L’Amuse Signature Gouda is made at the Cono cheesemaking plant in Northern Holland. The wheels are hand-selected and shipped to the maturing facilities of L’Amuse cheese shop in Santpoort-Noord, where the are matured under the specifications of Betty Koster, cheesemonger extraordinaire and the owner of L’Amuse cheese shop.
Unlike most Dutch Goudas, L’Amuse signature Gouda is not matured in cooler temperatures. This mid temperature affinage (cheese maturing) in the cheese cellar allows the carefully selected cheeses to develop a fully rounded flavor. The cheeses are matured for 2 years and are sent to us at their optimum age.
The paste color is a deep amber, with well-distributed protein crystals. The aroma shows roasted notes such as hazelnut and caramel with some meaty and cellar notes. This hard cheese has a spectacular texture that is velvety and melts in the mouth. The flavor is nutty and salty with hints of burnt caramel ending with a complex, long finish.
Wilde Weide Gouda is a farmstead, organic, raw milk cheese, made in very small quantities. The dairy farm is situated on a small island in South Holland and is owned by Jan and Roos van Schie who make the cheese from the organic milk of their herd of Montbeliarde and red Friesian cows. We bring in the cheeses at 15 months, when the flavors have developed complexity and depth. Hints of Bourbon laced with butter are unmistakable on the palate.
L’AMUSE GOUDA PROFILE | WILDE WEIDE GOUDA PROFILE | MAP OF CONO CHEESEMAKING DAIRY
LINKS
- Fromagerie L’Amuse lamuse.nl/lamuse_content.html
GALLERY
For many more photos of L’Amuse Signature Gouda and Wilde Weide Gouda, click here
6 Comments
[...] winner of the American Cheese Society’s Mature Cheddars, 25 – 48 months. The second, L’Amuse Gouda from Holland, is a nutty, salty, caramel-y creation which matures in mild temperatures (unlike most [...]
Pingback by One woman’s fromage finds for 2009 « The House Mouse January 5, 2010 @ 12:18 am[...] Essex Street Cheese L’Amuse Signature Gouda: made in Beemster, Holland; the cheeses are aged for 18 months to 2 years; velvety texture with a hazelnut flavor [...]
Pingback by Living Social: Cowgirl Creamery’s Cheese & Beer Pairing Class | Fifthfloorkitchen's Blog April 6, 2012 @ 2:05 am[...] L’ Amuse Aged Gouda [...]
Pingback by Back to School 2: Cheese Masters « Bon Bouche April 15, 2012 @ 2:31 am[...] curd nerd life called to me. Neal’s Yard Dairy? Yes, please. Fruitiere de Saint-Antoine? Yes! Fromagerie L’amuse? Yes, yes, yes! One day, you guys. One [...]
Pingback by “Go Milk a Goat!” « Bon Bouche June 15, 2012 @ 12:43 am[...] Will Be Black with L’Amuse Aged Gouda. Tangy, sweet, and addictive, this cow’s milk aged gouda is from Holland. Its toffee and caramel [...]
Pingback by Cheese Pairing | Week of Nov 12 | Blog : Brooklyn Brewery November 14, 2012 @ 4:21 pm[...] Will Be Black with L’Amuse Aged Gouda. Tangy, sweet, and addictive, this cow’s milk aged gouda is from Holland. Its toffee and caramel [...]
Pingback by Cheese Pairing | Week of Nov 12 | New York City Beer Blog News November 16, 2012 @ 5:11 am