Boerenklass Gouda 12 months


Farmhouse Product

Aged for a minimum of 12 months. During the first weeks of this aging process, the Gouda is regularly turned in order to guarantee the beautiful uniformity of its shape. After 8 weeks, it is plasticised for the first time, an essential step for any type of traditional Gouda. This protection is then regularly and extensively washed to remove any impurities that could be found on the plastic covering. In total, Herman and Bep Hoogendoorn’s gouda is plasticized 3 to 4 times. On tasting, you discover a very milky, buttery flavour, then when you get to the centre of the cheese, it becomes fondant on the tongue. You can detect the salt crystals incorporated into the cheese, bringing a crispy effect that perfectly contrasts the creaminess of the cheese. With a long-lasting flavour, this cheese has a taste you will want to experience again and again.

  • Unpasteurised Cow's milk
  • Holland, The Netherlands