Cheese Of The Month


Cheese Please with Kevin

Well, fall is on our doorstep and the entertaining season is quickly approaching. I know that I am already starting to plan for gatherings for the upcoming holidays. One of my favorite varieties of cheese is Gouda. This variety originates from Sweden. There are a lot of cheese makes producing Gouda, but by far one of my favorites is Reypenaer.

The Dutch really know how to make great cheese and the Reypenaer Gouda is the perfect example of artisanal workmanship. Reypenaer is naturally aged through a series of controlled maturation stages and takes place in a 100- year- old warehouse along the Oude Rijn River in the Netherlands. The care and craftsmanship of this cheese has been handed down from generation to generation in the van den Wijngaard family; who have been making cheese for over a hundred years. The Reypenaer, 1 year aged Gouda, is made with cow’s milk and has a soft and creamy flavor that lingers on the palate.

Reypenaer Cheese was presented to the Supreme Champion of the International Cheese Show in 2009. After previous victories in 2007 & 2005 Repyenaer cheese became the Best Dutch Cheese again!
Repynaer is ideal for serving on a cheese board for that special occasion at the table, and for cutting off small slices. This gourmet cheese is a perfect accompaniment in building that very special sandwich.

Repynaer cheese pairs nicely with your favorite dessert wine or a good stout beer!

My recommendation is to you is to give this amazing Gouda a try. I am sure you will not be disappointed. Below are some recipes you can try with these delicious cheeses! Mmm! Enjoy!

Reypenaer Cheese Fondue

Cheese Fondue

Reypenaer Cheese Fondue
  • 1 clove Garlic
  • ⅔ cup Dark Beer
  • 1⅔ cups Reypenaer Gouda, grated
  • 1 tbsp Corn Starch
  • 1 tsp Mustard,
  • To Taste Black Pepper, freshly ground
  • To Taste Salt
  1. Cut the clove of garlic in half and rub it around the inside of a fondue pan or fireproof ceramic dish.
  2. Place the dish on a high heat, pour in the beer and heat it until it begins to foam. Reduce the heat and add the grated cheese little by little, stirring all the time.
  3. Keep stirring until all the cheese has melted and add the cornflour dissolved in a little water.
  4. Stir the mixture until it is the right consistency, and season with the mustard, freshly ground pepper and salt.
  5. Serve immediately with the garnishes of your choice.
Try the fondue with gherkins, raw vegetables such as radish, celery, carrot or cauliflower, cubes of ham, cocktail onions; the choice is endless!

Onion Soup With Reypenaer Gratin

Onion Soup

Onion Soup With Reypenaer Gratin
  • 10 med. Onions
  • ½ cup Butter
  • 32 Oz. Chicken Stock
  • 2 sprigs Thyme
  • 2 Bay Leaves
  • 2 Cloves
  • 1 piece Mace
  • 1 cup Bacon, diced
  • 1⅔ cup Reypenaer Gouda,grated
  • 12 pieces French Bread (1 day old), thinly sliced
  • To Taste Black Pepper, freshly ground
  • To Taste Salt
  1. Peel the onions and slice into half-rings.
  2. Melt the butter in a large saucepan until it begins to color, then add the onion and the bacon.
  3. Fry over medium-high heat so that the onions begin to caramelize, then add the stock and the herbs.
  4. Leave to simmer for 45 minutes, remove the herbs and season the soup to taste with freshly ground black pepper and salt.
  5. Ladle the soup into ovenproof bowls, place three slices of French bread on top and sprinkle generously with the grated Reypenaer Gouda.
  6. Broil in oven until the bread and cheese are golden brown.
  7. Serve immediately.


Coborn’s, Inc. Director of Deli

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