Vlaskaas.  This pasteurized cow milk cheese is richer than Gouda, delivering bold flavors and great meltability.    Try it in a cheese plate with fruit, sliced  in a sandwich, or melted (grilled cheese sammy or as the filling in an omelet). 

The recipe for this cheese from Flanders dates back many centuries. Its name means Flax Cheese, owing not to an ingredient but to the plant that dominates the local countryside. In the Middle Ages it was quite popular and always served at the annual oogstfeest (Flemish harvest festival). During the harvest celebration the traditional meal was slijtepap, fresh multigrain bread with thick slices of Vlaskaas. 

Similar to Gouda but richer, creamier and deeper yellow in color, Vlaskaas' purple rind distinguishes it from all other cheeses.

Gold medal winner at the 2004 World Championship Cheese Contest.

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