Made by Jan Dirk in the eastern Dutch province of Gelderland, Remeker is made from organic, raw cow’s milk and is an excellent variation on a traditional gouda recipe.
Cheesemaking takes place on a small, farmhouse-level scale and milk is sourced from a herd of horned Jersey cows, renowned for yeilding high butterfat and flavorful milk.
For production, after the curd is formed it is cut into 1/3 inch pieces, and continually stirred in the vat to achieve the correct pH. Some of the whey is drained off, the pieces of curd are washed with hot water, drained, and then transferred into molds.
The newly formed wheels are pressed for a minimum of 24 hours before being unmolded and placed in a brine bath for a further 36 hours. After this, they are moved to the farm’s aging facility and matured for between six and eighteen months at a temperature of between 51-54º Farenheit.
Two varieties of Remeker are available. A few limited-production wheels have a natural rind that is rind-rubbed with ghee and these are only available at certain times of year. More widely available are the wheels that receive a natural, breathable coating that protects the rind and the interior of the cheese.
The interior paste of Remeker is a beautiful saffron yellow color - a reflection of the rich Jersey milk, while the texture is firm - hard depending on the age of the cheese.
Aromas are of butter, nuts and herbs, while the flavors of the cheese include hazlenuts, burnt caramel and butter. On more aged wheels, mild notes of anise can also be present.
Good pairings for Remeker include a buttery, non-oaky Chardonnay or a slightly chilled Port.