Cheese Course: Reypenaer

by Max Shrem, Posted Jun 24th 2008 @ 3:01PM

One of things that I find shocking when browsing through most cheese departments in supermarkets, like Whole Foods, is the large amount of industrial Goudas, such as Old Amsterdam. Don't get me wrong. I too love these Goudas for their butterscotch flavors and crunchy texture. But, they just do not compare to the handmade Goudas crafted throughout Holland. My current favorite is Reypenaer.

Reypenaer is like no other Gouda that has melted on my palate! Right away, I noticed how much creamier it was compared to many of the industrial Goudas that have a texture equivalent to chewy plastic. Reypenaer is bursting with complexities in flavor ranging from dried fruits to honey and caramel. One of the signs of a well made cheese is having several layers of taste. Reypenaer accomplishes this marvelously. What a gastronomic trip!

After experiencing Reypenaer, I felt compelled to discover as much as I could about the cheese. I found out that it's a Fabriekskaas Gouda that is made from pasteurized cow's milk. Fabriekskaas Goudas age naturally in a historic cheese aging warehouse on the Rhine river in the village of Woerden. The facility permits natural fluctuations of temperature to affect the aging process. It's in this environment that Reypenaer ages for about two years. Information concerning the cheese's producer, how to eat Reypenaer, and where you can purchase it can be found after the jump.

The Producer makes sure the milk is the best.
The quality of of cow's milk used to make Gouda ultimately affects the quality of the cheese. Milk from cows grazing on summer pastures has more flavor due to the varied diet of the cows that are munching on dandelions, fennel, and lush green pastures. The producer of Reypenaer purchases milk from a dairy cooperative that keeps its cows outside during the summer months.

Where can I buy it?
As is the case with many artisanal cheeses, they are not easy to come by. This one in particular is imported on a small scale. You can purchase it online from Formaggio Kitchen and an online specialty food store called Cheeseline. Recently , I've seen it on cheese plates at some restaurants in Manhattan, notably Gramercy Tavern.

I've purchased Reypenaer -- now what?
Reypenaer is perfect savored on its own. It pairs particularly well with Scotch and Bourbon. Another way to enjoy this cheese is grated in an omelette. Or, next time you're baking macaroni and cheese, grate Reypenaer over the pasta and broil it for a few minutes.

Filed Under: Cheese Course, Food Politics, Ingredients
Tags: artisanal cheese, ArtisanalCheese, cheese, cheese course, CheeseCourse

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Reader comments (Page 1 of 1)

6-25-2008 @1:40PM Monika said... You're torturing me with these cheese posts!

I'm going to see if my local cheese heaven has this.
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7-28-2008 @11:08PM JODI AUERBACH said... Does reypenaer need to be refridgerated? I bought it at the airport in a sealed package and now I am not sure how long it will keep for
Thanks
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