Cheese Croquettes – Kaas Croquettes

Gouda, Edam and Old Amsterdam are the names of the most famous cheeses produced in the Netherlands. They are named after their place of origin – and are semi-hard cheeses that are good for grating. Young they taste fresh and creamy-mild, with increasing maturity they become heartier. Connoisseurs appreciate the hearty, spicy aroma of mature cheeses. At this stage of maturity, they are perfect for kaascroquettes or gratins.

Grate the cheese as finely as possible on a square grater. Add the whipping cream to the milk. Put the butter in a heavy saucepan. It must not brown. Add the flour and swell in the butter for ½ to 1 min until it bubbles. It should not take on color. Extinguish with the liquid. Since it boils on the spot, you have to stir heartily with a whisk from the beginning. After boiling, do another 5-10 min on lowest heat until the flour taste has dissipated. Since a béchamel sets quickly, you should still put a flame strainer underneath if you have a gas stove. Gradually mix in the cheese, season with salt, pepper and a pinch of freshly grated nutmeg. Place the croquette mixture in a suitable bowl and cool completely in a bain-marie or possibly in the refrigerator.

Pour the egg(s) into a deep dish, adding a tablespoon of water for each egg. Stir. Put the breadcrumbs in another plate. Using two tablespoons dipped in cold water before each new croquette, make curly croquettes.

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