Jan and Roos van Schie produce this traditional Boerenkaas (farmhouse) Gouda on a lake island known as Zwanburgerpolder in the south of Holland. The organic farm, which was originally built during the 1700s, has a herd of Montbeliarde and red Friesian cows that graze on the island pastures throughout the year. They produce Wilde Weide, which translates as “wild meadow,” in small quantities a few times per week throughout the year.
In production of Wilde Weide, raw milk is coagulated using traditional rennet, and curds are cut into 1/3-inch lumps. The curds are stirred to ripen in the vat, and then ‘washed’ with fresh hot water before being placed in their molds. The wheels are then pressed with a hand-cranked press for at least 24 hours before they are bathed in brine for 36 hours. Wheels are then placed in an on-site aging facility to ripen for 15 months. Wilde Weide is imported to the U.S. by Essex Street Cheese.
Wilde Weide has a firm, straw yellow paste with a few well-shaped eyes and a speckling of amino acid crystals. On the palate the cheese has a distinct texture, crumbling info fine fragments before melting completely. The cheese is creamy and mildly sharp, with notes of hazelnut, butter, whey, and bourbon, and a long finish.
Pair Wilde Weide with a Syrah, a mid-fruity Gewürztraminer or a Riesling.