Description
Gouda with Cumin Cheese
About Gouda with Cumin
I’m not usually a huge fan of cheese with bits in it.
There. I’ve said it.
But Gouda with Cumin is definitely an exception.
Known as komijnekaas in the Netherlands, this is a wonderfully Dutch combination of creamy, mellow cheese and aromatic cumin seeds. The cumin brings warmth and earthiness without taking over, and there’s something about the combination that just works.
Perhaps I’m slightly biased because this cheese has been part of our family for longer than we’ve owned the cheese shop — but more about that later.
A Dutch Classic
Adding cumin to cheese is nothing new in the Netherlands. The Dutch have a long tradition of making komijnekaas — literally cumin cheese — and you’ll find different versions depending on the cheesemaker, the style of cheese and how long it has been matured.
Cumin might seem like an unusual addition, but it works brilliantly with the buttery, slightly sweet character of Gouda. The seeds are mixed through the curds during cheesemaking, so that lovely warm flavour runs right through the finished cheese.
And unlike some flavoured cheeses where the added ingredient rather takes over, this still tastes very much like cheese.
Which, for me, is rather important.
Gouda with Cumin – Jen’s Tasting Notes
The first thing you notice is the smell of the cumin. It’s warm, aromatic and slightly earthy, and you can see the little seeds scattered throughout the pale golden cheese.
Then comes the Gouda itself: creamy, buttery and gently sweet, with that lovely supple texture you expect from a younger Gouda.
The cumin adds a savoury, almost peppery warmth rather than heat. As you eat it, those earthy flavours mingle with the sweetness of the cheese and make the whole thing surprisingly moreish.
I think that’s why this one gets past my general suspicion of cheese with things added to it.
The cumin doesn’t feel as though it’s been thrown in for the sake of making another flavour. It genuinely makes the cheese better.
How to Serve and Pair Gouda with Cumin
- Make sure you take it out of the fridge a good hour before you want to eat it so it can come up to room temperature.
- Classic pairings: A crisp white wine works beautifully. I’d probably go for Sauvignon Blanc; the freshness cuts through the creamy Gouda while letting all that cumin warmth come through.
- Something a little different: A brown ale is great fun with this one. The malty sweetness works really well with both the buttery cheese and those earthy cumin notes.
- On the plate: I love it with pickled onions. Their acidity cuts straight through the creamy cheese and makes you immediately want another bite.
- In the kitchen: This is a brilliant melting cheese. Try it with shredded chicken in a quesadilla — that’s a cooked, filled tortilla to you and me! The cumin is already there, so you’ve got a bit of a head start on the flavour.
Jen’s note: Ali’s brother lives in the Netherlands and, long before we owned a cheese shop, he used to send us Gouda with Cumin from his local cheesemonger because we couldn’t find it where we lived. We loved it. Fast-forward a few years and we found ourselves owning a cheese shop, so obviously we had to stock it. It’s much more convenient, although I do sometimes wonder whether buying a cheese shop was an unnecessarily complicated solution to the problem. 😂
Buying Gouda with Cumin
- Brand or Producer: Treur Kaas
- Product name: Villa Cumin
- Milk: Cow
- Country: The Netherlands
- Region: Woerden
- Strength: Mild
- Vegetarian: No
- Suitable for pregnancy: Yes
- Allergens: MILK
Sizes and Prices
- 100g wedge, £2.75
- 500g wedge, £13.75
- Larger wedges or a whole cheese available on request
Storage Advice
- Keep refrigerated
- Wrap in waxed paper or cling film
- Remove from the fridge before serving
- Consume within 10 to 14 days of opening
Delivery and Collection
- UK wide courier delivery
- Click and collect from our Pangbourne shop
- Free local delivery available for selected postcodes
Ingredients (Allergens are listed in capitals)
MILK, salt, 1% cumin, starter culture, rennet
