Noord Hollander®
Item number 2236
UPC 837787002367

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Special Aged Gouda

Noord Hollander®

This incredibly delicious cheese is made from the highest quality milk from the rich, green pastures of North Holland. The land here, raised up from low-lying seas, is especially rich in minerals from ocean clay sediments. The milk from this area is noticeably sweeter and richer than any other Dutch milk. This four year aged gourmet cheese has deep flavor with carmel overtones and tiny salt crystals. It makes a great table cheese and is fantastic for dessert with wine, beer, port or your favorite drinks.

World Cheese Champion - 2016.

At the Madison, Wisconsin, USA World Cheese Competition, BEST OF SHOW category our NOORD HOLLANDER Aged Gouda was given the award of Second Runner up.

Ingredients & Nutrition Facts

Ingredients: Pasturized cow's milk, salt, cheese cultures, animal rennet, annatto.

Nutrition Facts:

Servings per container varies:

Serving Size 1oz (28g)

Calories 110

% Daily Value*

Total Fat 9g 12%

Saturated Fat 6g 29%

Trans Fat 0g 0%

Cholesterol 25mg 8%

Sodium 220mg9%

Total carbohydrate 00%

Dietary Fiber 0g0%

Total Sugars 0g

Included 0g Added Sugars

Protein 7g14%

Vitamin D0%

Calcium 228mg20%

Iron0%

Potassium 28mg0%

*The Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories is used for general nutrition advice.

Download the full nutritional spec sheet here:

Recipes

Radicchio and Endive with Noord Hollander® Aged Gouda

(serves four - six)

Vinaigrette:

2 tablespoons balsamic vinegar

1/4 cup dry red wine, such as merlot or syrah

1/2 teaspoon sea salt

1/4 cup extra-virgin olive oil

Salad:

4 heads Belgian endive, red, if possible

1/2 head radicchio, torn into bite-size pieces

1/2 cup fresh flat-leaf parsley leaves

1/4 pound aged Gouda, shaved or coarsely chopped

Freshly ground pepper

1/2 cup pecans halves

1. In a small saucepan over medium-low heat, combine the vinegar and wine and bring to a simmer. Cook until reduced by half, 3 minutes. Set aside to cool. In the bottom of a large bowl, mix the salt, reduced vinegar-wine mixture and olive oil. Set aside.

2. Cut each endive in half lengthwise and cut away the solid cone-shaped base. Roughly chop the leaves; cut them lengthwise into strips or leave them whole if small. Add the radicchio, parsley and endive to the bowl with the vinaigrette and toss well.

3. Divide salad among salad plates. Top with Gouda and a sprinkle of pepper.

Serving Suggestions

Appetizer, Main Course or Dessert

This four year aged gourmet cheese has deep flavor with carmel overtones and tiny slat crystals. It makes a great table cheese and is fantastic for dessert with wine, beer, port or your favorite drinks.