Old Amsterdam & Wine
"I paired Old Amsterdam
with several whites and reds,
from light to full, but two in particular
were, in my opinion, true standouts."

–Kathleen Thomas, Sommelier

The story of Old Amsterdam, a cow's milk Gouda cheese, is one of passion and dedication to craftsmanship. The creation of Holland's Westland family, it took many years of perseverance, dedication and experimentation before the family was satisfied they had achieved the perfect quality and taste desired in a fine, mature Dutch-style Gouda.

With a family-owned patented culture and unique ripening process, the Westland family consistently brings to life the exact characteristics of this beloved cheese.

Master cheese makers carefully oversee every procedure, constantly monitoring taste and quality, all of which determines when each batch of perfectly ripened cheese is released. When fully matured, Old (referring to its vintage, quality status) Amsterdam cheese is smooth, rich and creamy, easily slice-able and imbued with tiny bursts of ripening crystals that excite the palate, offering a beautiful depth of sweet and savory flavors that range from butterscotch and whiskey to walnut.

Discover all the delicious qualities that make up Old Amsterdam, Holland's most popular mature Gouda-style cheese. Serve it simply with fresh unsalted bread and a glass of full-bodied wine or nutty brown ale. Or, prepare it in the form of a cocktail cookie, "lollipop" crisp, in a panini, as a sauce or dip, or in a main dish.

Try These Great Recipes!

Double Apple Panini—Truffle Soup with Pastry Raft & Old American Foam—Endive with Ham and Dutch Gouda Sauce—Gouda Lollipop Crisps

My choices for this wonderfully nutty, flavorful cheese were not what I expected. A range of wines will pair successfully with Old Amsterdam, such as earthy Bordeaux, or a full, rich Chardonnay from California, and Cabernets with pronounced berry flavors. Light-bodied wines would be overwhelmed by this rich cheese. I paired Old Amsterdam with several whites and reds, from light to full, but two in particular were, in my opinion, true standouts.

Geil Scheurebe Kabinett, Rheinhessen, Germany 2008. White varietal Scheurebe is a cross of Riesling/Sylvaner. Paired with this luscious Gouda, the flavors open up nicely... you'll be charmed by the experience. Grapefruit and spiced pear will intensify on your palate and creamy texture will follow on the finish. I would suggest medium to full bodied whites with a hint of sweetness are the most pleasant to pair with Old Amsterdam.

Gillardi, Dolcetto di Dogliani, Cursalet Piedmont, Italy 2006. This Dolcetto varietal is medium bodied, showing a floral nose with bit of prune. Plum and deep berries abound in this wine, with a dry, lip-smacking finish and well structured tannins. Paired with Old Amsterdam, this wine becomes more expressive. Plum, berry flavors brighten up and the tannins become soft, leaving a silky mouth-feel. Enjoy Old Amsterdam with medium- to full-bodied reds strong on plum, young berry flavor profiles.

As an alternative to wine, try pairing with an amber ale with toasted malt characters and light fruitiness; sparkling wine is a fine choice too.

• 4 slices whole wheat, marbled rye or multi grain-bread
• 4 slices Old Amsterdam Dutch style cheese
• 1 Macintosh, Fuji or Granny Smith apple cored and thinly sliced
• 2 slices cooked lean ham, prosciutto or thin sliced applewood smoked bacon or sausage
• 2 Tbsp butter

Compose two sandwiches with first 4 ingredients. Spread butter on top of each sandwich.

Heat a grill pan and place sandwiches butter side down. Place a heavy skillet on top to secure and cook until golden brown and crispy on bottom (about 2 minutes). Remove heavy skillet and spread remaining butter on top of sandwiches before turning over. Top with heavy skillet again and cook until brown and crispy, about 1 minute. Serves 2.

Soup

• 2½ cups vegetable stock
• 2½ cups heavy cream, 40 percent
• 3oz truffles
• Salt and white pepper
• 2oz butter

Simmer vegetable stock with cream for approximately 10 minutes. Steep truffles in part of warm "broth." Blend in Vita prep and return all to pot, shut off heat and cover. Season lightly, and using emulsion blender, add butter. Strain while serving.

Pastry Raft (Simple 2:2:1:1 Ratio of Milk:Eggs:Flour:Butter)

Heat milk and butter. Add sifted flour and stir until it pulls away from pot. In mixer, slowly add eggs until a "sheen" develops. Portion and roll out to 1/8-inch thickness. Cut into desired shape (big enough to cover top of soup as it would be served) and bake until golden. Note: add Old Amsterdam Cheese to the pastry, using the above ratio, about 1/4 (.25).

Old Amsterdam Foam

• 2 quarts heavy cream, 40 percent
• 1 quart whole milk
• 4 cups grated Old Amsterdam Cheese
• Salt and white pepper as needed
• Potato starch slurry as needed

Slowly bring cream and milk to a simmer. Add cheese while whisking at all times. Season lightly to accentuate the cheese. Let simmer five minutes to fully incorporate cheese. Add Slurry as needed to help bind. Let cool to 40 degrees Fahrenheit before putting into "kiddie" (warm cream will not foam properly).

Adapted by Executive Chef Michael DeFonzo - P.J. Clarke's

• 4 large white endives cut a thin slice from the bottom
• 4 large ¼-inch thick ham slices
• 4 Tbsp butter
• 4 Tbsp flour
• 1½ cups milk
• 1½ cups grated Old Amsterdam Cheese
• Salt and freshly ground preferably white pepper

In a saucepan large enough to hold endives in one layer, add the endives and enough water to barely cover. Bring to a boil and cook for about 10 minutes to done (prick with a fork) but still very much together. Remove and cool. Preheat oven to 350°. Butter a shallow oven-proof dish large enough to hold the endives in one layer. Roll a slice of ham around each endive and place in the prepared dish.

For the cheese sauce: In a saucepan, melt the butter, add flour and stir with a whisk until combined. Slowly add the milk and whisk to make a smooth sauce. Stir in the grated cheese and continue stirring until melted and combined. Pour over the ham rolls and bake for 15 minutes or until the sauce is bubbly and lightly browned. Serve with potatoes or bread.

Variation— In the same way a cauliflower gratin can be made::Steam the cauliflower. Preheat oven to 350°. When the vegetable is done to your liking, place in a buttered oven-proof dish; top with cheese sauce, and grate on some nutmeg. Bake for 15 minutes until sauce is bubbly and lightly browned.

Courtesy of Peter G. Rose, Dutch Hudson Valley food historian and cookbook author

Slice or shave Old Amsterdam Cheese as thin as possible. Cut the shape you desire for the lollipop. Place shapes on a baking sheet lined with parchment paper, leaving enough space between each to melt. Insert a stick about 1/3 into each shape. Microwave about 50 seconds (depending on the strength of the microwave) or heat in an oven for about 9 minutes, at 400°. Lollipops will become crisp after cooling down. If you'd like, drizzle balsamic or apple syrup on lollipops.