Double Dutch: A Tale of Two Remeker Cheeses



We just cracked two wheels of Remeker, our favorite Dutch cheese, and couldn’t be happier! Our Remeker comes from Jan Dirk in Gelderland, in the eastern Netherlands. This very special farmstead gouda is made from the milk of his beautiful herd of Jersey cows (they still have their horns!). Jan is as enthusiastic about soil health and worms as he is about great cheese; he began farming biodynamically in 2004. Focused on achieving balance with his land and animals, the quality of the rich raw milk (something of a rarity among Dutch cheeses)  is a testament to his cheesemaking success!

olde remekerWheels are pressed for 24 hours, and then brined for 36 hours (about half the time of many goudas) before maturation on the farm. Some wheels are released young, between 9-11 months, while others are aged 18 months or more.  Which would you prefer: the bright, egg-yolk savory quality of a younger cheese, or the deep hazelnut and burnt caramel notes of the aged? Either way, it’s a stunning cheese, but do come in for a taste and decide for yourself.  And remember: age really does matter!

 



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