New
The product
Gouda artigianale stravecchio
Cheese made from raw cow's milk, Presidio Slow Food
Code:
46925
Country of origin:
Holland
Type of Milk:
Raw Cow's milk
Weight:
20 kg approx
Minimum order:
1/8
| Description | The Gouda Artigianale Stravecchio (Boeren Goudse Oplegkaas in Dutch) is produced using raw milk from Red Frisian-Holstein cows that are exclusively grazed day and night in the peat meadows of the Groene Haal, a region between Amsterdam, Rotterdam, and Utrecht |
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| Appearance | The paste is compact, with a pleasant solubility, almost creamy, despite the long aging process |
| Taste | On the palate, it is sweet, with a slight acidity, notes of caramel and pasture, and a persistent finish |
| Maturing | At least 30 months |
| Curiosity | The herd owned by the Captein family consists of 165 dairy cows, mainly Red Frisian-Holstein, which produce less milk than Black Frisian cows but richer in proteins and fats. Another interesting fact about this cheese is related to its name. In fact, "Boeren Goudse Oplegkaas," often abbreviated as BGO, explicitly represents the three elements that make this cheese so unique: B for "Boerenkaas," which literally means "farmer's cheese" and is made with raw milk; G for "Goudse," referring to the city of Gouda, a strategic crossroads for the cheese market; and O for "Oplegkaas," which we can translate as "extra-aged." The BGO cheese is produced in 20 kg wheels, suitable for long aging periods, from 18 months to three years |
| Our selection | The Captein farm is a family-run "fermier" located in Zoeterwoude, in the rural area of Weipoort: a very short supply chain, with the barn adjacent to the cheese factory, where, for generations, artisanal cheeses have been produced following the ancient traditions of Southern Holland. The Gouda Artigianale Stravecchio is the most iconic product. Their cheeses are sold through Fromagerie L'Amuse, owned by Betty Koster in Haarlem, west of Amsterdam, which features an important selection of international cheeses and small local Dutch producers |
| Suggestions | Versatile in the kitchen, it's excellent sliced for filling sandwiches, grated over pasta, or enjoyed as is for an appetizer. In the Netherlands, Gouda cut into cubes is typically served with Dutch mustard or apple syrup |
| Ingredients | Raw MILK, salt, lactic ferments, rennet. Treated in crust with PVA and colorant E160b (ii) |
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| Allergens in ingredients | Milk and products thereof |
| May contain traces of: | Eggs and products thereof |
| Weight | 20 kg approx |
| Packaging | Bulk whole shape and vacuum packed fractions |
| Storage Conditions (unpacked products) | Keep refrigerated below +16 °C |
| Storage Conditions (packaged products) | Keep refrigerated below +4°C |
| Instructions for use | Crust not edible. Sell fractionated. |
| Country of origin of the primary ingredient | Netherlands |
| Nutrition Declaration | Energy: 1638 kJ / 406 kcal Fat: 33,4 g of which saturates: 21,3 g Carbohydrate: 0 g of which sugars: 0 g Protein: 26,3 g Salt: 2,02 g Typical value per 100 g |
The producer
Fromagerie L'Amuse - IJmuiden - Holland
Why we chose them
The first time we met Fromagerie L'Amuse was in Bra - Cheese 2007 and at that time we have been astonished by their selection, in particular of
Gouda. Betty & Martin, helped by the their daughter Thasia, run two beautiful fromagerie in Holland, the first in Santpoort-Noord (in the top 10 of
Europe) and a new one in Amsterdam. The family works side by side with producers, selecting cheeses one by one when young, and maturing it for
long time with long expertise. Gouda, affinè by L'Amuse, is produced by Cono Kaas, a cooperative in Beemster, nord of Holland. The place is
amazing, four meters below the level of the sea, very fertile with amazing grazes for Holstein cows. The long affinage in rooms that are not cooled
gave to the cheeses a round, buttery and complex taste that you could not forget
