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Hunter Fike

Mon|Oct

17

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Wilde Weide: Another Level of Gouda

Wilde Weide Gouda

She moved so easily,
All I could think of was sunlight.”
-Paul Simon, “I Know What I Know”

With the possible exception of Cheddar, no cheese is as misunderstood as Gouda. Nascent cheese enthusiasts are encumbered with the misconception that Gouda is some lesser form of cheese, one that either comes smoked or “regular.” This perception of commodity has hampered Gouda’s reputation in America, but the reality is that the nation’s best cheese shops offer Goudas that rival the best cheeses in the world.

My current favorite is Wilde Weide. On a recent trip to Holland, I was able to visit the producers of this cheese, a husband and wife team named Jan and Roos (pronounced Rose). Jan and Roos live on a tiny island in South Holland, a speck amidst a series of meandering canals and lakes. The name Wilde Weide means “Wild Meadows,” a reference to their bucolic land that is lush with grasses, flowers and herbs. Jan’s Montbeliard and Friesen cattle feed on this bountiful landscape, and their diet shines through in the milk.

Wilde Weide Gouda

Unlike the majority of aged Goudas, which are caramely, nutty and distinctly sweet, Wilde Weide tastes bright. The first time I tasted it, grapefruit was the flavor that stuck in my head, but subsequent samplings have shown grassy, herbal tones. Like its counterparts, there is some sweetness, but it is that of fresh cream, not butterscotch. Overall, it is clean and vibrant with a distinct but subtle acidity. It tastes like sunlight.

Like all farmstead cheese, Wilde Weide can be served with a simple variety of rustic accoutrements: crusty bread, roasted nuts, cured meat and chutney. Personally, I think it is incompatible with wine, but a good wheat beer or pilsner should do the job nicely.

A quick note of warning: the entire United States received eight wheels a month, of which Di Bruno Brothers always receives one (and if we are lucky, two). Jan and Roos can only make so much with their tiny herd of cattle, so supply is understandably limited. Always ask your monger if there is any in stock, or ask them to call you the next time it comes in.


13 Comments

  • Marie Floria says:
    October 17, 2011 at 8:53 pm

    This review was the exquisite blend of style and beauty for all the senses. Fantastic!

  • singingfatlady says:
    October 17, 2011 at 10:50 pm

    A wonderfully evocative and descriptive post! I can’t wait to pick some up and put a taste to the beautiful photographs gracing this page.

  • conners says:
    October 17, 2011 at 11:26 pm

    Once again your descriptions and visuals inspire! Bring on sunshine and GOUDA!!!!

  • strega says:
    October 18, 2011 at 12:49 pm

    What a perfect cheese to enjoy when the summer light fades. Ahh sunshine.

  • dolce says:
    October 18, 2011 at 12:55 pm

    As delicious is the description, I am entranced with the photography.

  • Gwyn Roberts says:
    October 18, 2011 at 1:06 pm

    I’ll be right over…

  • Julia says:
    October 19, 2011 at 10:39 am

    Basically salivating in my cubicle for a taste of this sunlight gouda smeared all over a slice of that bread pictured above. “Crusty bread, cured meat & chutney”… ahhhhh.

  • bela says:
    October 19, 2011 at 11:09 am

    Just stunning!! Thank you!

  • countryboy says:
    October 19, 2011 at 12:26 pm

    “tastes bright” “tastes like sunlight” The cheese in the last photo seems to glow like the sun. Very Intriguing !

  • Madame Fromage says:
    October 19, 2011 at 6:27 pm

    Ahhh, fantastic! I’ve been waiting for you to get this in ever since you first posted about it. Save me a crumb.

  • A. Cavalieri says:
    October 19, 2011 at 8:09 pm

    That extraordinary cheese and your appetite-inspiring prose are a perfect pairing. I also agree that gouda and beer are pefect partners..

  • Wilde Weide: Another Level of Gouda » says:
    November 5, 2011 at 10:17 am

    [...] surfing the web this morning, I found another cheese store that has some fun articles. Here is an”article“, from Di Bruno Bros. in Philidelphia, about a Gouda that apparently has a different flavor [...]

  • Adam B says:
    November 17, 2011 at 8:26 pm

    Hey very nice post friend.

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