Munster Fermier Aoc

Posted by kaaskraam on January 8th, 2016

Munster Fermier Aoc is also referred to as “farmer’s cheese”, it is a cheese that is matured for over 8 months and vacuumed sealed and packed in plastic. When a cheese is vacuumed sealed, it can be perfectly kept for over 8 months, without the need for refrigeration. A vacuumed sealed cheese can be posted directly from the farm house to the markets. The vacuum process used in the making of Boeren Extra Belegen   make the processing time consuming, hence it is often found in local shops. Boeren Extra Belegen   has been one of the best gifts offered to visitors in some local Dutch villages for decades now and has served as a local delicious meal too.

Extra Matured Fermier Cheese 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 Gouda cheese produced by the farmers from milk of cows grazing on the natural, low pastures of Netherlands. Since the process of cheese ripening are a series of biological processes involving proteins breakdown therefore all cheese including this one should be handled with care and clean hands to avoid cross contamination which will automatically lead to the cheese rotting.

The cheese should be wrapped appropriately and stored in the refrigerator with regulated temperature for it to remain in good state for long as cheese is a biologically active food. Extra Matured Fermier cheese tools 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 Gouda cheese produced by the farmers from milk of cows grazing on the natural, low pastures of Netherlands. There are seven different types of Gouda cheese, categorized depending on age.

Graskaas is young Gouda ready to be consumed within weeks of production. On the other hand, is the extra aged, Overjarig cheese which has a full-flavored, hard, golden interior and salty flavor reminiscent of a toffee. Between the spectrums is a variety of Dutch Gouda’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 flavor than earlier classification. The waxed rind of the cheese also changes by the age as soft, younger Dutch Gouda cheese are identified by yellow, orange, or red wax rinds white mature cheese have black wax coverings.

For more information visit here:- gifts for cheese lovers