Cheeses

For a very long time, my favorite cheese was of the American variety. It was what I grew up with -- and to be honest -- perfect for grilled cheese sandwiches. Then, as a snack on my first inter-continental flight, I got to try a bit of Camembert, and the rest is history. So, follow along with me fellow cheese-lovers! I am not the most eloquent food writer, but I promise not to shy away from the moldy or the stinky and to share everything I learn along the way.

My first Dutch cheese!

This Uniekaas Réserve Gouda was similar to the Gruyere reserve that I had tasted previously - but as my roommate MB pointed out - there is more moisture in this cheese which gives it a smoother texture. Still, I was pleased it has some of those gritty bits that make it slightly crunchy. Flavor-wise I found it sort of citrusy with a pleasant nutty sweetness.

I found this great description on the website of Culture Cheese Ma g:

"Aged for 18 months prior to release, Uniekaas Reserve is a traditionally-aged Gouda, produced in the “Het Groene Hart” region of northern Holland.

After production, cheeses are transferred to maturing rooms where they are placed on wooden shelves to age. Each wheel is rotated and turned week after week for up to 18 months. This process allows the even distribution of moisture within the cheese and gives it time to develop slowly.

Flavors of Uniekaas Reserve are typically quite sharp with underlying notes of almonds and salt neither of which are commonly found in traditional Dutch Goudas."

ali mcmurtrie

ali mcmurtrie

Cheeses

ali mcmurtrie

A sporadic list of cheeses I have tried and enjoyed. Having no expert knowledge on this subject, the below are simply my observations!

#12 - Uniekaas Gouda Réserve

ali mcmurtrie