Boerenkaas en Mosterd
The quintessential Dutch borrel bite of raw-milk artisan farmhouse Gouda (Boerenkaas) cubed into bite-sized pieces, served with tangy Zaanse coarse wholegrain mustard and sour pickles.
Ingredients
- • 300g artisanal Dutch raw-milk Boerenkaas (matured 6 to 9 months)
- • 3 tbsp Zaanse wholegrain coarse mustard
- • 100g Amsterdam pickled cocktail onions (Amsterdamse uitjes)
- • 8 cornichons or sour mini gherkins
- • Wooden cocktail toothpicks for serving
Preparation Steps
Remove the raw-milk Boerenkaas from refrigeration 30 minutes before serving. Allowing the cheese to come to room temperature allows its complex herbal and buttery flavours to emerge fully.
Using a sharp chef's knife, trim away the outer wax coating and protective rind. Slice the cheese into neat, uniform 2cm bite-sized cubes.
Spoon the coarse Zaanse wholegrain mustard into a small stoneware dipping dish. Drain the bright yellow pickled onions and cornichons on kitchen paper.
Arrange the Boerenkaas cubes on a rustic wooden platter with the mustard ramekin in the centre. Scatter the pickles around the cheese, insert cocktail toothpicks into several cubes, and serve.