Reypenear Goudas from Wyngaard Kaas

July 26, 2011



The Dutch Cheesemaker, Wyngaard Kaas naturally ripens its cheese in an old warehouse located on the Old Rhine River in Woerden, Netherlands. The one hundred-year old warehouse contains shutters which open and close to adjust and control the micro-climate inside the building. In the winter, additional heating is added. By using natural methods to age their cheeses, Wyngaard Kaas allows the cheese to age at its own pace and the cheesemakers sell their cheese when it’s ready. “Factory” (think “industrial”) cheese, on the other hand, is aged in warehouses where the temperature is kept artificially low and the humidity artificially high aging the cheese more quickly with little loss of weight. By aging naturally, Reypenear cheeses lose as much as 25% of their weight during the process; but the end product is superior and the cheesemakers are willing to sacrifice money for quality.

These cheeses are made only during the months when the cows are free to eat grass in the pastures of The Netherlands. Even though the milk is pasteurized you can still taste the grass and flora nuances that make these cheeses taste even better. The producer buys the milk from a co-operative and pays a premium for the milk in order to guarantee the farmers will continue to allow the cows to graze outdoors.

The Lady and I recently tasted both the one-year Reypenear Gouda and the two-year Reypenear VSOP. And, in case you were wondering, our love for aged gouda continues here at the manse. The Lady’s “first love” in specialty cheeses was Rembrandt and many aged goudas later, that love continues to blossom and bloom. It’s pretty clear; we have never met an aged gouda we didn’t like…

The first we tasted is the Reypenear One Year gouda. This cheese is creamy and soft with a nice lingering, buttery taste. This Award-Winning cheese is at home on a cheese board and is delightful when added to your favorite grilled cheese. And, here’s a surprise, The Lady would gladly add this to one of the many mac n cheese dishes she loves to create and serve to The Happily-Swooning Man…

I give the one year Reypenear 3 Paws out of 4 Paws (cause that’s all I’ve got).

Wine Pairing: A lighter Pinot Noir would be a nice pairing

Beer pairing: How about a Brown Ale

Source: Pasteurized Milk from Pasture-fed Cows

The older sister of the One-Year Reypenear is the Two-Year VSOP Gouda. This gouda intensifies with its age; the caramel, the butterscotch and the fruity flavors all merge here to bring complexity to a cheese that melts on your palate. Filled with those luscious protein crystals that explode with even more flavor, it just doesn’t get any better than VSOP from Raypenear.

I give Repenear VSOP 4 Paws out of 4 Paws (cause that’s all I’ve got… and I might add, it’s all I need…)

Serving Suggestions: Please your guests with a cheese platter with this cheese and grapes, apricot preserves and 34° Natural Crackers. They will love you and be impressed at how cool you are… You can also add this to your favorite pasta dish or mac n cheese.

Wine Pairing: A full-bodied Cabernet would pair quite nicely.

Beer Pairing: Belgian Ale

Spirit Pairing: Scotch or Bourbon

Source: Pasteurized Milk from Pasture-fed Cows

Awards: 2007 – Nantwich Cheese Show: Gold for Best Gouda

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