I was recently invited to a blogger event where some Old Amsterdam cheese was being sampled. Now I have Daisy I won't be attending many events, if any at all, so I politely declined my place. I was pleasantly surprised when I was contacted back and given the offer of some cheese being posted to me so I could still try it - I wish all companies wanting to work with bloggers did this (especially booze ones....)
Old Amsterdam is an aged gouda cheese. I wouldn't have known that if I hadn't looked at their website though - I thought it tasted more like a mature Edam cheese - maybe just my taste buds though?
I used mine on some crumpets, in with some pasta, on a salad and ate it on it's own. I think it was most enjoyable in the salad or on it's own though.
It's not a cheese I would have been drawn to, but now I've tried it if I saw it on offer I would definitely get some more. After looking at the
recipes page on the Old Amsterdam website I definitely want to get some more to try doing a few of those!
I was also sent some info on Old Amsterdam's Top Tips for a perfect cheeseboard (let it be known I do not agree with the slate.....serve it on a plate or a wooden board,
please!)
Old Amsterdam’s Top Tips For The Perfect Cheese Board
• The best cheese boards are made up of blue, aged, soft and hard cheeses. • Combine different milk types to create variety: cows, goats and sheep. Also consider the variation in shape and color between the cheeses. • Serve approximately 50 grams of cheese per person. Follow the one-bite rule when preparing appetizers and platters for your guests. • Choose three to five different types of cheese to give your board some variety. • Eat the light cheeses first; Bries and Chevres for example. You can then make your way through the spectrum of flavours ending with the hardest cheeses; the Old Amsterdam and Gorgonzolas. • Serve cheese at room temperature – remember to take it out of the fridge in good time before serving it up. • Cheese should be served on a board, but why not try a fun alternative. Using slate tiles from the hardware store, write the names of the cheese on the tiles with chalk. • When pairing wine and cheese, it’s important to cleanse your palate. Offer some fruit, vegetables or almonds on the cheese board to fully enjoy the flavours.
Pairings on the board • Pistachio nuts or almonds to clear the palate • Sweet condiments like honey-mustard or a fruit chutney. Use baked goods such as fig cake. • Seasonal fruits such as red grapes, apples and pears. Or try dried apricots. • Water crackers, slices of rustic bread and raisin nut bread.
Pairings in the glass • Local Ales or darker Belgium beers. • Red port for dessert. • Buttery white wines like a Chardonnay. • Bold red wines like a Merlot, Cabernet Sauvignon or Zinfandel. For more information; www.oldamsterdam.com