Sophisticated ones are sent over already scalloped for the
ultimate consumer to add port, and there are crocks of Holland cheese
potted with sauterne. Both Edam and Gouda should be well aged to
develop full-bodied quality, two years being the accepted standard for
Edam.
The best Edams result from a perfect combination of Breed
(black-and-white Dutch Friesian) and Feed (the rich pasturage of
Friesland and Noord Holland).
The Goudas, shaped like English Derby and Belgian Delft and Leyden,
come from South Holland. Some are specially made for the Jewish trade
and called Kosher Gouda. Both Edam and Gouda are eaten at mealtimes
thrice daily in Holland. A Dutch breakfast without one or the other on
black bread with butter and black coffee would be unthinkable. They're
also boon companions to plum bread and Dutch cocoa.
"Eclair Edams" are those with soft insides.
Emmentaler, Gruyere and Swiss
When the working woman
Takes her midday lunch,
It is a piece of Gruyere
Which for her takes the place of roast.
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