The Netherlands at the Salone del Gusto 2010
16 Sep 10
The Netherlands is bringing 5 Presidia (products protected by Slow Food) to the Salone del Gusto while its most famous cheese, Gouda, features in a Taste Workshop (guided tasting).
The Taste Workshops, designed to make people aware of the outstanding quality of artisan food product, present tasting sessions guided by experts, producers, farmers, artisans and winegrowers.
The Slow Food Gouda Presidium features alongside other cheeses in one of these events (Mon Oct 25, 4 pm – The Presidium Six Nations).
Spread around the Marketplace and divided by geographic area, over 200 stands (identified by the orange color) will be displaying the cheeses, cured meats, breads, sweets, vegetables, fruits, grains and honeys protected by Slow Food.
Eastern Scheldt Lobster
The Eastern Scheldt is a deep bay in the North Sea that opens along the Zeeland coast. The Eastern Scheldt Lobster, also known as the Zeeland lobster, is cobalt blue in color, turning deep red when cooked. A member of the European lobster family, it is caught in conical nets called fulken rather than being trapped. The fishermen return small lobsters and females with eggs to the bay. Males that are at least 24 centimeters long are kept in containers filled with seawater and sold fresh.
Production Area: Eastern Scheldt bay, Zeeland
Aged Artisan Gouda
Artisan Gouda bears no resemblance to its industrial cousins usually coated in a thick layer of plastic. It is compact, sweet and yellow. When properly made it has a lingering aftertaste with a touch of acidity balanced by the roundness of caramelized milk. The Presidium supports the few producers who continue to graze their cows on peat meadows and produce large forms of at least 20 kilos, aged from two to four years.
Production Area: Green Hart, between the cities of Amsterdam, Rotterdam and Utrecht
Drenthe Heath Sheep
With long spiral horns, and a coat ranging from reddish brown to grey or white, the Drenthe Heath Sheep is one the oldest sheep breeds in Western Europe. Small in size, it can remain outdoors the whole year, grazing on the arid, sandy soils of the Drenthe heathlands. The conservation of its natural environment is crucial to the survival of this breed. The Presidium will promote meat from the sheep in local restaurants as well as developing an education center for schools with information on the breed’s history, its characteristics and heathland habitat.
Production Area: Drenthe province, northeastern Netherlands
Kempen Heath Sheep
The Kempen Heath Sheep has a white fleece, elegant profile and no horns. It is a hardy breed which spends its days outdoors throughout the year. Heathland grazing plays a crucial role in conserving the natural environment and also results in an excellent, tender meat with herbal flavors. The Presidium’s goals are to preserve this sheep breed and reintroduce free-range grazing as a way of conserving the heathland.
Production Area: Kempen region, southern Netherlands
Traditional Limburg syrup is made using 60% pears and 40% apples which are exclusively old varieties harvested from local orchards. The fruit is boiled in a copper pot in direct contact with the flame and the juice filtered off without adding any other ingredients.
Created as a way of preserving fruit during winter, since the Second World War stroop has increasingly become an industrial product and the fruit trees growing local varieties have begun to disappear. A group of producers has recovered the traditional recipe, reintroduced the old tools and revived artisan production.
Production Area: Southern part of the Dutch province of Limburg and neighboring areas in Belgium (Limburg and Land van Herve) and Germany