Sangles
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A semi-hard Dutch cheese from the Gelderse Vallei with a French twist. Why? The cheese is made from 100% milk of the Montbéliarde breed—French red-and-white cows (mostly white on the belly and legs) that prefer grazing in the mountainous regions of eastern France and wouldn’t harm a fly. Sangles is made from thermised cow’s milk and, after being shaped in a mold, is held together by bands of spruce bark. Its texture is creamy and remarkably smooth. The natural rind (edible) hosts various ripening cultures that add extra aromas to the cheese, such as vanilla and humus. Additionally, there are also some animalic notes present, though they remain pleasantly mild.
Some facts about Sangles
• Unique milk source: 100% Montbéliarde cows – Made exclusively with milk from Montbéliarde cows—a hardy, gentle breed from the mountains of Eastern France—known for producing high-quality, creamy milk.
• Distinctive spruce bark aging – Matured for 3 months wrapped in aromatic spruce bark, which, along with unique ripening cultures, imparts subtle notes of vanilla, humus, and a gentle animal aroma.
• Creamy texture with a mellow, milky finish – Crafted from thermised cow’s milk, the cheese offers a smooth, rounded texture and a mild flavor with a lingering creamy aftertaste.
Visiting Kaasfort Amsterdam
A visit to Kaasfort Amsterdam is a unique journey into the world of artisan cheese. Housed in a historic military fort, this cheese-aging facility offers a behind-the-scenes look at how premium Dutch cheeses are matured. You'll discover the craft of affinage, meet passionate cheesemakers, and of course, enjoy a delicious tasting. It’s a must-visit for any true cheese lover.
