Vintage Cornish Gouda

On the family farm near Looe on the south Cornish coast mid-way between Plymouth and Truro, Giel Spierings has been making Cornish Gouda since 2012. His parents moved to Cornwall from the Netherlands in 1988 to start dairy farming but falling milk prices pushed youngest son Giel to diversify activities on the farm at the age of just 19. Having learnt traditional Gouda-making techniques in Holland, he began making their own Cornish farmhouse Gouda - a far cry from the rubbery, bland versions available on supermarket shelves.

Talvan Farm has a small herd of pedigree cows, born and reared on the farm. The farm is run as sustainably as possible. With the aim of zero food miles in the supply chain, the cows are fed entirely on crops grown on the farm. A biomass boiler fuelled by sustainable forestry powers cheese production and the cheese is matured in an eco-friendly storage facility.

The Cornish Gouda Company sells its cheese at three ages: semi-mature (5 -6 months); mature (10-12 months) and extra mature / vintage (over 18 months). Flavours evolve from delicate, smooth and creamy to become richer and more complex with crunchy protein crystals that develop from eight months onwards. They also produce a number of flavoured Goudas including cumin, fenugreek and truffle.

• Pasteurised cow's milk
• Traditional rennet

Wine pairing with Vintage Cornish Gouda

“Pinot Gris is a great match for young Gouda, but as Gouda matures and a crunchy texture forms from protein crystals, along with notes of caramel, a sweeter wine can be delicious.

Vintage Cornish Gouda fills your mouth with delightful notes of fudgy caramel, complete with a buttery finish. For this I suggest a 2006 dessert wine made from 100% botrytis-affected Riesling grapes. Notes of honey and marmalade complement the cheese, whilst ripe stone fruits liven up the match. The pairing is sumptuous enough to be enjoyed simply as it is, after your main meal (and before dessert). Botrytis, also known as Noble Rot, is a type of fungus that shrivels grapes and causes their flavours to concentrate over a prolonged period spent hanging on vines. These wines are also noticeably sweet."