A traditional Dutch cheese: a farmhouse Gouda made in the traditional way. A cheese with a firm texture, straw color, and eyes distributed regularly or irregularly inside. It has an intense and fruity flavor. The name of this cheese comes from the words 'boer' (farmer, in Dutch) and 'kaas' (cheese). It is very difficult to find in the Netherlands due to the decline in the number of artisanal cheeses, a fact linked to the scarcity and cost of arable or productive land. However, Boerenkaas (farmhouse cheeses) are made in the traditional way. Ideal on any cheese board, for breakfast, melted in sandwiches, in gratins, etc. Pair it with a Pinot Noir or a Merlot. Net weight: 200g Format: vacuum-packed wedge. Maturation: +12 months. Milk: raw cow's milk. Coagulation: enzymatic. Typology: Pressed paste. Type of rennet: animal. Affineur: De Procudent, Netherlands. Milk origin: Gouda, Netherlands. Storage: chilled between 1º and 6ºC. Intensity: strong. Gluten-free product. Allergens: dairy.