Reypenaer V.S.O.P.

Cheeseline Fast Facts
Country: NL Netherlands
Milk: Cows
Texture: Hard

Your price: € 20,00
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Average Shipping Weight:
1 lbs. 5 oz. / 600g

Article Code: SL-1339

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Reypenaer V.S.O.P. is truly a Dutch gourmet cheese showpiece. Magnificent and well deserved of the V.S.O.P. designation.

This delicious gourmet cheese from the Netherlands is matured for about 2 years and during that maturation sheds approximately 25% of its original weight. The white spots you will see on the surface indicate the start of mineral and protein crystallization. In comparison to most cheeses that are aged from a few weeks to a few months, this is a masterpiece long in the making.

We also have this cheese in a smaller piece.

Aroma and flavor are superb. Sharp and tangy. Well recommended and arguably one of the greatest Dutch hard cheeses.

Reviews

John H. Trombley says...

Obtained at Schipol airport, Amsterdam, for about 19 euros / 600g. Rich yellow with some fine crystallizations; readily sliced into thin smooth chips. Mildish aroma; hard but smoothly-melting entry, rich but very fine sweet, tangy, palate, without harshness or coarseness. Persistent and delightful end-taste. Actually works well with Sandeman Founders Reserve Porto but a slightly harsh edge given to a Rausch 05 Riesling Sp&amp;amp;#228;tlese (Zilliken) suggests need for a bigger late-harvest German as a match. A very fine aged Gouda, and wider availability at a reasonable price in America would be helpful.

Bart Heymans says...

The best cheese available in Holland!!!

Peter Erbland says...

This is a truly wonderful aged Gouda. It has a very rich smooth flavor, tangy with a hint of saltiness. Nice bits of crystallization througout the cheese give a great little burst of extra flavor when you crunch one. Without question this is the best aged Gouda I've eaten. I first bought this at the airport in Shiphol and have purchased more every time I pass thru Amsterdam. It is great to see this is now available on line.

Felix Dadivas says...

Awesome cheese...

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