Fridays are Gouda Days at the Facebook Cheese Study Group with ACS CCP® James Danforth and ACS CCP® Miranda McQuillan presenting Goudas. I decided to combine their posts today for your Gouda enjoyment.
James presents Klavenkaas, a Murray’s Cheese exclusive:
Gouda evening everyone! It’s Gouda Friday (sorry, I really don’t have any puns left).
Today’s selection is Kaamps , or “Estate Gouda.” This is a proprietary cheese—which means Murray’s Cheese has bought up the entire production from the Klaamps’ family farm. This is a Klaverkaas, or ‘clover cheese’ whose name refers to the rich diet of sweet green clover that the single herd of Holstein-Friesian graze daily. Their milk produces this creamy, rich, nutty, and terrifically aromatic cheese.
Kaamps Gouda has thick, fudgy paste that sticks to your teeth with sweet caramel nuttiness and hints of Crème brûlée on the solid foundation of a buttery cow’s milk tang. Or to be succinct: “This is Gouda as intended.”
This version of the authentic Boerenkaas (Dutch for ‘farmer’s cheese’) has been hand-made on the farm using pure milk from the farm’s own herds in the Netherlands for generations. The loving stewardship by the Kaamps family, one of the few remaining Dutch farmstead creameries, results in a cheese that is perfect for nearly every occasion. Pair it with spiced cherry preserves and candied walnuts for a dessert cheese board, or a smear of whole grain mustard and thinly sliced Spanish Salchichon for a savory cheese board. You can simply snack on it or make a mac-n-cheese that will absolutely give you life on even your gloomiest of days!
Miranda presents Cablanca, Gouda Goat Gouda:
The Gouda, the Bad and the ugly, for my late night Gouda post! Btw, I am also running dangerously low on Gouda puns! Il keep trying though, as we all love good cheese puns! No matter what, I always laugh even if ive heard it 1000times!)
I wanted to talk a little bit about cablanca today which is a goat Gouda, much like Midnight Moon from Cypress Grove, but less aged, so less sharpness and more creaminess!
ASSORTMENT from Orange Windmill
Cablanca is typically white in colour and is made from 100% pure, pasteurised goat’s milk. It is has a mild and creamy, well rounded taste and was recently awarded Gold at The Great Taste Awards. It is one of the most popular cheeses in the Orange Windmill range.
Weight: 4.5 kg, 50% f.i.d.m.
Age: Naturally ripened for five weeks.
Sprinkle this award winning goat’s cheese over a salad or add to a toasted sandwich for a delicious lunch.
Nutritional facts +
Cablanca Cheese salad Dutch inspiration
Cablanca Cheese salad
Small dish for 4 persons
about 15 minutes
A delicious light healthy lunch with Cablanca cheese and crunchy apples. Topped with a dusting of chives and dressed with nuts.
© 2017 Orange Windmill FrieslandCampina
A LITTLE MORE INFO ABOUT WASHED CURD CHEESES (not rind!)
THIS JUST IN: THANKS TO THE GENEROSITY OF SO MANY IN OUR CHEESE COMMUNITY, OUR FIRST ACS CCP EXAM® HAS BEEN FULLY FUNDED!! Plus we are 50% toward funding a second scholarship for an ACS CCP® to attend the ACS Conference in Denver.
Our Facebook Cheese Study Group is raising funds to send worthy ACS CCP exam® candidates and ACS CCPs® who want to attend the 2017 ACS Conference in Denver, Cheese With Altitude. You can apply for a scholarship by clicking hereand you can contribute to the scholarship fund by clicking here. All monies raised (withe the exception of the fees charged by GoFundMe) go to the winners of the scholarship. everyone involved in the scholarship efforts is donating their time and receiving NO fees or monetary compensation… just the feeling of helping those who need our help. Complete rules and information can be found here.
Applications must be submitted by 5pm April 15th.