Peterborough - Take Home Notes

Scandinavian, Dutch & German

#1: Edam

Born in the historic port town of Edam in North Holland, this red-waxed classic dates back to the 14th century. During the Golden Age of Sail, Edam was the most popular cheese on the high seas because it aged remarkably well in a ship’s hold without going off.
Legend has it that 19th-century Uruguayan naval officers once ran out of cannonballs during a battle and loaded their cannons with rock-hard wheels of aged Edam instead—and it actually worked! (V+P)

#2: Jarlsberg

Named after the ancient Jarlsberg Manor in southern Norway, modern Jarlsberg is actually a 1950s triumph of dairy science created at the Agricultural University of Norway. The goal? Craft a Norwegian answer to Swiss Emmental.
That sweet, nutty flavor and signature holey interior are caused by a top-secret proprietary blend of propionic bacteria. The exact strain is guarded like a national treasure. Jarlsberg is so ridiculously popular globally that Norway actually licenses factories in Ohio and Ireland to keep up with world demand! (nV+P)

#3: Old Amsterdam 

Not actually that old! This dark-crusted Dutch icon was created in 1985 by the Westland family, who set out to make a deeply matured, crunch-filled cheese! Those irresistible crunchy white bits inside aren't salt crystals, they’re naturally occurring tyrosine that forms during aging! Old Amsterdam matures in three distinct stages, supervised by master cheesemakers who inspect each wheel by tapping it with a hammer to check density before release. (V+P)

#4: Honey Bee Gouda

Hailing from the lush pastures of Holland, this quirky creation takes pure Dutch goat’s milk, adds a drizzle of real honey before pressing, and ages it in yellow wax for six months. The addition of honey cuts right through the classic barnyard tang, leaving a rich, velvety texture with sweet notes of toasted cashews and burnt sugar. It’s essentially dairy candy! (V+P) 

#5: Montagnolo Affine

Produced in the rolling hills of - not Italy - but Bavaria, Germany. Montagnolo Affiné is a modern masterclass in cold-ripened, triple-cream blue cheese. In 2013, this buttery beast shocked the world by winning Supreme Champion at the International Cheese Awards, beating nearly 4,000 rival cheeses. Because extra cream is whipped into the milk and the wheels age at ultra-low temperatures, it tastes more like savory ice cream with a mild, delicate blue bite! (V+P)

#6: Cambozola

Invented in Bavaria in the 1970s, Cambozola is the ultimate mashup cheese. The name itself is a portmanteau combining French Camembert and Italian Gorgonzola! Cambozola was explicitly designed as the "gateway drug" for people terrified of blue cheese. By introducing blue penicillium mold cultures (Penicillium roqueforti) into a ultra-rich triple-cream Brie recipe, you get all the gooey, bloomy-rind luxury of a French classic with just a subtle, spicy blue whisper. It is crowd-pleasing perfection on any board. (V+P)

#7: Gjetost

(Gudbrandsdalsost)
Originating in the Gudbrandsdal valley of Norway in the 1860s, milkmaid Anne Hov saved her farm by adding cream to boiling whey, inventing a completely new style of brown cheese.
Technically, Gjetost isn't curd at all. It's made by slowly boiling milk whey until the natural milk sugars caramelise into a dark brown block! Pronounced "yay-toast", it looks like a fudge brick and tastes like salty, tangy caramel. (V+P) 

#8: Villa Fume Gouda

Crafted by the Verweij family on their traditional cheese farm in Polsbroek, Netherlands, Villa Fumé is a true artisanal farmstead Gouda given a smoky twist. This is not the mass-produced smoked cheeses processed with liquid smoke. Villa Fumé is cold-smoked in special smokehouses over a custom blend of beech and oak woodchips! This allows real smoke to gently penetrate the rich, creamy raw-milk interior. (nV+P)