Local cheeses from Utrecht
Recently, we told you about beers made in Utrecht. But besides beer, this region in the middle of our country has plenty more delicious things to offer. Such as these cheeses, which you really must try at least once.
Oudwijkers
A piece of Italy, but in Utrecht. Oudwijkers are artisanal cheeses. They are made according to various Italian recipes, not pressed, briefly brined and have a natural mould rind. The Oudwijker Fiore has a beautiful dry rind. Beneath this rind you will find pale yellow, creamy and soft cheese. When eaten young, it is fresh and slightly sour. The longer the cheese matures, the creamier and more buttery it becomes, developing earthy notes. The young, matured Fiore is a fantastic cheese for drinks and perfect in combination with a fruity white wine. The older variety is excellent on a cheeseboard after dinner, or use it as a filling in your pasta or lasagne.
The Cigno has a greyish-white mould rind and is light on the inside, both in colour and flavour. It is a young cheese, with a sweet and slightly sour flavour. The aftertaste is full and spicy. Delicious on your cheeseboard, in combination with something sweet such as honey or fig compote, or dark rye bread. The third Oudwijker cheese is the Pitra. On the outside, the Pitra has an orange-brown, powdery rind. In terms of texture, the Pitra resembles a farmhouse cheese: crumbly and firm. In flavour, it is a sharp and spicy cheese.
Le Petit Doruvael
Unlike its name suggests, this cheese is entirely Dutch. Doruvael is made from pasteurised milk by the Vlooswijk family from Montfoort. Due to strict food laws, Le Petit Doruvael is the only washed-rind cheese made on Dutch soil. The cheese smells strong, but tastes mild. Delicious on your cheeseboard or with a glass of white wine.
Utregse Oude Gracht Cheese
Oude Gracht is Utrecht’s definitive cheese. The story behind this cheese began with the Tour de France in 2015; it was first made for this event. Oude Gracht is one of the tastiest aged cheeses in the Netherlands. In 2017, the cheese won the bronze medal during the prestigious Holland Cheese Inspection. It is piquant and has a sweet aftertaste. Despite its age of 52 weeks, it is still wonderfully creamy, and the presence of protein crystals gives the cheese extra bite.
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