Gouda Fromage Friday to You!
Get a Little Meadowkaas Before it’s Gone
Most people don’t realize that cheese is a seasonal food, like any agricultural product. Beautiful cheese made from spring milk is only available for three months out of the year, starting in early summer after the cheese has cured and ripened. The fresh new blades of spring grass make a terrifically nutritious meal for a grazing dairy cow. That grass, in turn, creates stunning milk and delicious cheese.
That’s how we get wonderful gems like Meadowkaas, from Uniekaas in Northern Holland. It has a fat content of over over 50% and a grassy, buttery flavor. My usual cheese counter only got one wheel of it, so I took as much as I could. If I had to do it all again, I’d make a honey and gouda grilled cheese. I hear you can find this beauty at Whole Foods, but don’t quote me on that.
Milk: pasteurized, cow
Cost: about $10.00 a pound
Palate level: beginner
Profile: buttery, grassy, tender
Pairings: local honey, sunflower seed bread, pale ales