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Dutch cheese is perhaps best enjoyed simply as it comes, or as the perfect ‘partner’ to fresh, crusty bread. But did you know that Dutch cheese is also an excellent ingredient in all kinds of hot and cold dishes? Each of the tempting recipes below serves 4 hungry people.
1. Dutch salad with croutons and grated boerenkaas
Wash and cut a head of lettuce and other salad ingredients of your choice, such as cucumber, tomatoes, radishes, celery and avocado. Place these into a large salad bowl and drizzle with a little salad dressing, oil and vinegar. Add some salt and pepper to taste and mix well together. Finally sprinkle the salad generously with grated Boerenkaas and garnish with croutons.
2. Oven baked mashed potato with oude kaas
Preheat your oven to 200 C and prepare 2 packets of ready made mashed potato according to the instructions on the packaging. Grease a baking tray with some butter and spoon your mash onto it. Next grate 200 grams of oude kaas (preferably Old Amsterdam) and sprinkle over the mash. Randomly scatter a few small knobs of butter over the mash and bake in the oven until the cheese is a deliciously crisp, golden brown.
3. Typical Dutch cheese cubes
Cut a 250 gram piece of semi mature cheese into cubes of approximately 1.5 cm in diameter. Decorate according to traditional Dutch custom, with slices of pickled gherkins, silver skin onions and olives, held together with typical Dutch flag cocktail sticks and serve on a cheese board. If you fancy something a little different, try using pickled chillies, sliced chorizo, pancetta or pastrami instead.
4. Dutch leek and cheese stew
Peel 800 grams of potatoes and cut 3 large leeks into rings. Wash the potatoes and leeks under cold running water and allow to cook in plenty of water. Next drain the vegetables, mix in some milk and a knob of butter and mash until smooth. Finally, stir in 200 grams of coarsely grated extra mature Dutch cheese. Delicious served with a succulent smoked sausage!
5. Dutch creamy cheese soup
Heat a little butter in a saucepan. Next add a large tablespoon of flour and fry briefly over a low heat. Add a dash of white wine and stir until you have a lovely, smooth sauce. Now crumble in a stock cube and add 0.5 litres of water. Bring the soup to the boil and stir in 200 grams of grated oude kaas and 100 ml of cream or crème fraiche. Finally, add freshly ground black pepper and a pinch of nutmeg to taste and serve the soup garnished with chopped chives or spring onions.
Prefer to read this article in Dutch? Then why not visit to our sister blog, heimwee.info, specifically intended for Dutch emigrants abroad?