We Dutch are currently the tallest people on earth. Just 200 years ago we were among the shortest, but in 150 years the average Dutch man grew by about 20 centimetres. By comparison, American men also grew during that period, but they managed a meagre six centimetres.
Quite a few factors have influenced that growth, but one of them is our love of dairy products such as milk and cheese. After all, who didn't grow up on a breakfast of a cheese sandwich and a glass of milk? The Dutch campaign 'Dairy: building blocks for hard workers' was a well-chosen slogan indeed.
Cheese and lactose
In Southern Europe, people are often less able to digest the lactose (milk sugar) in milk. This is known as lactose intolerance.
Soured dairy products such as yoghurt, quark and buttermilk contain much less lactose. The bacteria that make these products sour break down part of the lactose themselves. This process is called fermentation. Dutch (hard) cheese also contains hardly any lactose. When cheese is made, the milk separates into curds and whey. The whey is liquid, and most of the lactose stays behind in it.
Dutch building blocks meet Mediterranean olive oil
Because the Dutch have increasingly spent their holidays in sunny destinations in Southern Europe over recent decades, they have also come into contact with Mediterranean foods such as extra virgin olive oil, which is known for its many health-promoting properties.
So it seemed an interesting idea to find out whether combining cheese with olive oil could also produce delicious dishes. In other words, you combine Dutch building blocks with Mediterranean anti-inflammatory olive oil.
5 delicious pairings of cheese and olive oil
Below are a few delicious suggestions. Extra virgin olive oil can make soft cheeses even creamier, or give a sharp cheese a pleasantly fresh contrast.
1. Gorgonzola and olive oil: a match made in heaven
A first suggestion is blue cheese with olive oil. Gorgonzola, a blue cheese, paired with olive oil is a match made in heaven. In Italy, the salad with pear, walnuts and gorgonzola (Insalata con pere, noci e gorgonzola) is a dish that has rightly earned worldwide fame. You can find our recipe here.
2. Matured Dutch cheese on toast
Extra virgin olive oil and matured Dutch cheese (belegen kaas) enhance each other's flavour, resulting in a delicious, slightly bitter taste. On toasted bread this combination is highly recommended, especially if you first rub the bread with a clove of fresh garlic.
3. Feta in oil: Formaggio Sott'olio
And then there's feta, the famous Greek sheep's cheese. You can surprise anyone with it, although it's often a flavour that takes some getting used to. An acquired taste, as they say. Try getting creative and surprise your guests with feta marinated in olive oil and herbs. Casually mention that you're serving them Formaggio Sott'olio. You can find the recipe here.
4. Parmesan with a drizzle of olive oil
Shave some Parmesan (or a firm aged cheese) and drizzle it with Yakelos' intensely flavoured extra virgin olive oil. The nutty, slightly salty taste of the cheese pairs perfectly with the fresh bitterness of the oil. It's an absolute winning combination, especially with a piece of crusty bread.
5. Sauces, dressings and dips
Of course, you can use Yakelos extra virgin olive oil to make countless sauces, dressings and dips that bring out the flavour of your cheese.
