Aged Gouda (minimum 12 months) sliced at the Markthal or in Rotterdam's brown cafes, served on a wooden board with Dutch mustard, rye bread, and gherkins. The crystallised salt crystals confirm proper ageing.

Where to eat Aged Dutch Gouda Board in Rotterdam

1 editor pick for Aged Dutch Gouda Board in Rotterdam, ranked by editorial score. All Rotterdam signature dishes · Aged Dutch Gouda Board across every city.

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Make it at home

Serves 410 minEasy

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.

Editor tip. Look for the tyrosine crystals (small white specks) when buying; if you cannot see them, the cheese is not properly aged.