Oude Kaas Platter
An opulent tasting platter of 12-month aged North Holland Oude Kaas studded with crunchy salt crystals, paired with coarse mustard, artisanal apple syrup (appelstroop), and walnut rye bread.
Ingredients
- • 350g vintage aged Dutch Gouda (Oude Kaas or Overjarige Kaas, aged 12+ months)
- • 3 tbsp traditional Dutch apple syrup (Limburgse appelstroop)
- • 2 tbsp coarse wholegrain mustard
- • 50g raw walnut halves
- • 100g dark Frisian rye bread (Fries roggebrood), sliced into squares
- • Fresh green grapes for garnish
Preparation Steps
Take the aged Gouda out of the fridge 45 minutes before serving so the oils warm. Rather than cutting neat slices, use a cheese spade or sturdy knife tip to fracture the cheese naturally into jagged bite-sized chunks to showcase its crystalline texture.
Place small ceramic ramekins of dark Limburgse appelstroop and wholegrain mustard onto opposite corners of a slate board.
Arrange the squares of dense Frisian rye bread along the edge of the board and scatter the raw walnut halves beside the cheese.
Cluster a bunch of crisp green grapes on the board for a fresh sweet contrast and serve at room temperature.