Markthal Rotterdam ★ 4.8
Europe's first indoor food market hall with a 40m-high arched ceiling and a giant food mural. Located in Centrum. At Dominee Jan Scharpstraat 298.
Make it at home
Ingredients
- 200g Gouda oud (aged 12 to 24 months)
- 150g Gouda belegen (aged 4 to 6 months)
- 100g Boerenkaas (farmhouse Gouda) if available
- 120g roggebrood (dark Dutch rye), sliced thin
- 60g Dutch mustard (Zaanse mosterd ideal)
- 12 small Dutch pickled gherkins (zuurtjes)
- 60g cocktail onions
- 40g walnut halves
- 1 small bunch grapes
- Honey or stroop, for the aged Gouda
Method
- Take cheeses out of the fridge 45 minutes before serving to let the fats relax.
- Cut the aged Gouda into rough 1cm cubes with a knife rather than a slicer; it should shatter slightly along the protein crystals.
- Slice the belegen and boerenkaas into thinner rectangles.
- Arrange on a wooden board with the rye bread, mustard ramekin, gherkins, and onions.
- Place a small spoon of mustard beside the aged Gouda cubes; the bite is mustard first, then cheese.
- Drizzle a little honey over the aged Gouda for a Rotterdam brown-cafe touch.
- Serve with cold jonge jenever or a Dutch pilsner.
Tip from the editors. Look for the tyrosine crystals (small white specks) when buying; if you cannot see them, the cheese is not properly aged.
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