<<<<<<< HEAD ======= truck overlay >>>>>>> 0dd71e33e5 ([*] DBP-7946 improve score)
We're sorry, this product is only available for the current week and it appears you are either past the cut-off time or have already received your delivery.

Purchase Options

Delivery change?

Start Delivery On:

Bunker Hill Cheese Yogurt Culture Herb&Garlic (Lactose-Free)

$4.99 $4.75

8 oz

Lactose-Free Cheese?
That's Right! Try Some Today!
Probiotic, Creamy, Sharp.
Herb & Garlic Flavor
MORE DELICIOUS PRODUCTS FROM BUNKER HILL!

Add to Cart
Rich and creamy garlic herb cheese.

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.

Garlic & Herb Yogurt Cheese
Bunker Hill Cheese

Bunker Hill Cheese

Our Grandfather, John (Hans) Dauwalder, trained as a master cheesemaker in Switzerland, and came to the United States in the 1920's to display his artisan talents in a growing cheese market. After several successful years at the Bunker Hill Cheese Co-op, John decided to return to his hometown in Switzerland to further his romance with Lili Mueller. The two fell in love and were married in 1933.
In 1948, John and Lili, together with their two children, Peter, our Father and Marguerite, our Aunt, sold the family farm in Switzerland to join John's Brother Crist in the United States. Crist had purchased Bunker Hill Cheese in 1935 and asked John to join him in building the family cheese business.
In 1962, our parents Peter and Nancy, who were married in 1955, acquired Bunker Hill Cheese. Today it is one of the premier cheese retailers east of the Mississippi River, and one of the most successful wholesale manufacturers serving clients throughout North America.
Our family business continues to be the primary outlet for the local farms in the region. The relationship between the farmers and the Dauwalder family is personal, and together we are committed to continuing on into the 21st century.

Customers also added these items

MY DELIVERIES

This delivery truck is empty!

ADD SOME PRODUCTS