Gamalost is a unique and delicious cheese from Norway that has been enjoyed for centuries. Known for its distinct flavour and texture, it is a popular delicacy in Norway and has gained recognition in other parts of the world. In this blog post, we will explore the history, production methods and texture of Gamalost.

The post Gamalost: Norway’s Crumbly Soured Milk Cheese appeared first on Cheese Atlas.

Salers cheese is a delicious and flavourful cheese that has been enjoyed for generations. Made from the milk of Salers cows, the cheese has a rich and nutty flavor, with hints of grass and hay. Read on to learn more about this historic French cheese.

The post Salers appeared first on Cheese Atlas.

About L’Amuse Signature Gouda

L’Amuse Signature Gouda is a hard cheese matured by Betty Koster at Fromagerie L’Amuse in IJmuiden. She carefully selects the best wheels from CONO Kaasmakers in Beemster, North Holland.

Since 1929, CONO have been making fine Dutch cheeses at their carbon neutral factory, De Tijd. Almost a century later, their cheesemakers still make cheese the traditional way, stirring curds by hand.

After collecting the young cheese from CONO, Betty works her magic over 24 months to mature what has become one of the Netherlands’s finest. 

History of Fromagerie L’Amuse

In 1989, Betty and her husband, Martin, established Fromagerie L’Amuse in Haarlem. Haarlem is a quaint city on the outskirts of Amsterdam in the Northwest of the Netherlands.

Moreover, they chose the name L’Amuse as a nod to the French term “L’Amuse Gueule”. This term is used to describe appetizers that “entertain our mouths”. Betty found it a very fitting way to describe the experience of tasting a fine cheese.

More than just a cheese shop, the Fromagerie soon became a maturation cave where Betty would mature some of the best cheeses from around the country.

Moving to IJmuiden

After moving around a couple of locations in Haarlem, Betty eventually settled in IJmuiden in the early 2010’s. By that time, she had already built some strong relationships with farmers and specialty cheesemakers.

Already, Betty had very strong opinions regarding how she thought cheese should be matured and she was about to take things up a notch.

How L’Amuse Signature Gouda is matured

Fromagerie L’Amuse’s affinage rooms are quite different to most other Dutch cheese maturation rooms. Their wheels are kept for up to 24 months at a higher temperature and humidity than usual.

Of course, it all starts with the young cheese that Betty receives from the producers. Depending on the cheese, they reach the maturation facility at different ages, ranging from two days for soft cheeses to three weeks for Gouda.

At 3 weeks, the wheels of Gouda can travel safely and will have been thoroughly checked for faults by the maker. Betty’s Signature Gouda and Brabander Goat Gouda are aged for 24 months at 10.5°C to 12°C (51°F to 54°F). Furthermore, the rooms are kept at a higher humidity than most commercial facilities.

Texture & flavour

Matured for 24 months, L’Amuse Signature Gouda has an incredible depth of flavour and hard, crunchy texture that still melts in your mouth.

As a matter of fact, it owes most of its characteristics to the slow maturation process that nurtures ideal bacterial growth and maintains moisture. 

Furthermore, its flavour palette develops gradually to include notes of salted caramel and roasted hazelnuts. The bright orange pâte of the cheese is peppered with tyrosine crystals and meld crunch with a creamy mouthfeel.

Serving guide

Enjoy this stellar Dutch hard cheese with a Single Malt Whisky, a bold red like Bordeaux or Côtes du Rhône, Port or a dark beer such as a Stout or Porter.

The post L’Amuse Signature Gouda: The Netherland’s Best appeared first on Cheese Atlas.

The ultimate Halloween cheese

The post Mimolette Vieille appeared first on Cheese Atlas.

There’s aged Gouda, and then there’s Reypenaer XO. Meet the most mature cheese in the Reypenaer range, and let me tell you, you can expect fireworks!

The post Reypenaer XO Gouda: Aged Like A Cognac appeared first on Cheese Atlas.

About Markwood

Markwood is a limited edition pressed uncooked cheese made by Milawa Cheese in Victoria’s King Valley.

In 1988, David Brown purchased the old Milawa Butter Factory and proceeded to transform it into a cheesemaking facility. David and his wife Anne decided that they would make a mild blue cheese inspired by the Northern Italian Gorgonzola.

Thus was born Milawa Cheese and their first product, Milawa Blue. Since then, they have expanded their range to include some of Australia’s most popular cheeses such as King River Gold and Goat Camembert. Moreover, they use both cow’s and goat’s milk to hand-make their small batch artisanal cheeses.

A long maturation

There is something very special about Markwood. This limited edition cheese is made using local cow’s milk. Afterwards, an affineur nurtures the wheels over 24 months to produce a spectacular textured grey rind.

Furthermore, to add to the mystique, you can only find this cheese at the shop attached to their factory.

Flavour guide

Underneath its rugged rind, it has a dense straw-coloured pâte that is surprisingly supple with a buttery mouthfeel.

In summary, this hard cheese has a complex flavour reminiscent of burnt butter. In fact, those notes are even more pronounced near the edible rind.

How to pair Markwood

Try this unique Northeast Victorian cheese with a pear Calvados for an explosion of flavour!

The post Markwood: Victoria’s Most Mature Cheese appeared first on Cheese Atlas.

When age does matter

The post Cantal appeared first on Cheese Atlas.