Prima Donna Maturo combines the famous Dutch art of cheese making with the traditional flavor of Parmesan cheese, creating this unique specialty cheese for everyone who enjoys the Italian way of life: “Formaggio con passion”. Prima Donna is extra mature and full bodied taste that combines Gouda and Parmesan. It melts like a Gouda, it has “crunchies” like parmesan. The little “crunchies” are called “crystals” and are part of the aging process. It goes well grated over soup, salads and pasta or as an addition to your cheese platter. It is aged only one year compared to a four or six year Gouda which gives it the subtle flavor that is sweet, and nutty with a caramel aftertaste.
Prima Donna maturo is lactose and glutten free.
Pair with bigger reds such as Cabernet Sauvignon, Pinot Noir, Syrah or Zinfandel.
Cheese Type: Hard Gouda
Milk Type: Cow
Age: 1 year
Baked Zucchini with ham and Gouda
7 oz. freshly grated Prima Donna
2 tbsp. black olives without seeds
2.5 tbsp. oil
2 minced onions
2 finely chopped cloves of garlic
14.2 oz. minced ham meat (could be replaced by minced beef)
1 tsp. fresh thyme leaves
0.5 tsp. ground cinnamon
salt and freshly ground pepper
100 ml dry white wine
26.5 oz. pre-cooked potato slices
1 cup crème fraîche
Clean the zucchini’s and cut them in slices of 0.5 cm. Slice the olives in rings. Pre-heat the oven at 350 degrees F.
Heat 2 table spoons oil in a frying pan and fry the onions and garlic. Add the minced meat and bake it for approx. 3 minutes until it is brown and loose. Mix in half of the olives. Sprinkle the minced meat with thyme, cinnamon and season it with salt and pepper. Add the wine and let it stew for 2 minutes.
Cook the zucchini for a minute in boiling water with salt. Put the slices in a colander and let the water drain out. Grease the oven dish with the remaining oil and divide a third of the zucchini over the bottom of the dish. Divide a third of the meat mixture over the zucchini and then a third of the potatoes over the meat. Repeat the layers twice.
Mix the eggs with the crème fraîche, half of the Prima Donna maturo and salt and pepper. Divide this mixture over the oven dish. Sprinkle the rest of the cheese on top and bake the oven dish for about 30 minutes.
Remove the dish from the oven and sprinkle the remaining olives on top.