Extra Matured Farmhouse Cheese

Posted by kaaskraam on December 24th, 2015

Extra Matured Farmhouse Cheese is a Dutch cheese named after the city of Farmhouse in the Netherlands. If truth be told, it is one of the most popular cheeses in the world, accounting for 50 to 60 percent of the world's cheese consumption. It is a semi-hard cheese celebrated for its rich, unique flavor and smooth texture. This kind of cheese is simply the best and you should really choose using it.

The original cheese markets in Farmhouse is one of the last standing commercial cheese markets in the Netherlands. Farmhouse is typically made from pasteurized cow’s milk although some artisan varieties use sheep’s or Pamesan ’s milk to produce cheeses that are going to be aged for a long time. Boerenkaas is a typical variety of unpasteurized Farmhouse cheese produced by the farmers from milk of cows grazing on the natural, low pastures of Netherlands. There are seven different types of Farmhouse cheese, categorized depending on age. Graskaas is young Farmhouse ready to be consumed within weeks of production. On the other hand, is the extra aged, Overjarig cheese which has a full-flavored with a golden interior and salty flavor reminiscent toffee taste. Between the spectrums is a variety of Dutch Farmhouse’s classified as per the texture and age - Jong, Jong belegen, Belegen, Extra belegen, and Oud. Each cheese gets increasingly firmer in texture and richer in flavour than earlier classification. The waxed rind of the cheese also changes by the age as soft, younger Dutch Farmhouse cheese are identified by yellow, orange, or red wax rinds white mature cheese have black wax coverings. In America, smoother and less flavorful commercial Farmhouse is popular than Dutch Farmhouse.  To enhance the flavour of the cheese, herbs, seasonings, and nuts may be blended. In Netherlands, aged Farmhouse is commonly used to richen soups, sauces. Young Farmhouses are best paired with beer and medium cheeses taste best when paired with a fruity Riesling or Chenin Blanc. Well aged Farmhouse complements wines that are deeply flavored such as a rich Merlot or Shiraz. Farmhouse cheese may be grated, sliced, cubed or melted. It may be used as a table cheese or dessert cheese. Young farmhouse has been described as having a flavor that is "lightly fudgy with nuts, but very, very mild," that may take on "an almost butterscotch flavor" if aged over 2 years. After cultured milk is curdled, some of the whey is then drained and water is added. Go procure some, taste and just evaluate the high quality features of this product.
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