Sold Out $17.30 AUD
Mekkerstee is a standout organic goat’s milk Gouda, made on a farmstead in Ouddorp, a coastal region near Rotterdam, Netherlands. Crafted from the milk of a herd of 400 goats, Mekkerstee is aged for at least one year, earning the prestigious classification of Belegen Plus. This cheese combines the time-honored traditions of Dutch cheesemaking with the freshness and sustainability of farmhouse production, creating a rich and balanced cheese that highlights the best of goat’s milk.
Key Facts
Origin: Ouddorp, Netherlands
Milk: Goat Organic
Rennet Type: Animal rennet
Style:Semi-hard
Classification: Artisan
Shelf Life: 7-10 days, this product is cut to order
Goes well with: Sauvignon Blanc, Cabernet Franc
Similar cheeses: Tomme de Chevre, Bethmale Chevre
The goats at Mekkerstee are raised on organic pastures, ensuring their milk reflects the lush, coastal environment of Ouddorp. The farm follows a farm-to-cheese process, transforming milk into cheese almost immediately after milking. This minimizes the time between milking and production, preserving the milk’s delicate qualities and enhancing the cheese’s flavor and texture.
Mekkerstee’s Belegen Plus aging results in a firm yet smooth texture, with a slight crystalline crunch that comes from natural aging. The flavor is a perfect balance of nutty sweetness and tangy brightness, with notes of toasted hazelnuts, caramel, and butterscotch. The goat’s milk adds a refreshing tang that elevates the cheese’s richness without overpowering its natural creaminess.
Made with the milk of 400 goats, Mekkerstee represents the perfect union of organic farming and artisanal cheesemaking. Its rich flavors, creamy texture, and unique coastal origins make it a must-try for anyone seeking an elevated Gouda experience. Whether enjoyed as part of a cheese board or melted into a dish, Mekkerstee captures the true essence of Ouddorp’s coastal terroir.
Dutch cheeses, particularly Gouda and Edam, are traditionally waxed for a combination of practical and historical reasons, deeply connected to trade, preservation, and the unique environmental conditions of the Netherlands.
In the age of maritime trade, cheese was a major export of the Netherlands. Waxing provided an effective way to preserve the cheese during long sea voyages. The wax coating protected the cheese from drying out, developing mold, or being contaminated by sea salt and moisture. This innovation ensured Dutch cheeses could travel far and maintain their quality, making them highly sought after across Europe.
The historical trade between the Netherlands and Bordeaux highlights another fascinating reason for the waxing tradition. Dutch traders exchanged barrels of cheese for barrels of Bordeaux wine. Often, the same barrels were reused, and the cheeses sometimes took on the characteristics of the wine. This practice is said to have influenced the color of certain cheeses, such as Edam (sometimes called Sedan). The red wax on Edam is often attributed to this wine trade, where tannins from the wine could stain the cheese or its packaging. Over time, red wax became an iconic feature of Dutch cheeses.
The Netherlands is a country below sea level, with high humidity levels due to its proximity to the sea and extensive canal systems. Such conditions make it challenging to air-dry cheeses effectively. Waxing the cheese provides a protective barrier that allows it to age gracefully without excessive moisture or mold interfering with the process. It also helps retain the cheese’s natural flavors and texture, making it ideal for both short- and long-term aging.
The use of wax became synonymous with Dutch efficiency. It allowed cheese producers to export their products in perfect condition while also differentiating their cheeses in the market. The wax could be dyed in various colors, such as red for Edam or black for aged Gouda, providing consumers with a visual indicator of the cheese’s age and type.
Waxing Dutch cheeses is a practice born out of necessity and refined by history and geography. It reflects the ingenuity of Dutch cheesemakers who adapted to their environment and trade demands, ensuring their products reached global markets while maintaining quality. Whether influenced by the wine barrels of Bordeaux or the damp air of the lowlands, the wax coating remains a hallmark of Dutch cheese culture.
Ingredients: Pasteurised organic goats milk, salt, cultures, animal rennet.
