L'Amuse Brabander Gouda is an unusual semi-hard cheese made from the fresh milk of Saanen goats in the Brabant region of Holland. Its porcelain white paste is a stark contrast to the typical deep amber associated with classic Dutch gouda. After 3 weeks, young cheeses are selected by oplegger (ripener) Betty Koster for maturation at her facility, just outside of Amsterdam.
Betty’s technique of maturing gouda in warm maturation rooms is unique in the Netherlands. The higher temperature and humidity encourage complex flavours of butter & caramel to develop whilst maintaining the moisture in the cheese, giving it a distinctive fudgy texture.
A little history about Fromagerie L'Amuse
Betty and husband Martin started their cheese shop, L’Amuse, in 1989 specialising in premium local and international cheeses. Their close connection to small local cheesemakers and meticulous care in maturation have put a spotlight on the super quality of artisan Dutch gouda.