THERMALIZED – ANIMAL RENNET – ANIMAL RENNET – AGE: 60 DAYS – COW MILK – BY ARTIKAAS – THE NETHERLANDS
Artikaas dares ask the question: what happens when you combine the flavors of pancakes, candied nuts, and high-quality gouda? The result is one of my favorite fall snacking cheeses! The fenugreek is such a nice touch.
Artikaas gouda is crafted in the Netherlands, where this style of cheese originated.
It gets its name from the city of Gouda in South Holland, but not because it originated there. In the 14th century, Gouda had sole rights to the cheese trade, so farmers would flock there to sell their wheels at cheese markets.
Most goudas tend to be on the sweet side for cheese, thanks to the step of washing the curds during the cheesemaking process.
By flushing the curds with fresh water, the cheesemaker clears away residual lactic acid from the fermentation process, reducing the acidity and letting the milky sweetness shine.
Artikaas adds a generous helping of chopped walnuts and hazelnuts to the cheese curds before the wheels are formed. They soften a bit as the cheese ages and impart a nuttiness to every bite.
This gouda is aged for two months, so it remains semi-firm and creamy, with no crystalline crunch.
Fenugreek is a plant native to Asia and the Mediterranean often used in Indian, North African, and Middle Eastern dishes, as well as in gouda. Its seeds have a nutty, sweet flavor that distinctly resembles maple syrup.
About the maker
Artikaas is a family-run creamery that has been making traditional Dutch gouda for six generations.
The cheesemakers use milk from Dutch cows grazing on lush pastures.
While their gouda production is based in tradition, they also experiment with different milk types and unique flavors.
They center sustainability in their cheesemaking: their factory in Heerenveen uses 6,000 solar panels and they reuse 2 million tons of whey.
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