Aging for four years could result in some pretty powerful cheese, but this Gouda gracefully ages to a mellow, very complex cheese that will add certain wisdom to the cheeseboard. It is a true Boerenkaas Gouda meaning a "farmer's cheese", that is also farmhouse thus made on a single farm. Boerenkaas are always made with whole, raw milk from cows that have been grazing on pasture. It is an excellent substitute for grating cheeses and will caramelize nicely under the broiler. The texture is similar to Parmigiano-Reggiano, very firm and flaky with the same clusters of protein crystals that burst with flavors on the palate. The color is deep amber and burnt orange, and the flavor is sweet and salty with a butterscotch finish.
This very special light Gouda cheese is imported from Holland, the homeland of Goudas. Holland Gooda Light is a lower calorie yet flavorful cheese that goes well with crackers, fruit and California white wine. (Our favorite with this cheese is a Chardonnay by Cakebread Cellars.) Tangy, mild and firm, you will love this light Gouda from Holland!
All Dutch exporters pack extra aged Gouda. But Rembrandt extra aged Gouda, like his namesake, stands out from all the rest. Competing against over 1,800 cheeses at the prestigious 2002 Nantwich International Cheese Show (UK), Rembrandt was awarded the coveted "H.T Webb Trophy for Best Continental Cheese. Rembrandt also garnered the First Place award in the Best Dutch Cheese class. But what makes Rembrandt so special? Like Rembrandt Van Rijn, whose use of light and color remains a testament to the creative impulse K.H De Jong's cheesemakers have melded the best old-world aging practices with modern quality controls to produce a consistently superb and artfully delicious extra aged gouda. While some producers force age their Gouda, De Jong's cheesemakers would never stoop to such a practice. The cheese will grace your table just as Rembrandt's timeless portraits and etchings remain a standard against which all artists can be judged.