Cheese Varieties


Triple Island Farm's biggest benefiet is the fact that all our products are made with raw, un-pasteurized milk. Canada allows this only if we age our products to a minimum of eight weeks. Raw milk cheese production provides many challenges in the processing phase. We colaborate very closely with BC Center for Disease Control with regular process inspections as well as rigorous testing of our products. With the protocols we have in place we are proud to say that our tests have been virtually perfect and free from all known bacteria since the founding of the company. We are comitted to continue supplying our customers with cheese that we can all be proud and confident of.

Gouda

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cheese aging
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Gouda is the famous Dutch cheese that has become popular with cheese lovers all over the world. It gets it's name from the town where it was marketed namely Gouda, Holland.

Triple Island Farms Gouda Age Catagories: Although the Dutch standard for gouda age has 6 catagories we use only four. We have included the taste, texture and other properties in the deffinitions in the following catagory explanations.

Mild: 8 - 14 weeks This catagory will have a mild, soft, and a lightly salted taste and texture. They’re best paired with something strong or simply on sandwiches or crackers.

Medium: 3.5 - 8 months You will start to notice the hardening of cheese in this catagory. Even though it is still quite soft and creamy it will start to become more brittle and break when you bend it. As the cheese ages it takes on a more buttery and nutty flavor. This change in flavor makes it good to use in cooking like mac-n-cheese or with a crusty bread or even with your favorite wine.

Medium Old: 8 - 12 months The flavors and texture continue to sharpen as the cheese ages into this catagory. You might also notice white crystals forming, this is often confused with salt crystals, which sometimes form on the outside of the cheese as result of the brine bath. The clusters inside the cheese, however, are actually bits of tyrosine, an amino acid and the sign of a well-aged cheese!

Old:12 months and older Here you will notice a real deep flavor that lasts. It will be getting fairly hard by now and can even be used as a substitute for Parmason. It pairs well with pickled fruits and vegetables. If you melt this on a sandwich you might never be the same as the flavors enhance almost anything you eat it with.

Gouda Green Peppercorn & Garlic1

Gouda - Flavors

Here are the different flavors of our Gouda

1. Caraway - Caraway seeds

2. Cumin - Cumin seeds

3. Chili Pepper - Crushed Chili, and other Peppers

4. Black Pepper - Cracked Black Peppercorns

5. Tomato & Garlic - Mix of tomato, garlic, and other seasonings

6. Green Peppercorn & Garlic- Whole green peppercorns with tomatoe and garlic flakes

7. Chives - Chive greens with a bit of Garlic

8. Smoked - Smoked with our best applewood chips


Maasdammer

Massdammer

Maasdam is a traditional, semi-hard Dutch cheese made from cow’s milk. The most characteristic feature is its ‘eyes’ (holes) that make up most of the cheese. The cheese was created in the early 1990s as an alternative to the more expensive Swiss Emmental cheese. It is a high-fat cheese with a minimum of 45% fat. Although similar to Emmental, the moisture content in Maasdam is higher, making it suppler. Nearly 15% of Dutch cheese production is made up of Maasdam.

It ripens faster than other Dutch cheeses, being ready in four to 12 weeks. The outside shell of the cheese has smooth, green waxed or naturally polished rind similar to Gouda. Inside the pate is a semi-firm, pale yellow with big eyes. It has a creamy texture and a sweet, buttery, nutty taste with a fruity background. If eaten young, it tastes delectable with a sandwich or as a snack. Satiate your taste buds by melting the cheese on casseroles, soups or fondues.

Maasdammer cheese is best consumed before 16 weeks, there-for we do not have age catigories on this variety.


Edam

Edam Cheese

Edam is a semi-hard cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holand. Edam is traditionally sold in flat-ended spheres with a pale yellow interior and a coat, or rind, of red paraffin wax. Edam ages and travels well, and does not spoil; it only hardens. These qualities (among others) made it the world's most popular cheese between the 14th and 18th centuries, both at sea and in remote colonies.

Fresh Edam is mild, slightly salty and nutty. We suggest pairing it with fruits such as peach, melon, apricot, pear and cherry. This cheese is good grated over potatoes, with bread, beer and wine. Dark beers and quality pinot noirs complement it especially well. Due to its extremely versatile nature, Edam found its way into many international cuisines and is often treated as a delicacy. In Mexico, for example, people living in the state of Yucatán cut balls of Edam in half and then stuff it with meat and seasonings in order to create a spicy dish called queso relleno, which is served with a chicken stock.



Size options

Size: In our e-commerce store you will find different size options. When we sell you a certain size it will always be cut to the exact size or bigger. If you get a wedge of cheese delivered to you and find it is smaller than the ordered size please contact us and we will make it right, guaranteed.