And I, along with more than a few Dutchmen, prefer nettles in Gouda! It’s very nice…made with nettle tops and matured for 8 to 10 weeks, Nettle Gouda provides the typical characteristic nuttiness paired with a sweet herbiness from the nettles that’s a perfect foil for more assertive flavors. I serve mine with tangy/sharp cornichons, vinegary pickled onions (known as Silver Onions in Holland), red wine and garlic-marinated mushrooms, and pumpernickel bread. To drink? I had an IPA to really round out the bottom end, but a lemony Belgian Witbier like Hoegaarden would be an excellent choice, too.I find my Nettle Gouda at The Truffle Cheese Shop here in Denver, and it’s widely available at better cheese mongers in the U.S.
Highly recommended.
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Published by Robert Church
Almost every cuisine in the world has something delicious for the vegetarian. Over the last fifteen years, Chef Robert Church has presented the finest international vegetarian food to the Denver, Colorado area. Authentic tastes, unusual ingredients, clever kitchen tools, and an honest love for food and people are all hallmarks of his cooking classes.
A self-taught chef, Robert specializes in spectacular multi-course dinners designed to immerse his students in the smells, flavors, and cooking techniques specific to different regions and countries. Exhaustive research and menu planning maintain the true spirit of the food, while Robert keeps the execution of the dishes accessible to domestic kitchens. Presentation, complimentary flavors, variety, and sound nutritional values all combine to make each dinner a truly unique and palette-pleasing experience.
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