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  • Old Burger

    1 large red onion in rings
    25 gr butter
    2 tbsp sugar
    salt and pepper
    2 tbsp balsamic vinegar 4 tbsp mayonnaise
    1 tsp spicy pimenton (or hot paprika)
    1 large tomato in slices
    4 hamburgers at room temperature
    8 slices of Old Amsterdam Gouda
    8 thick slices of rustic, sturdy bread
    4 slices of pancetta

    Melt the butter and fry the onion rings with the sugar. Let the sugar caramelize, quench with balsamic vinegar and cook for 5 minutes. Season with salt and pepper. Bake the pancetta. Mix the mayonnaise with the pimentón.
    Brush the burgers with olive oil, salt and pepper. Grill them on the BBQ in 3-4 minutes per side nice brown. Place the slices of Old Amsterdam on the burgers, cover with a lid and let the cheese melt in about 30 seconds.
    Lubricate the 8 slices of bread with olive oil and grill them briefly on the BBQ. Pay attention! The roasting goes fairly quickly. On 4 of the slices of bread you then put a slice of Old Amsterdam. Cover again with a lid, so that the cheese melts nicely. You are now ready to build citizens!
    First you take the bread with the melted Old Amsterdam, then you put the slices of tomato, then the burger and on top of a tuft of caramelized onion rings and the pancetta. Finally a nice spoon of spicy mayo. Finish the Old Burger with the second slice of bread.

  • Cheese & bacon lasagne

    PREP: 35
    SERVES 6

    • 3 large onions, halved and thinly sliced
    • 3 tbsp olive oil
    • 1 tsp dried oregano
    • 300g pack lean smoked back bacon, chopped
    • 2 x 400g cans chopped tomatoes in rich juice
    • 20 basil leaves, roughly torn, plus extra to serve if you like
    • 250g pack fresh egg lasagne (check pack for cooking instructions.

    For the white sauce


    1. Fry the onions in the oil for about 15 mins until golden. Add the oregano and bacon and fry for 5 mins more, stirring frequently. Tip in the tomatoes, season and bubble uncovered for 5 mins. Remove from the heat and stir in the basil.
    2. Meanwhile, make the white sauce. Pour the milk into a pan and tip in the butter and flour. Whisk continuously over a moderate heat to incorporate the flour, then simmer, stirring until thickened. Season with salt, pepper and nutmeg.
    3. Spoon a third of the tomato sauce on the base of a lasagne dish. Top with a third of the lasagne sheets. Then top with a third sauce, a third lasagne, the last of the tomato sauce and finally the last sheets of lasagne. Pour over the white sauce and scatter with the cheese and an extra grating of nutmeg. Chill. If eating straight away, bake at 190C/170C fan/gas 5 for 40 mins until golden and bubbling. Scatter with basil, if you like, and serve with a salad and garlic bread.
    4. To freeze, cool completely, then wrap in cling film, then foil. Will store for 3 months. To serve, thaw for 6 hrs in a cool place. Unwrap and bake at 190C/170C fan/gas 5 for 50-60 mins until thoroughly heated through.
  • Cheese & bacon scones

    These savoury brunch beauties can be made ahead of time and warmed up when you’re ready to serve. Top with lashings of butter.

    PREP: 20
    MAKES 12

    • 100g butter, plus extra for greasing
    • 10 rashers streaky bacon
    • 275g self-raising flour
    • ½ tsp baking powder
    • 150ml milk
    • 50ml vegetable oil
    • 1 egg
    • handful snipped chives
    • 150g grated Young Mature Gouda Cheese
    1. Heat oven to 200C/180C fan/gas 6 and grease a 12-hole muffin tin. In a frying pan over a medium heat, fry the bacon for 5 mins until golden. Let it cool, then chop into chunks and set aside
    2. In a bowl, combine the flour, baking powder and 1 tsp sea salt. Using your fingers, mix the butter into the flour mixture until it resembles breadcrumbs
    3. In a small bowl, whisk together the milk, oil and egg. Tip into the dry mixture, and gently mix until the flour mixture is mostly moistened (lumps will remain). Stir in the bacon, chives and cheese, then spoon the batter into the muffin tin.
    4. Put the muffin tin in the oven and bake for 20 mins or until the tops are golden brown. Serve warm.
  • Margherita Pizza

    Cheese used: Young Gouda Cheese

    When you think of cheese, does an image of a piping hot pizza flash across your eyes? Well then, here’s the recipe of the classic Margherita pizza with Young Gouda Cheese (famously known as the pizza cheese!) and basil leaves.

  • GoudaCheese Bacon Hamburgers



    • Prep5 m

    • Cook15 m

    • Ready In20 m

    1. Preheat grill for high heat.
    2. In a large bowl, mix together the ground beef, Gouda cheese, horseradish, salt, pepper, garlic powder, and bacon bits using your hands. Shape the mixture into 4 hamburger patties.
    3. Lightly oil the grill grate. Place hamburger patties on the grill, and cook for 5 minutes per side, or until well done. Serve on buns.