Old Farmdal
- Pasteurized
- Vegetarian Rennet
- Age: 10-12 Months
- Cow Milk
- Belgium
- ApproachableAdventurous
- SoftHard
When it comes to goudas, Old Farmdal goes against the grain. It’s not Dutch but Belgian. And though it’s aged for less than a year, the fudgy interior is packed with tons of the crunchy crystals you expect from a more mature wheel. And the flavor is less sweet than the typical gouda, with notes of ripe cherry and a slightly acidic dark chocolate finish. Bring out Old Farmdal’s rich undertones with Raincoast Cranberry Hazelnut Crisps and a dollop of B&R Farms Dried Apricot Spread.
"Old Farmdal is a standout among goudas! I love when a gouda goes beyond sweet and nutty and has notes of a buttery broth. When I resist eating it just by itself, I like to enjoy it was a slice of Sweetheart Ham, which matches the meaty flavor in the cheese."
- Old Farmdal is made by Kaasboerderij ‘T Groendal in Belgium; they partner with local dairies to source the best quality milk available in the area.
- When demand increased for one of their longer-aged goudas, the cheesemakers hoped to create a cheese that had similar flavors but a shorter maturation period.
- They adjusted the cultures, and Old Farmdal was born. It’s aged for half the time of their other gouda but retains the rich notes of stone fruit and the plentiful crystals.
- The crystalline crunch comes from tyrosine, an amino acid that forms white crystals in the interior paste of some aged cheeses.
- Old Farmdal is made with traditional gouda-making techniques like washing the curds during cheesemaking.
- By flushing the curds with fresh water, the cheesemaker clears away residual lactic acid from the fermentation process, reducing the acidity and letting the milky sweetness shine.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
