This cows milk hard cheese from the Netherlands is matured for minimum 24 months by oplegger Betty Koster, resulting in a complex flavour profile.
L'Amuse Signature Gouda is the result of a collaboration between cheesemaker and affineur – or oplegger as they are called in Dutch. Cono Kaasmaker, the cheese maker, crafts fresh wheels of gouda in North Holland – a region renowned for its sea-clay fields, rich in naturally occurring sea salt that imparts a distinctive flavour to the milk of the animals that graze there. Betty Koster, oplegger of L’Amuse cheese shop, then hand-selects wheels for maturation and ages each wheel for a minimum of 24 months in her warm maturation rooms (+14°C.) In terms of gouda maturation, her method is unique. The higher temperature and humidity encourage complex flavours of roasted hazelnuts and dark caramel to develop whilst maintaining the moisture in the cheese. Tyrosine crystals emerge and fleck the paste, providing a satisfying crunch.
A little history about Fromagerie L'Amuse
Located just outside Amsterdam, Betty and husband Martin started Fromagerie L’Amuse in 1989 specialising in premium local and international cheeses. The best known is the cheese that they helped to create and bears their name – L’Amuse Signature Gouda.