Kaaskamer Frequently Asked Questions
The acidity in hard cheese kills off any listeria bacteria making it safe to eat during pregnancy even if it is made from raw milk.
The cheese you receive is cut freshly by hand when we receive your order. Because it’s all done by hand and whole cheeses vary a little in size, the pieces you receive won’t always be exactly the same weight. Of course, we will always ensure that the total weight of the cheese we send is just what you ordered.
A: These terms signify the minimum age of the cheese, as defined by law:
- Young (jong): 4 weeks
- Aged (oud): 10 months
- Mature (overjarig): 12 months
However, we’ve set even stricter rules for ourselves to achieve a truly wholesome taste. That’s why all our our aged cheese has been ripening for at least 2 years and our mature cheese between 3 and 4 years.
When you make cheese with milk from different farms, it must first be pasteurised for a few seconds by heating it to 72C/161F). When you make cheese from your own cows, you can use raw milk, heated to 32C-35C (90F-95F). The more the milk is heated, the more good bacteria are destroyed. These bacteria play an important role in the development of the flavour of cheese. That’s why cheese from pasteurised milk tastes different (somewhat sweeter) than cheese from raw milk.
The farmhouse cheese we sell comes directly from farmers we know personally and is made using milk from the farmers’ own cows. Some 90% of our farmers still make traditional raw-milk farmhouse cheese to retain as much flavour as possible. The others pasteurise their milk first for a few seconds.
Certain types of cheese have a very strong aroma, especially when they first come out of the packaging. This is normal. Allowing the cheese to breath will get rid off the most pungent smells. Once open, keep these cheeses refrigerated in a closed plastic container.
The last piece of cheese near the skin can dry out and go hard. You can enjoy this grated, but carefully cut off the plastic skin first.
The white spots – that can squeak between your teeth – are salt and calcium deposits formed in the cheese after a year of ripening. It is not mold and is perfectly edible.
No. Once the cheese has been made and dried on the cheese board, it is covered in breathable plasticised coating, allowing it to ripen and protecting it from mold. This is particularly important in the first few weeks, when the cheese gets re-coated each time it is turned. This process makes the outer skin inedible.
This is the fat content of the cheese, based on the percentage of milkfat solids. So, a 48+ Gouda cheese and a 40+ Leiden cheese have around 25% and 23% fat in real terms.
Gouda is the best known Dutch cheese, with rounded adges and a creamy consistency. It is made in large wheels weighing 5kg-60kg. Leiden cheese is a little dryer than Gouda, with cumin blended throughout. Both Leiden and Frisian cheeses have a rounded and a square side. Frisian cheeses have cloves added, as well. Edam is also somewhat dryer than Gouda and is made in a round form. Some cheese like Maasdam ressembles Swiss cheese, with large holes that appear during the ripening process and a sweet, nutty flavour. This is because it contains the same bacteria the Swiss add to Emmental.
Grass contains carotene which gives cow’s cheese its yellow or orange colour. Pasteurisation adds extra carotene, a natural colourant. Farmhouse cheese have no added carotene.
Grass contains carotene which gives cow’s cheese its yellow or orange colour. goat’s stomachs filter out carotene making the cheese white.
Blue-veined cheese needs oxygen so that blue mold cultures can develop. So it’s best to open this cheese the moment you receive it and keep it refrigerated in the special cheese paper provided.
Any mold which develops should be cut away. It’s always a good idea to cut cheese from different sides to prevent mold from forming.
Sometimes you’ll see white specks on cheese before mold forms. This is just a concentration of salt and calcium – nothing to worry about. Any greenish-blue mold can be cut off and the rest of the cheese enjoyed.
Your variety pack cheeses are individually sealed in vacuum packs. Once the vacuum seal is broken it will start to dry out so eat this cheese first. However, blue-veined cheese needs oxygen to help it develop so remove any blue cheese from the packaging early.
It’s best to keep our cheese in the vacuum packaging and refrigerated. Once the vacuum packaging has been opened, keep the cheese in the refridgerator in the special paper provided. But for the best taste, take the cheese out about an hour before you’re ready to eat it.
Vacuum-packed cheese can be kept refrigerated for at least 2 months. Once open, we advise you to enjoy it within 2 weeks. You can cut off any mold which develops with a knife. This is more likely with younger cheese than more mature varieties.