Make it at home

Yield 4Hands-on 10 minTotal 10 minDifficulty Easy

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

  1. Take cheeses out of the fridge 45 minutes before serving to let the fats relax.
  2. Cut the aged Gouda into rough 1cm cubes with a knife rather than a slicer; it should shatter slightly along the protein crystals.
  3. Slice the belegen and boerenkaas into thinner rectangles.
  4. Arrange on a wooden board with the rye bread, mustard ramekin, gherkins, and onions.
  5. Place a small spoon of mustard beside the aged Gouda cubes; the bite is mustard first, then cheese.
  6. Drizzle a little honey over the aged Gouda for a Rotterdam brown-cafe touch.
  7. 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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Where to eat aged dutch gouda board

Aged Dutch Gouda Board in Rotterdam

Markthal Rotterdam ★ 4.8

€ MarketDutch cheese, Fresh fish, International street food, Artisan produceCentrum

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.

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