Cheese and cocktails may seem an unlikely duo, but this pairing proved extraordinary. As a seasoned wine enthusiast, I approached the invitation to the Emmi KALTBACH and Bols event with curiosity—and a touch of skepticism. Yet, the premium Emmi KALTBACH Le Gruyère AOP and Creamy cheeses, combined with Bols' masterful cocktails, delivered a revelatory experience at Amsterdam's House of Bols.
This iconic venue in the city center offers an immersive journey into cocktails and genever, now enhanced with exceptional cheese pairings. Upon arrival, the inviting aroma of ripening cheeses set the tone for an unforgettable evening.
Table of contents
We began with an insightful presentation on Emmi KALTBACH, detailing the unique cave-aging process for today's featured cheeses. Nestled in a sandstone cave within a Swiss mountain village, these conditions provide consistent humidity and temperature year-round—ideal for superior maturation. Interestingly, in Switzerland, buying a house includes ownership of the overlying mountain.
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Transforming into an Emmi KALTBACH cheese is a meticulous process. Only select cheeses from approved Swiss farms, made exclusively with Swiss milk, are chosen for cave affinage at 15 meters depth. The result? A luxurious texture and flavor that evokes the essence of Swiss perfection.
With cheese knowledge fresh, we dove into the House of Bols experience, tracing Lucas Bols' legacy through interactive rooms.
One highlight: the original liqueur recipe book from 1575, preserved behind glass—a testament to generations of craftsmanship passed from father to son.
Fun fact: A painting by one of Rembrandt's top students hangs here, payment for the artist's tab. Neighbors Lucas Bols and Rembrandt shared many evenings.
In the interactive experience center, participants sample a vibrant red liqueur and stand in a designated spot. Multisensory effects—lights, vibrations—simulate taste bud activation. The immersive "Red Room" (my moniker) left me grinning, jaws aching from delight. A must-visit sensation.
The tour continued past exclusive Delft Blue genever bottles (for business-class pilots), into the Hall of Taste for aroma sessions, revealing liqueurs' stunning hues. Note: Many are export-only, unavailable in Europe.
We explored distillation, ingredients, and the Genever Room, spotting nostalgic jugs from my past.
If you love spirits, it's a dream job. Employees test new liqueurs via a hatch—sample three, answer questions. Who wouldn't sign up?
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Food pairing matches ingredients by shared flavor compounds. As a food enthusiast attending with fellow bloggers, I gained valuable insights from expert Robèrt Verweij.
Vinolgist, chef, and pairing maestro Robèrt Verweij explained synergies between Emmi KALTBACH cheeses and Bols cocktails. His innovative presentations—cheese dice with creative holes (made via wire hanger), slit bars revealing "Merci" treats—elevated simple servings to art. Impressive, though my straightforward Brabant style suits putting premium Emmi KALTBACH Le Gruyère AOP directly on the table.
Armed with cocktail-shaking demos, we crafted our own. Here's the Date Old Fashioned, perfect with Emmi KALTBACH Le Gruyère AOP.
Ingredients are accessible; share with friends to finish the bottles.
Add cane sugar to glass, dissolve with soda water (max 10 ml). Stir in Angustura bitters.
Add ice cubes, date liqueur; stir. Pour Corenwijn in three 15 ml pours, adding ice between each; stir to blend. Fill with ice, garnish with date on stick.
Tip: Extra ice keeps others colder, slowing dilution.
This pairs beautifully with Emmi KALTBACH Le Gruyère AOP. For Emmi KALTBACH Creamy, try the Twelve Months Delight (details via Bols Bartending Academy).
We wrapped with networking, snacks, and drinks (sober drive home for me). This food pairing event showcased expertise in elevating cheeses and cocktails.
