Eye Cheeses - Tips & Facts
Named for their characteristic holes or 'eyes', these cheeses have a smooth texture and sweet, nutty flavour that lingers on the palate. Eye cheeses with a rind are often coated in wax to protect the cheese and give it a distinctive appearance; for example, Edam is traditionally coated in red wax and Gouda in yellow wax.
- Great on a cheeseboard.
- Grill on toast or in sandwiches, foccacias or hamburgers.
- Cube and add to your favourite salad.
- Shave or grate into salads, soups, quiches, tarts and frittata.
- Use as a fondue base.
- Sprinkle shredded South Cape Gouda or Edam over a spicy herb and mushroom omelette.
Chardonnay, Semillon, cool climate Shiraz, Pinot Noir, Grenache, dessert or fortified wine.
Selection and Storage:
- Eye style cheeses can keep for up to several weeks in the refrigerator.
- Store by covering only the exposed face of the cheese in plastic wrap as this allows the rind to continue to breath.
- Note the ‘best before’ date. The shelf life will vary depending upon the age of the cheese when purchased.
- Freezing is not recommended unless grated and stored in an airtight freezer bag.
- Serve at room temperature for optimum flavour development.
- Remove wax prior to consumption.