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Vincent Aged Dutch Gouda

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The Lady brought home yet another Aged Gouda for The Man and me to enjoy…and enjoy we did. Despite its cryovac packaging, this Holland cheese from the same folks that make that fabulous Rembrandt Aged Gouda is another Dutch “Masterpiece” .

And like Rembrandt, it is named after a Dutch Master, Vincent van Gogh who would probably cut off his other ear to have a steady supply of this fully ripened Gouda filled with those crystals that burst in your mouth.

It is aged at least five months and has a caramel, honey-like taste. It is a nice alternative to grated Parm on your favorite pasta dish. The Lady made a fondue using just Vincent last night and I gotta tell you, it was the cat’s meow…

In addition to Rembrandt and Vincent, the KJ Dejong company also produces DaVinci and Mondrian cheeses, also named after European Master Painters.

I give Vincent 3 Paws out of 4 Paws (cause that’s all I’ve got).

Serving Suggestions: A cheese plate would welcome this cheese. As mentioned The Lady used it in fondue last night and you can get the recipe by clicking here. The Man thought it would be nice on pasta and The Lady agreed to use it next time she makes a pasta dish.

Wine Pairing: Now, this is going to surprise the heck out of you, The Lady had a glass of 14 Hands Merlot with her fondue last night – what a shock. The Man, ever adventurous, went with a glass of Forgeron Cellars 2005 Zinfandel. I stuck with Evian (having spent one life in the European Quadrant).

Beer Pairing: Belgium Dubbel

Source: Cow Milk

7 comments on “Vincent Aged Dutch Gouda”

  1. Pingback: Vincent Aged Gouda Fondue « Cheesemonger Recipes

  2. arcticcheesenewbie

    Love your review of Vincent. I truly admire your ability to identify flavors. I obviously realized it was sweet but wish that I had been able to isolate the honey and caramel flavors. I guess that comes with educating one’s palate. Thank you so much for the fondue recipe. I had already chosen (and purchased ingredients for) a fondue this Sunday but I look forward to trying your fondue.

  3. Kay Dickerson

    this is one of my favorite cheeses, thanks to my cheese monger ! I look forward to trying the fondue…

  4. Pingback: Parrano Robusto « Cheesemonger’s Weblog

  5. Pingback: Mondrian, Another Dutch Master from Holland « Cheesemonger's Weblog

  6. Pingback: April is Grilled Cheese Month: #21 Vincent Aged Gouda with Marinated Artichoke Hearts | Marcella The Cheesemonger

  7. Pingback: Marcella The Cheesemonger » World Cheese Awards 2013

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