Ingredients & Allergens
Ingredients: Cheese (milk).
Peter's Yard Sourdough Crackers Original - Ingredients: Milk, rye flour, wheat flour (wheat flour, Calcium, Iron, Thiamin, Niacin), sourdough 12% (rye flour, water), wholemeal wheat flour, honey, salt.
Allergen advice: For allergens, see ingredients in bold. May contain soya, nuts and peanuts.
Tasting notes
This month we are taking a deep dive into the world of Gouda with a special trio that showcases the diversity achieved within this cheesemaking style using different milks, ageing profiles and added flavours. All three Goudas in our selection come from Truer Kaas based in southern Holland. Since 1955, this family business has been sourcing and maturing their range of Gouda cheeses in the Woerden region, the heart of cheesemaking in the Netherlands. They work with local cheesemakers and farmers to supply delicious artisan Gouda (pronounced ‘how-da’).
Chevretta Gouda - A healthy cheese choice for January! Goat's milk is lower in lactose than cow's milk and with smaller fat globules it is more easily digestible. Chevretta Gouda is also lower in salt than many goat’s cheeses and rich in vitamin A. Chevretta is made by cheesemaker Klaver Kaas in the town of Winkel. His goats graze on a special diet of grass, linseed and straw to create the rich taste of this cheese: intensely creamy with a delicate subtle sweetness particularly at the finish. Matured for six months on traditional wooden boards, Chevretta Gouda is easy to slice and grates well. A glass of Syrah which would often overpower goat’s cheese pairs well with the sweet, rich flavours of goat Gouda. Pasteurised goat's milk / Vegetarian rennet.
Weydeland VSOC Gouda - Deep orange in colour and dotted with visible tyrosine (protein) crystals. Matured for over three years, this extra mature Gouda has an intense caramel flavour and long finish with notes of butterscotch and hazelnuts, perfectly complemented by its crystalline crunch. Weydeland Gouda is made from the pasteurised milk of cows that graze outside on the Weylandt polder for at least 120 days each year. In its name ‘VSOC’ stands for ‘Very Superior Old Cheese’! Mature Gouda such as Weydeland VSOC is best suited to a cheeseboard and works well alongside a Dutch beer or robust red wine such as Barolo or Pinot Noir. Pasteurised cow's milk / Traditional rennet.
Villa Truffo Gouda - The youngest cheese in our selection, this springy Gouda has been aged for just six to eight weeks to remain semi-soft whilst developing mellow creamy, buttery flavours. The intense truffle flavour comes from Italian black truffles from the forests of Monti Sibillini. Alongside the characteristic sweetness of this washed curd cheese, the truffle flecks infuse a deep mushroom flavour. Villa Truffo is made by the Verweij brothers on the family farm in Polsbroek from the milk of their 330 cows. It is well matched by a sparkling or dry white wine. Used in cooking it adds a luxurious note to risotto or a gratin. Unpasteurised cow's milk / Traditional rennet.
