Cheese of the Day: Old Amsterdam

As the weather gets colder, we reach for richer, more nutty cheeses to snack on and to compliment our holiday dishes. Enter Old Amsterdam Aged Gouda!

Image by Old Amsterdam via Facebook.

"Old Amsterdam is an Aged Gouda cheese that is rich & full-flavored, savory with a sweet undertone and hints of butterscotch/caramel while being sparked with fine ripening crystals maintaining a smooth texture that’s ‘easy-to-slice’", states the Old Amsterdam website. Its rich and robust flavor is what makes Old Amsterdam recognized around the world. Fun fact: Old Amsterdam is sold in over 60 countries!

Some describe Old Amsterdam as tasting like Parmigiano Reggiano mixed with an Aged Gouda. This is because it's made with imported cheese cultures from Italy, which contribute to its unique taste. Another process that is integral to developing Old Amsterdam's beloved flavor is the aging process. The wheels are aged for about eight months in a specially-developed temperature and humidity system. During this time, the characteristic crunchy ripening crystals form.

Compliment Old Amsterdam's nutty, slightly-sweet notes by pairing it with nuts and fruit. If you're feeling like indulging in a warm meal on a cold night, try the below Old Amsterdam fondue recipe!

Easy Cheese Fondue with Tarragon, Pernod and Old Amsterdam

Ingredients:

• 10 oz white wine

• 7 oz Old Amsterdam, grated

• 7 oz Gruyère, grated

• 7 oz Emmenthaler, grated

• 1 clove of garlic

• 1 shot of Pernod (1.1 oz)

• 1 tablespoon corn flour

• pinch of nutmeg

• white pepper

• a few tarragon leaves, chopped

Preparation:

Pour the wine into a cast iron pan and bring to a simmer. Slowly add the cheese and allow it to melt on low heat. Grate the clove of garlic above the pan and stir it into the cheese and wine mixture. Make a paste with the Pernod and the corn flour, stirring until smooth. Add this to the cheese mixture, season with white pepper and nutmeg and let it simmer a few minutes to thicken. Pour into a fondue pan and sprinkle finely chopped tarragon on top. Serve with bread and crudités.

Recipe and Image by Old Amsterdam.