Recommendations
Cheese puffs with Zuidam Korenwijn 5 years
On the dish are twenty warm choux puffs of grated mature cheese with smoked paprika powder, fresh from the oven. Opposite stands a korenwijn from Baarle-Nassau that has lain for five years on small wooden casks and got malty roundness and cask sweetness from that.
From the shelf
The bottle
Zuidam Korenwijn 5 jaar comes from Zuidam Distillers in Baarle-Nassau, a family business founded in 1975 by Fred van Zuidam and now distilled by his sons. It is a korenwijn of 38% ABV, in our shop in bottles of 50 cl and 100 cl. The malt wine consists of equal parts rye, maize and malted barley; the distillate goes through the still four times, a fifth time partly with juniper berries, liquorice root and aniseed added, and then matures for five years in small wooden casks. By law, korenwijn requires at least 51% malt wine in the alcohol component, at least 38% ABV and at most 20 grams of sugar per litre.
The combination
Why this works together
Aged cheese is salty, dry and full of umami from broken-down protein; that is exactly the point of connection for malt wine. Malt brings the same savoury, grain-like depth, so that cheese and korenwijn lie on the same axis and add up instead of clashing. The salt of the cheese brings forward the cask sweetness of five years of wood, and conversely that sweetness makes the cheese less spare. In a cheese puff fat comes in, from the butter and the egg, and there the 38% alcohol does its work: it clears the fat so that the cheese flavour does not shut down. The aniseed and liquorice root in this korenwijn go along with the smoked paprika powder in the batter. Weight against weight: a korenwijn with more than half malt wine needs a cheese that can push back, and aged cheese can do that.
At the table
The dish
- For 4 people
- Ready in 35 minutes
- Type cheese course
What you need
- 50 ml semi-skimmed milk
- 100 ml water
- 50 g unsalted butter
- 50 g wheat flour
- half a teaspoon of salt
- half a teaspoon smoked paprika
- 2 eggs
- 50 g grated mature cheese
How to make it
- Gently heat the milk, the water and the butter in a saucepan until the butter has melted.
- Add the flour all at once and stir to a smooth mixture. Let the mixture cook through for 3 minutes over low heat and stir in the salt and the smoked paprika. Take the pan off the heat.
- Preheat the oven to 200 °C and line a baking tray with baking paper.
- Beat the eggs loose and add them to the batter in five parts; each time wait until the egg is fully absorbed before you continue. Then stir in the grated cheese.
- Scoop twenty small mounds onto the baking tray with two small spoons. Bake the choux puffs for 15 to 20 minutes until golden brown and cooked through. Let them cool slightly and serve immediately.
In the glass
Serving
Pour the Zuidam Korenwijn at room temperature into a tulip glass, filled to the rim. Korenwijn does not belong in the fridge; chilled, the malt wine disappears into the background and only alcohol remains. Place the bottle at the counter height of the room and let the glasses stand for a moment before you begin.
Everything about Zuidam Korenwijn 5 jaarBack to Recommendations from ’t Bockje
Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18