Tuesday, March 24, 2009

Some Dutch Cheese

Mrs Jiffler managed to nab a couple of cheeses while in the Netherlands recently. Sourced from Albert Heijn supermarket, a slightly less insidious Dutch version of Tesco.

Here they are, on a plate:

The creamy yellow cheese is Kernhem, from the Kernhem estate, local to where Mrs Jiffler sometimes works in Ede. The estate is also known for ghosts, mysterious extraterrestrial activity, and light orbs (has anybody ever seen one of these?). Not that this has anything to do with the cheese, which is gourmet effort with a little added cream. Not a typical Dutch cheese, I suspect Mrs Jiffler selected it based on it's similarity to Saint Paulin,or Port Salut. I rather prefer Kernhem to it's French equivalents, which are a little too bland and casual for my tastes. Kernhem is somewhat nuttier, and makes the cheesebox smell a bit.

The white cheese is a hard Geitenkaas (goat's cheese) which is belegen (mature). It is hard and sharp, but not astringent. Uncooked it pairs up well with fruit, and cheap Senegalese lager. I like the texture, which is solid without being brittle, making it particularly suitable for mid-afternoon nibbling, when one can stand in front of the fridge shaving bits off with a steak knife. It holds it's shape and texture when grated as well, making it ideal for mixing with eggs, flour, and grated courgette, and frying up into little pancakes.

Dutch cheese. In Dakar. I'm not sure where all this is heading... next thing I'll be blithering on about eating mussels in Constantinople or something...

No comments: