Gouda crumble cheeseFrom €4,90 per 250 gram
This is the boss of all Gouda cheeses. He is the oldest and has the most character. Flavor comes with time, and this cheese is the perfect example.
This Gouda crumble cheese has matured for no less than 36 months in the Dutch cheese house. This cheese is bursting with flavour, is deliciously spicy, salty and has those super tasty salt crystals. A delicious cheese for the real connoisseur.
Gouda crumble cheese
Gouda crumble cheese is one of the oldest Dutch cheeses, it ripens for no less than 3 years! The cheese is harder so it crumbles when cut. Gouda crumble cheese has those super tasty salt crystals, which are caused by the long ripening process.
Did you know that crumbled cheese goes very well with Moussaka. We have a great recipe for you so you can get started right away!
Moussaka with Gouda crumble cheese
150 grams of Gouda crumble cheese
1 white onion
2 cloves of garlic
15 millimeters extra virgin olive oil
500 grams of minced beef
1 glass or can of tomato puree
1 tablespoon paprika powder
A pinch of fresh cinnamon
2 peeled tomatoes with juice
A good white wine (available in our webshop)
40 grams of butter
40 grams of white flour
4 dl semi-skimmed milk
Remove the top and bottom of the aubergine and cut them into nice equal slices of about 1 centimeter. Sprinkle some salt over them and then place them in a draining container so that the moisture can drain out.
Pour half of the olive oil into a pan and add the crushed garlic and onion.
Then add the ground beef and fry until the meat is cooked through.
Then add the tomato puree, the 2 peeled tomatoes with juice, the paprika powder and the cinnamon.
Stir well and crush the tomatoes.
Time for wine
Then add the wine and let it simmer gently on the fire.
Half an hour is enough, then the parsley can be chopped through.
Season to taste with salt and pepper.
Then melt the butter, throw in the white flour and slowly add the milk while stirring.
Remove the pan from the heat, whisk in the eggs, cheese and nutmeg.
Keep stirring until it is a nice whole.
Pat the aubergine dry and place on some baking paper and brush with olive oil. Grill them until golden brown and turn the slices over.
Then some more oil and repeat the procedure for the other side.
Time for the oven
Preheat the oven to 175 degrees and take a greased baking dish. Place the minced meat mixture and aubergine slices in the dish in several layers.
Finally, pour the sauce over it and place the dish in the oven. Bake the moussaka for 50 minutes until it has a nice golden brown layer.
Inspired by www.smulweb.nl
cow's milk, pastturized
Yes< 0.1gr per 100gr
|Vegetarisch of vegan|
|Verkrijgbaar in deze vorm|
A whole lot, grated, slices, without crust
12kg (Whole cheese), 1kg, 250 grams, 300 grams, 400 grams, 500 grams, 6kg (Half cheese)