A farmhouse cheese quite unlike the usual mass-produced cheeses seen commercially. The Boerenkaas is usually two years old, however we tend to buy extra mature versions, aged four years or more. The four year has a dark ochre rind and the pate, which is compact and concentrated, glows with a translucent, flaxen colour. The texture is grainy, gritty, with fixed constellations of tyrosine crystals giving your taste buds an almost disorienting boost. On the palate there are deep robust notes of nutty espresso, toffy and butterscotch, so intense and concentrated that a little goes some way. We import directly from small farms, allowing optimal control over quality, which we feel is the highest among goudas.