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Everything Else Bonaire: Old Cheese
Bonaire Talk: Everything Else Bonaire: Archives: Archives 1999 - 2004: Archives - 2002-03-27 to 2002-12-01: Old Cheese
Top of pagePrevious messageNext messageBottom of page Link to this message  By Ann Phelan on Wednesday, June 12, 2002 - 6:11 pm:     Edit PostPrint Post

My Dutch friend from BOS brings back this stuff..he calls it Old Cheese. I LOVE IT..I WANT SOME..when at Warehouse and Cultimara I did not see this cheese..can anyone help me?? What is the Dutch name?

Annie

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By DIVER DEBBI on Wednesday, June 12, 2002 - 9:38 pm:     Edit PostPrint Post

ann... I think it is called ouda gouda..yeah we buy mucho of it when we are in Bonaire..must be aged longer
I also love the different mustards they have in Bonaire..we always buy the liver sausage( poor mans liver pate ) and put on those european dry biscuits with mustard, and with an Amstel..ummmm good !
fun to shoppe for things can't get here in the states,,,tried that corn on the cob in a can ..ugh ! think it is only for soup or stews, not to eat like we think...just had someone visit from Bonaire and gave her a maine lobster to try for the first time..loved it !

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Bas on Wednesday, June 12, 2002 - 10:26 pm:     Edit PostPrint Post

Oude kaas .... old/aged cheese. Some brands of old cheese are from Gouda, a Dutch town.
Try a piece of Maasdam when you're at it. The Dutch version of the Swiss Emmenthal cheese. Also very tasty. Don't let the holes fool ya LoL

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Ann Phelan on Thursday, June 13, 2002 - 6:42 am:     Edit PostPrint Post

I have had Gouda cheese...are there various types because the old cheese I had did not taste like Gouda..hmmmm..

Annie

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Bas on Thursday, June 13, 2002 - 7:24 am:     Edit PostPrint Post

Hi Ann,

They rate the cheese by age. I'm not sure how old old cheese is but maybe this helps.
The reason why it did not taste like the other gouda you had is because it's been dried, therefore a much 'sharper' concentrated taste. This cheese is also much harder to cut. Here's the types:
Jonge kaas: young cheese, still soft, mild taste.
Jong belegen: been in the shelf a bit longer, bit harder, slightly tastier
Belegen: 1/2 old
Oude kaas: aged, dried out, very tasty.

Gouda (close to Rotterdam) is a Dutch town famous for it's cheese (and candles) However there are other brands / places that produce the same kind of cheese. Also the town of Alkmaar (just north of Amsterdam) has a lot of cheese production. Tastes the same as the ones from Gouda.

Sometimes you find the 'Gouda' cheese with cummins in it. Nice taste too.

So cheeses from Gouda come with different tastes depending on the age. But cheeses from other areas in Holland can still taste just like Gouda.

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Darryl Vleeming on Thursday, June 13, 2002 - 10:55 am:     Edit PostPrint Post

Hey Bas,
So do they have dropee's there? I love those. Being of Dutch ancestry (Dad was born in Holland, as were all 4 of my grandparents), I grew up on droppes, gouda, and olebollen. I get hungry just thinking about it. Fortunately up here in Edmonton we have a dutch store that sells all sorts of dutch stuff.

One of these days I have to learn to speak Dutch. A good friend of mine came to Canada when he was 15, and speaks it, but I'm always to busy to learn it. I may get a chance to go work in Holland though, so that might do it :)

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By michael gaynor on Thursday, June 13, 2002 - 3:23 pm:     Edit PostPrint Post

Now of course there is Edam cheese..another discussion. (onyone want by recipe for Keshi yena)

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Ann Phelan on Thursday, June 13, 2002 - 5:19 pm:     Edit PostPrint Post

Where can u get Keshi Yena in BON? I had it at Gasparitos in Noord (Aruba) and LOVED it..

Annie
18 days..yippeeeeeeeeeeeee

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Niki Harris on Thursday, June 13, 2002 - 9:47 pm:     Edit PostPrint Post

I had a delicious keshi yena at Rendezvous restaurant last week. And I had it at Mi Poron last year. It's a dish with room for invention and the individual preferences of chefs, from what I can see.

Michael, greetings from the North, back home again. Why does vacation have to end so soon? Thanks again for your hospitality. We really enjoyed it. You still eating the leftovers?

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By michael gaynor on Friday, June 14, 2002 - 7:14 am:     Edit PostPrint Post

As a matter of fact, I found the 'cudda head in the freezer! Also, some hot dogs. For my recipe for keshi yena, check out www.kuminda.com I love it with Edam. My friend Diana, also makes one of the best..next time you are here, we will have a keshi cook off!

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Kate Hickson on Friday, June 14, 2002 - 7:37 am:     Edit PostPrint Post

Yep, great Keshi Yena at Rendez-Vous.

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Bud Gillan on Saturday, June 29, 2002 - 6:44 pm:     Edit PostPrint Post

Gouda Cheese.

Gouda cheese to most Americans is the type wrapped in red wax in the shape of circles. The yellowish orange cheese is common, but unlike the real Gouda kaas. Bas described the aging and naming of the real stuff. Having lived near Gouda when I was in school, I would agree it tastes just like the Alkmaar stuff, except when the cows have been eating a lot of onion grass, which adds to the flavor.

For the best pizza imaginable, real Gouda cheese is amazingly good. It is salty and the melted flavor cuts through to ever pillar bud on your tongue. The jonge (younger) cheese is stingier when melted than the oude kaas, which borders on too salty for many pizzaholics. Like the Dutch dropjes (licorice) the cheeses range from young and mild to old and salty. Both have great flavor and of course, a little cholesterol.

On Bonaire there a several warehouse places you can get wheels of Gouda cheese (~$15) to bring home. The same wheel sells in Florida for $70-80.
It makes the great grilled cheese too. But once you taste it, that red waxed stuff is a real step down.

Bud
Flying Fish.

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Carole Baker on Saturday, June 29, 2002 - 8:30 pm:     Edit PostPrint Post

Once again, Bud...you have said it all. We are known for lugging back two wheels at a clip on the trip back to the states! Keeps us going for a while up here...we even give some to our family..."sometimes"!! LOL. Carole

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Carole Baker on Saturday, June 29, 2002 - 8:30 pm:     Edit PostPrint Post

Don't forget the grilled cheese sandwiches, too....oh, yummy! CArole

 


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