Boerenkaas

Boerenkaas - Farmer's Cheese

Category Gouda Type Made on the Farm
Origin Holland
Source CheeseLand, Inc.
Shelf Life 6 months
Ingredients Raw cow's milk, salt, cheese cultures, animal rennet
Appearance Starts at 10 lbs and goes up to 200 lbs wheels of yellow waxed cheese. Aged for a minimum of 3 months and goes up to 3 years. Boerenkaas aged for more than 2 1/2 years has a crumbled texture.
Flavor Because it is made from raw milk the cheese has a full and naturally tangy flavor, with much more character than a factory made Gouda cheese. The aging gives the cheese little salt crystals. The flavor is not consistent because the cheese is made on different farms with their own style of cheese making and also different soil where the cows are grazing.
Key Selling Points Unique cheese comes from the farm. Compare it to fine wine making. It is best at room temperature. Is great with a glass of port or wine. It also grates excellent over a pasta or salad.
Handling Procedures Aged Boerenkaas: do not refrigerate one day before cutting, that way it is easier to cut, and the cheese won't crumble.
Product History/ Misc. Info The making of Boerenkaas is a fine art, like fine wine making, with a tremendous amount of knowledge, tradition and skill involved in the production from start to finish. These cheeses are made on the farm by the farmers and their families who are caring for their own cows. Some farms are able to make an excellent young Boerenkaas but after 9 months of aging, the flavor deteriorates. Other farms make a Boerenkaas which starts showing its excellent taste after 9 months and will be perfect for aging up to 3 years. It is important to know where the farm is located, what the cows are eating and what type of soil is used to produce their feed. Boerenkaas is made from May until October when the herd is out in the field eating fresh grass. The weather conditions, the amount of rain and heat can affect the quality and taste of the milk and cheese. Farmers who make cheese on their own farm from their own milk are heavily invested in the cheese products they produce. They are generally very concerned about water and soil quality and often using organic methods to sustain the health of their herd and the environment. Farmers who sell their milk to the large co-op factories which produce factory made gouda cheese have no commitment at all to the end product.