Artikaas Black Garlic Gouda
- Pasteurized
- Microbial Rennet
- Age: 4-6 Weeks
- Cow Milk
- by Artikaas
- The Netherlands
- ApproachableAdventurous
- SoftHard
Black garlic may not be a classic pairing for gouda, but it makes so much sense when you taste it. Aged for 4-6 weeks, Artikaas’ gouda is the real deal from the Netherlands. Rich and creamy, with a melt-in-your-mouth texture that carries the savory-sweet bite of black garlic so beautifully. It’s sure to boost the umami of your next grilled cheese. But it’s equally good cubed and snacked on with Underground Meats Black Garlic Salami or skewered atop your next bloody mary.
“Gouda is the perfect canvas for sweet, slightly earthy black garlic—one of my favorite flavors! I add this to my mac and cheese for some background depth that makes it so much more complex.”
- Artikaas gouda is crafted in the Netherlands, where this style of cheese originated.
- It gets its name from the city of Gouda in South Holland, but not because it originated there. In the 14th century, Gouda had sole rights to the cheese trade, so farmers would flock there to sell their wheels at cheese markets.
- Most goudas tend to be on the sweet side for cheese, thanks to the step of washing the curds during the cheesemaking process.
- 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.
- The short aging period for this gouda means it remains creamy, sweet, and semi-firm.
- Black garlic is made by letting fresh heads of garlic age under specific conditions. The cloves turn black and sticky, developing a flavor that’s sweeter and milder than fresh garlic, with a hint of earthiness.
- Artikaas is a family-run creamery that has been making traditional Dutch gouda for six generations.
- The cheesemakers use milk from Dutch cows grazing on lush pastures.
- While their gouda production is based in tradition, they also experiment with different milk types and unique flavors.
- They center sustainability in their cheesemaking: their factory in Heerenveen uses 6,000 solar panels and they reuse 2 million tons of whey.
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.
