Vlaskaas

Yes, the name of this cheese reminds you of the Vlasic Stork. Safe to say this young, creamy gouda tastes nothing like pickles. Vlaskaas was historically made only once a year, during the flax harvest festival, but as festival traditions fell away, the recipe was buried. Thankfully, in 2004, the recipe was rediscovered. Too good to make just once a year, it is now available year-round. It’s buttery and semi-soft with a unique sweet-milk flavor - notes of almond, and a touch of sharpness adds depth. A great melter as well!