[ About Cheese Making and Storage ]
Read About Our 2009 Award Winning Cheeses Below
Willem is the cheese maker and not just the supervising one either. And no, he does not stem from a long line of cheese makers, neither does Maja. Actually, we stem from a long line of small town people. But as "back to the landers" we thought we could live the "simple good life on the land," by milking a few cows and making cheese. After all Willem had his Agricultural schooling and Maja had lots of determination. So, we went back to the Netherlands where we came from. There we followed cheese-making courses and worked on a farm, with a cheese-making lady who did stem from a long line of cheese makers.
Well, its almost thirty years later now and life on the land definitely is not that simple! But we like what we are doing and make a decent living in a place we like. We ended up selling the cows and started buying milk from a neighbouring farm. Milking is a full-time job and so is the cheese making.
We have been producing our "Farmstead Gouda" since 1980
* Following an age old, hands on process without full pasteurization, straight as it comes from the cows.
* Shaped into golden wheels with a natural rind, allowing them to breathe and thus interact with the air surrounding it.
* Aged under conditions subject to the seasons, as before the age of refrigeration.
*It is believed that optimal ripening occurs at temperatures around 12-15*C (our storage room varies from 10-18*C depending on the time of year)
And that's what we do: following time-honoured practices, that are hard to beat as far as taste and textures are concerned!!
GOUDA CHEESE IS OUR SPECIALTY
It is a natural Farmstead cheese, made from unpasteurized milk,
which allows for a richer, full-bodied flavour to develop.
Our mild gouda has a smooth, soft, creamy texture that melts on your tongue. Its subtle richness that is not yet sharpened by the ageing process (our dutch customers whisper when asking about the super mild gouda which we can not sell as our cheese has to be aged at least two months before it legally can be sold).
2009 Canadian Cheese Grand Prix Winners
Cheese Experts Comments:
This Gouda is smooth and nutty. Gaining body and sharpness with time, its flavours are as delicious on toast in the morning as with a glass of wine or at the end of a meal. Gouda is excellent by itself, with fruit or raw vegetables, in sandwiches, in stuffed pancakes or in au gratin soups.
We think as well its great as a snack, in grilled cheese sandwiches, on pizza and makes excellent fondue and cheese sauce.
As our cheese ages(just sitting on the shelf,being turned and wiped regularly) it matures from mild into medium,grows into old and finally becomes a growler
A hard,drier and sharp Gouda about one and a half years old!
Old Growler Gouda
Cheese Experts Comments:
Old Growler Gouda has a hard, brittle texture and its flavour is zesty and sharp. Delicious served on toast in the morning, or as part of a platter, with a glass of wine, or to conclude a meal. Enjoy it on its own, with fresh fruits and vegetables, in sandwiches, in pancakes or to prepare au gratin soups.
Visit us at The Halifax Farmer's Market every Saturday morning