Mature farmhouse cheese
From €7,45 per 375 gramFarmer’s cheese is made with 100% raw farmers’ milk. It then remains in the cheese house for 4 months to mature. Real Dutch pride!
Description
Buy mature farmhouse cheese
The 2 big differences between mature farmhouse cheese and factory cheese are the milk, which is not pasteurized, and the cheese is made by hand. Raw milk is the basis of this cheese. A real craft. Even creamier, even tastier!
Boerenkaas is a typical Dutch specialty. It is also a specialty that receives less attention than it deserves due to the fame of Gouda cheese. The big difference between Gouda cheese and Boerenkaas is that the latter is made with raw milk. How about that?
Raw milk
Most cheese is made from pasteurized milk. This means that the milk is heated to 72 degrees before it is made into cheese. With farmhouse cheese, the milk is not heated before making cheese .
The basis of cheese is of course the milk, but the taste comes from good bacteria (rennet). When the milk is boiled, most of the bacteria disappear and the cheese gets less taste. Farmer’s cheese therefore has more flavor than Gouda cheese. The taste of farmhouse cheese is also much more intense, deeper and creamier.
Today, there are still about 300 farms in the Netherlands that make farmer’s cheese. This often happens on the farm itself so that the chain is short.
Saffron risotto with mature farmer’s cheese
Today we have a nice recipe for you with matured farmhouse cheese, we are going to make saffron risotto with matured farmhouse cheese.
1 envelope or teaspoon of saffron, make sure it is real saffron.
A tablespoon of turmeric
1 deciliter of warm water
1 white onion
2 cloves of garlic
1 whole leek
150 grams of mature farmhouse cheese
2 tablespoons olive oil (we have delicious extra virgin olive oil in our range)
400 grams of risotto
1 deciliter of good white wine
8 deciliter maggi vegetable stock
25 grams of butter
pepper and salt
Finally, a few walnuts.
Instructions:
Soak the saffron threads in warm water for 20 minutes.
Finely chop the onion and remove the skin from the garlic. Try to cut the leek into rings as thin as possible.
You can cut the cheese into cube-sized cubes. Take a pan and add the extra virgin olive oil.
When the oil is hot, add the finely chopped onion and garlic.
When it is fried, you can add the risotto and fry it well for 2 minutes.
Now the wine can be added, cook until the wine has evaporated.
The saffron can now be added with the stock, but do this little by little.
Keep stirring and add new liquid when the previous one is gone. After 25 minutes the rice should be cooked. Now you can add butter, leek and the mature farmhouse cheese.
Season the whole thing with salt and pepper. When your plates are ready, you can sprinkle the walnuts on top for garnish. As a tip, we recommend that you serve it with a nice salad.
Additional information
| Weight | 0.375 kg |
|---|---|
| Melksoort | cow's milk, Raw milk |
| Rijping | Mature |
| Smaaksterkte | Mild |
| Vetgehalte | 48+ |
| Schimmelkaas | new |
| Kruidenkaas | new |
| Allergenen | cow's milk |
| Lactosevrij | Yes< 0.1gr per 100gr |
| Vegetarisch of vegan | new |
| Biologisch | new |
| Verkrijgbaar in deze vorm | A whole lot |
| Verzending | unrefrigerated, Worldwide |
| Gewicht | 16kg (Whole cheese), 375 grams, 750 grams, 8kg (Half cheese) |
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