{"id":2868,"date":"2024-07-31T16:25:27","date_gmt":"2024-07-31T16:25:27","guid":{"rendered":"https:\/\/www.sutyo.com\/cheese-101-lamuse-signature-gouda\/"},"modified":"2024-07-31T16:25:27","modified_gmt":"2024-07-31T16:25:27","slug":"cheese-101-lamuse-signature-gouda","status":"publish","type":"post","link":"http:\/\/www.sutyo.com\/tr\/cheese-101-lamuse-signature-gouda\/","title":{"rendered":"Cheese 101: L\u2019Amuse Signature Gouda"},"content":{"rendered":"
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In our new series of cheese profiles, we further examine those cheeses that have been called out as best sellers from places in our \u201cCheese Shops We Love\u201d series. Next up, Amsterdam\u2019s dessert-like L\u2019Amuse Signature Gouda.<\/em><\/p>\n

We can all only hope to be described as \u201cdelightfully nutty\u201d in our advanced age, as is the case for L\u2019Amuse Signature Gouda, a dessert-like cheese that is one of the best sellers at Philadelphia\u2019s legendary Di Bruno Bros<\/span><\/a>, among others from the retailers. I also wouldn\u2019t mind being described as \u201cthe reigning queen (of aged Gouda,) to which all others must bow,\u201d as it is on their website. Here, we take a closer look at what makes Her Royal Majesty L\u2019Amuse Signature Gouda as special as she is.<\/p>\n

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\"L\u2019Amuse

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L’Amuse photo credit Di Bruno Bros.jpg<\/p>\n<\/figcaption><\/figure>\n

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What is L\u2019Amuse Signature Gouda?<\/h2>\n

L\u2019Amuse is a pasteurized cow\u2019s milk gouda made in The Netherlands by Betty Koster, proprietress of Fromagerie L\u2019Amuse<\/span><\/a>, and her husband Martin, and aged for a minimum of two years in varying climatic conditions in a process which gives this cheese its particularly unique texture among goudas.<\/p>\n

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History of L\u2019Amuse Signature Gouda<\/h2>\n

Gouda cheese generally, which is named after a town in Holland, dates back to the 13th century, making it one of the oldest historical cheese styles that we still recognize today. Gouda is not a name-protected cheese, however, and while a tremendous amount of gouda is produced in The Netherlands, gouda may be made anywhere on earth from a variety of animal milks. Betty Koster is largely considered to be an affinage whisperer, and her L’Amuse Signature Gouda dates back to 1989, when she was looking to develop a proprietary gouda for her cheese shop, working with local farmers and opleggers<\/em>\u2014Dutch affineurs.<\/p>\n

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How L\u2019Amuse Signature Gouda is Made<\/h2>\n
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\"L'Amuse<\/p>\n<\/figure>\n

One of the major procedural distinctions of gouda at large is that its curds are washed with water once the whey is drained, reducing its lactic acid and resulting in a sweeter cheese, gouda\u2019s particular calling card no matter who is doing the making. For L\u2019Amuse Signature Gouda, pasteurized cow\u2019s milk from Holstein Friesian cows is sourced from multiple small dairy farms throughout Holland. L\u2019Amuse is aged for a minimum of 2 years in slightly warmer conditions than gouda is accustomed to, which gives it a creamier texture than goudas of a similar age, while still preserving its crystalline crunch potential and maintaining its inherent sweetness.<\/p>\n

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Tasting Notes<\/h2>\n

Flavor superlatives seem to follow L\u2019Amuse no matter where it is sold. (See \u201cdelightfully nutty\u201d comment above. Another site refers to it as \u201ca revelation,\u201d and yet another: \u201ccheese candy.\u201d) \u201cThe paste is firm but creamier than one would expect from an aged Gouda,\u201d says Samantha Fantauzzi of Bedford Cheese Shop<\/span><\/a>. \u201cIt offers flavors of hazelnut and burnt caramel and a delightful crystalline crunch.\u201d\u00a0<\/p>\n

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Pairings<\/h2>\n
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\"Bodega<\/p>\n<\/figure>\n

Because of its built-in sweetness, L\u2019Amuse is ripe to be treated as dessert, and can be paired with other sweet and roasty products like nuts and chocolate. Di Bruno Bros suggests pairing it with Black Lava Cashews<\/span><\/a>.<\/p>\n

\u00a0Beverage-wise, L\u2019Amuse is a cheese that can stand up to bold and fruity reds, as well as rich, dessert-like beers like chocolate stout or porter. Some to try with L\u2019Amuse would be Whalers Brewing Company<\/span><\/a> Hazelnut Stout a 2022 NY International Beer Competition Gold Medal Winner<\/span><\/a>, Twin Oast Brewing<\/span><\/a> Ship Burner Brown Porter (2022 NY International Beer Competition Gold Medal Winner,) Bodega Piquera<\/span><\/a> Los Losares Monastrell 2019 a 2022 NY International Wine Competition Double Gold Medal Winner<\/span><\/a>, and L\u2019uva Bella Winery<\/span><\/a> Bourbon Barrel Cabernet Sauvignon 2019, 2022 NY International Wine Competition Gold Medal Winner.<\/p>\n

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\n<\/div>","protected":false},"excerpt":{"rendered":"

\u00a0 In our new series of cheese profiles, we further examine those cheeses that have been called out as best sellers from places in our \u201cCheese Shops We Love\u201d series. Next up, Amsterdam\u2019s dessert-like L\u2019Amuse Signature Gouda. We can all only hope to be described as \u201cdelightfully nutty\u201d in our advanced age, as is the … Okumaya devam et “Cheese 101: L\u2019Amuse Signature Gouda”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-2868","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2868","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=2868"}],"version-history":[{"count":0,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2868\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=2868"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=2868"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=2868"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}