GOUDA MUSTARD

HOLLAND

UNPASTEURISED

TRADITIONAL RENNET

A farmhouse cheese in the traditional style – washing the curds, pressing, and coating with wax – with the addition of mustard seeds. The sour-spicy mustard seeds balance nicely against the rounder, more savoury qualities of the gouda's pate. We tend to mature them well over 7 months to allow the cheese to build up strength to contend with the mustard.