When I think of Dutch Gouda, the word Boerenkaas comes to mind. Boerenkaas means "farmer's cheese." Several years ago, when I began selling cheeses, I was shocked by the amount of industrial Gouda being sold as artisanal. When purchasing artisanal Gouda, look to see if the cheese is a Boerenkaas. Currently, there is an incredible array of different Boerenkaas cheeses being imported from L'Amuse cheese shop in Santpoort-Noord, Holland.
Many of the Boerenkaas cheeses from L'Amuse have a deliciously crunchy yet milky creamy texture with well distributed crystals. The paste color is a deep yellowish-brown, and its aroma has notes of hazelnut and caramel with some meaty and cellar notes. Depending on the type, it can have a particularly long finish with hints of caramel. Formaggio Kitchen sells several Boerenkaas cheeses that are worth trying.
I highly recommend the Boerenkaas Veenweidekaas (pictured above). This one comes from a four hundred year old farm built on a dike in Zoeterwoude. Lidia and Theo van Leeuwen ripen their cheese more slowly by adding less salt. This ripening process allows the cheese to develop incredibly rich pronounced tastes. Like many French cheeses produced under AOC regulations, Veenweidekaas must also be produced according to certain regulations. They require sustainable production in consideration of the land and the wildlife that share the farmland. After the jump, find out various ways to eat Boerenkaas cheeses.
How to eat Boerenkaas?
Depending on its flavor profile, Boerenkaas can be mild or bursting with bright savory flavors. Either way, the cheese is perfect to eat on its own or in a sandwich with mustard. It's also delicious paired with pears, apples, and grapes. This cheese melts really well, and can make that perfect grilled cheese you've always wanted with freshly sliced tomatoes.
