Geef me de vijf!

SCHIJF VAN VIJF

KK_icon_cheese_100pxGoede voeding; de do’s en dont’s vliegen je om de oren. Diëtisten, sportinstructeurs, voedingscoaches, chef-koks en BN’ers voeren je tips via boeken, programma’s, schema’s en cursussen. Maar eigenlijk is het heel simpel. Als je volgens de ‘Schijf van Vijf’ eet krijg je alle benodigde voedingsstoffen binnen om fit voor de dag te komen.

Het gaat om de juiste balans tussen mineralen, vitamines, koolhydraten, vetten, vezels en eiwitten. De Schijf van Vijf bestaat uit 5 vakken vol goede producten om uit te kiezen. Kies elke dag genoeg uit elk vak en zorg dat je voldoende varieert, dan krijgt je lijf wat het nodig heeft.

Het belang van zuivel wordt in de nieuwe schijf van vijf ook weer goed zichtbaar. Het Voedingscentrum adviseert dagelijks gebruik halfvolle melk, magere yoghurt en, jawel, kaas! Wekelijks kun je deze een paar vervangen voor volle zuivelproducten.

Ook ongezouten noten zijn goed voor je vanwege de onverzadigde vetten. Het advies is om elke dag wat te eten.

Wij kennen de schijf van vijf trouwens ook als een kaasplateau. Een witschimmel, blauwader, roodgewassen, geiten en harde kaas. Maar dat bewaren we voor een volgende keer.

 


Camembert & Cider

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Forget prosecco, gin-tonic, special beers and radeer  At De Kaaskamer we drink cider this spring to help this refreshing alcoholic apple drink gain grounds in Holland. Did you know it cider has been around for thousands of years? The Greek and Romans loved to feast on it!

Cider gets made from the most ripe apples in the orchard. The blending of different species makes all the difference.. no wonder Brittany and Normandy make the best ciders as they have over 300 different apples at hand.

The French probably say it differently, but the saying still goes. De Kaaskamer had to obey, when we first got hold of our Camembert de Normandie, a beautiful raw milk cheese made at a stone’s throw from the village of Crouttes. Ouf! That is where we get our Cider, straight from the Galotière farm! This organic cider work well as an apéritif, but of course we prefer to combine it with the farmer’s camembert.

Enfin, camembert plus cider from Normandy, a place we call Cider City as we found out that the locals drink a yearly 10 liters on average. That is five times the amount they drink in the rest of France. We can only agree with Normandy, and try to catch up.

Santé.

 


En de beste Zwitserse kaasfondue komt uit… Nederland!

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De winter heeft ons land verlaten. Maar dit betekent niet dat het gedaan is met de kaasfondue. Ook in de lente en als het straks echt warm wordt, is kaasfondue een smakelijke aanrader.

Dit weet ook onze eigen Sophie. Zij woonde en werkte vijf jaar geleden in Singapore. Daar had ze veel vrienden uit Zwitserland. Om ze te verrassen besloot ze kaasfondue te maken. Onze fameuze fondue werd ingevlogen en Sophie maakt hem klaar in een wok op kolen.

Vergis je niet, de Zwitsers zijn een trots volkje. Zeker als het om zakmessen, jodelen en kaasfondue gaat. Maar unaniem vonden ze het de beste fondue die zo ooit gegeten hadden. En daar zijn wij dan weer heel trots op.

Inmiddels is Sophie weer gewoon in Nederland, de wok is vervangen voor een caquelon, maar onze kaasfondue is nog steeds hetzelfde. Komt dat proeven.

Eet smakelijk, guten Appetit of, zoals ze in Singapore zeggen, menikmati hidangan anda!

 

 


Cheers! Who needs Champagne?

KK_icon_shoppe_100pxWho needs Champagne? De Kaaskamer has decided to sign off 2015 with a pretty bottle of Crémant de Limoux by Luc Pirlet (actually, a whole box). Méthode Traditionelle, so this lovely blend of Chardonnay, Chenin & Mauzac is no lesser fizz than a real Champagne. Fine bubbles, white florals, some honey, a tiny bit of nutmeg… Fresh for 2016!

It feels like 2015 was tastier and more delicious than ever, a trend we intend to keep up in the new year. Also, we will keep on blogging (as we only just started). Cheese & Info, Food & Wine, Recipes, you will find all good stuff for 2016 here.

What are your plans? We would love to see you in 2016, we have got so many delights to share!

Have a good one,
Cheers!

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Stilton, Figs in Port wine and... Port wine.

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For the next couple of days it will be dinners and parties. These last days of the 2015, it might happen that the party has started but you did not really have time to cook dinner. At De Kaaskamer we like those nights, in particular those with tasty snacks on the table and a proper drink in hand. Aware of the damage it could do on Christmas Day, or how devastating it could be for your the New Year’s resolution, you decide to have another last one. We know it will happen with us as well, as we came up with this lovely combination of Stilton, figs in port wine and… port wine.

Food and wine pairing is the way to survive the last days of the year. The harmony between the products, but also the distinguished flavors that makes the wine complement and contour the food, helps you to be able to sit up all night (or stand up if you wish).

Very proud of our Colston Bassett Stilton, we were looking for a nice take on the famous Stilton & Port Wine combo. 2015 Great Taste Awards winner Colston Basset Dairy has been around for more then a hundred years, working in a traditional way using original recipes from the early days still. The curd is hand-ladled to keep a beautiful structure, which brings a lucious, creamy cheese – also when aged. The blue veins give this Stilton its familiar earthiness which, in combination with the rich milk, tastes like wrapped in butter. De Kaaskamer calls it nutty.

To combine it with port wine is obvious, as this fortified Portugese wine is perfectly able to manage the strong flavors of the cheese. A famous couple, Port & Stilton, but what really did it for us in 2015 was the combination of Colston Bassett’s with Taylor’s 10 years old Tawny. Aged in oak casks, Taylor’s Tawny has a complex but mild taste (opposed to othe tawny’s you might have tried), and is full bodied. The mild fruits of the wine go well with the wrapped blue in the Stilton, the tawny’s complexity merges beautifully with the nutty flavors of the cheese.

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Of course De Kaaskamer wanted to surprise you and add something extra to the mix: Sweet Spanish baby figs, semi dried, shortly cooked in port wine, home-made in Henny’s kitchen. Not that is was neccessary to build a bridge between the Stilton and the Tawny, but we thought a little extra would not hurt your last dinner parties of 2015.


In Naples: Mozzarella di Bufala Campana & Pizza Napoletana

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Recently we were in Napels, Italy. It did not take us long to find out why the Romans called the province of Campania ‘Campania Felix’ (fertile country), as we tried local wines like Greco di Tufo and Taurasi. The tomatoes from the Vesuvian hill side were amazing, but what we liked best was the one and only Pizza Napoletana. And not without pride did we find out that they only use the best mozzarella in the world for their signature dish – Mozzarella di Bufala Campana – available in our Kaaskamer.

Neapolitans put their pride in the complete dish, the Pizza Napoletana. In the 1600s they claimed the name ‘pizza’ for this flat bread that had been around since the Stone Age. Originally a snack for the pauper, you will nowadays find Italian businessmen queueing at Gino Sorbillo, Pizzeria Starita or Pizzeria Port’Alba from 1830, briefcase in hand.

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The discovery of America brought over the tomato, and made the pizza become the worldfamous dish we know so well. Initially a bit sceptic about this red nightshade vegetable, the poor people slowy started to munch away on these tomatoes. The legend tells us that pizza maker Raffaele Esposito came up with the ‘Pizza Margherita’ when he tried to paint the Italian flag using tomato, mozzarella and basil, to honour Queen consort Margherita of Savoy’s visiting Naples.

Just as proud as serious, the Neapolitans founded the “Associazione Verace Pizza Napoletana”. This alliance guards the true trade of pizza making (wood oven, hand kneading, max. 35cm diameter, min 3,5mm thick), while some of the bakers take it even further. Of course we did enjoy the tomatoes harvested from the slopes of Mount Vesuvius, but we could not tell if the oil had been drizzled clock or anti-clock wise.

What we could tell was the type of mozzarella melted on top, the Mozzarella di Bufala Campana PDO, because we sell it! We have a lovely ‘Bufala’ from Campania in store, produced by La Contadina Cheese Cooperative (youtube). It was fun to finally eat this cheese in it’s own habitat, between locals eating local goodness. Apparently it feels at home in Amsterdam and surroundings as well, preferably on pizza.


Kijsrond - an organic local camembert type cheese - at De Kaaskamer

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Cheese factory Dikhoeve in Ransdorp just added a new cheese to their product range: Kijsrond, a lovely cowmilks camembert type cheese. De Kaaskamer thinks this Kijsrond is a perfect addition to the Skaepsrond, one of our great local and organic evergreens.

Beginnining with the take over of a 1740’s monumental farm, Willem, Geertje & Alexander Kuiper set up their sheep farm in 1996. They kicked off with a lovely sheep’s yoghurt and a white feta type cheese, and later on added two raw camembert type cheeses ‘Skaepsbloem’ and ‘Skaepsrond’ (which is quite exceptional for a farm).

Dikhoeve is one of those special farms we favour as a supplier: Certified organic since 2003, they also bear the official ’Quality Carefarm’ label. And that is not all, as Amsterdam city kids can spend a schoolday at the farm in Ransdorp. All very caring, helpful, and fun too.

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Kijsrond is made of milk from a Dutch type of Lineback cattle related to the Irish Moiled called Witrik, a type of cow that used to be pretty common in the area of Dikhoeve. The production is low – De Witrik is still as pure as it was back in the 1300’s! – which results in milk of a very high quality. Banned in 1874, a few farmers secretly kept de Witrik around.

Dikhoeve is now growing a proper herd of these dual-purpose cows, and of course De Kaaskamer is very proud to be one of the first shops to add the Kijsrond to our ever growing selection. The new cowmilks ‘Kijs’ tastes a bit milder than the ‘Skaeps’ and, although it has been pasteurized, it is still strong enough. We just can’t stop wondering if Dikhoeve feeds their cows like they feed their sheep: with brewer’s grains from Brouwerij Het IJ.

 

Why don’t you drop by and taste them both?

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Cows in meadow near a farm, Paulus Potter, 1653, Rijksmuseum Amsterdam

 

 

 


Kaaskamer Blog now Live!

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From today, De Kaaskamer – since 1997 one of the best cheese shops in Holland – will run a blog next to our webshop. A perfect way to stay updated on the best Dutch and European cheeses, easy & tasty recipes and wine/beer-food pairings. We stock around 400(!) different cheeses, delicious delicacies, home-made products and a great selection of wines & beers. That should be enough of the good stuff to share with you.

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This month we proudly present a new local favourite: Kijsrond, a camembert type cowmilks cheese from Cheesefarm Dikhoeve in Ransdorp (a tiny pretty village north of Amsterdam). We think it complements their evergreen Skaepsrond very well, as they are both rich and creamy. Feel free to visit De Kaaskamer and taste!

Recently we visited Naples, Italy, the place where pizza really took off. That was in the early 1600’s, and they have not changed their recipe since… they stick with Mozzarella di Bufala Campana. We will look up the roots of this world famous dish and share some insights on the simple basics of pizza ingredients.

Around Christmas we will highlight a nice food & wine pairing. Our regulars will love it… how about you? Don’t you just think it is a great time of year, December? Spoiler alert: yours truly will be drinking port wine on Christmas Eve.

We hope you will enjoy our blog, and that it will inspire you as a bon vivant à Amsterdam. Of course there’s always our shop in the Negen Straatjes area, where you can taste, smell, ask questions, have a chat about cheese and all the other goods. Welcome!

See you around,

Erik