Pron. Goods-herf-er Zeeg-en-karse
A hard cheese Goats milk from The Netherlands. In the characteristic shape and size of a Boerenkaas weighing in at 2kg and having been a washed curds cheese with a distingtive rubbed rind.
History of Gutshofer Ziegenkase
Made by the Gutshofer family in the area bordering Germany known as Twente.
Due to the nature of the land this part of The Netherlands lends itself towards Germany rather than mainland Holland. The area to the west of Twente consisted of marshes and peat bogs, creating a natural defence but also made the area lean towards the German town of Munster and therefore had close ties in relation to politics, fashion & trade. The area of Twente had to rely upon its agriculture but with the meadows and lush pastures intermingled with scrub, farming was no disadvantage and the area flourished.
Goats being a hardy animal thrived in this rugged area and so this cheese was born.
Interestingly Grolsch is produced here and is one of the Hollands largest brewies, German influenced maybe?
It is a raw milk cheese goat enzyme coagulation and pressed pate cheese that is made in the traditional Dutch Farmhouse style. t is aged in warm cellars for a period upto 8 months, during this time the cheese is washed and turned regularly where it forms a natural rind.
As the cheese ages the pate turns from softness to a tangy, spicy acidity. It is at some point at the end of the maturing process that the cheese is rubbed with a caramel.
It is at this the end of the maturation process when the cheese is then rubbed in caramel, that the flavours give way to a cheese with a sweet salty finish.
A hard textured cheese much like a Gouda cheese, with the milk proteins having broken down to provide the crystallisation, a slight saltiness on the palate, a citrusy tang from the Goats milk, yet the forever prominent caramel sweetness.
It does sound like there’s a lot going on but the balance is a perfect combination creating a moreish cheese that you wont want to stop nibbling on.
A perfect combination with a Stout or heavy beer as the coffee/chocolate notes will blend wonderfully with the lingering sweetness.
Having said that, the old saying stands that ‘what grows together goes together’ try with a crisp Grolsch.
Or as an Aussie treat, try it as a surprisingly decadent addition to your Vegemite on toast.