Vincent Aged Dutch Gouda

January 1, 2010

The Lady brought home yet another Aged Gouda for The Man and me to enjoy…and enjoy we did. Despite its cryovac packaging, this Holland cheese from the same folks that make that fabulous Rembrandt Aged Gouda is another Dutch “Masterpiece” .

And like Rembrandt, it is named after a Dutch Master, Vincent van Gogh who would probably cut off his other ear to have a steady supply of this fully ripened Gouda filled with those crystals that burst in your mouth.

It is aged at least five months and has a caramel, honey-like taste. It is a nice alternative to grated Parm on your favorite pasta dish. The Lady made a fondue using just Vincent last night and I gotta tell you, it was the cat’s meow…

In addition to Rembrandt and Vincent, the KJ Dejong company also produces DaVinci and Mondrian cheeses, also named after European Master Painters.

I give Vincent 3 Paws out of 4 Paws (cause that’s all I’ve got).

Serving Suggestions: A cheese plate would welcome this cheese. As mentioned The Lady used it in fondue last night and you can get the recipe by clicking here. The Man thought it would be nice on pasta and The Lady agreed to use it next time she makes a pasta dish.

Wine Pairing: Now, this is going to surprise the heck out of you, The Lady had a glass of 14 Hands Merlot with her fondue last night – what a shock. The Man, ever adventurous, went with a glass of Forgeron Cellars 2005 Zinfandel. I stuck with Evian (having spent one life in the European Quadrant).

Beer Pairing: Belgium Dubbel

Source: Cow Milk

The Lady has been busy putting together a “Cheese Handbook” for use at the kiosk and I have been looking over her shoulder hoping to find tidbits that I can use here on the weblog and voila…I found one I like…

The lady wrote a page titled “Informational Resources” with links to cheese websites plus a list of books she has read and/or recommends.

I decided to “borrow” the list from her and share it with you, my loyal readers:

Informational resources:

Websites:

American Cheese Society: http://www.cheesesociety.org/

Murray’s Cheese Shop: http://www.murrayscheese.com/

Artisanal Cheese: http://www.artisanalcheese.com/

Pacific Northwest Cheese Project Weblog: http://pnwcheese.typepad.com/

 

Books:

In a Cheesemaker’s Kitchen: Allison Hooper

The Murray’s Cheese Handbook – Rob Kaufelt

The Cheese Chronicles – Liz Thorpe

Cheese Primer – Steve Jenkins

World Cheese Book – Juliet Harbutt

Artisan Cheese of the Pacific Northwest – Tami Parr

Mastering Cheese: Max McCalman

Cheese Essentials: Laura Werlin