Crunchy cheesy biscuits. YUM.
Buiteman’s has been baking delicacies since 1958. Founded by J.Q. Buiteman, who started his first bakery in Arkel and moved to H. I. Ambacht in 1965. In the 70’s he set up a bakery exclusive for savouries in Etten-Leur.
Today the bakery is managed by the second generation; his daughter Henriëtte and her husband Simon Klootwijk. Mr Buiteman continued working in the factory on a daily basis until 1995.
These biscuits are not only suitable as a delicious snack with a glass of wine but can be served in other ways as well, such as warmed in the microwave for 20 seconds (Microwave ovens vary). Place the biscuits on a plate. Place some fresh cheese on the biscuit. Place a slice of fig on top of the cheese. Poor some honey over the canape or alternatively serve a bowl of honey so people can dip.
Cheddar Cheese Biscuits: Fully cured Cheddar is a hard cheese, shaped like a drum, varying from white to pale yellow in colour. The more mature, the sharper the taste of Cheddar, but it never gets overwhelming. It finds it origin in Somerset, England. Good Cheddar is firm and, slightly crumbly in texture, yet mellow in character. The cheddar gives these biscuits a bit of earthiness with hints of hazelnut.
Gouda and Chive Biscuits: Never change a winning team. That is why we use the almost classic combination of cheese and chives in an original biscuit. Of course, authentic Gouda once again proves its merits, for in our opinion, this is the best cheese to go with this aromatic and tasteful herb.
Parmegiano Reggiano Biscuits: Parmigiano Reggiano D.O.P. is commonly referred to as ‘The King of Italian Cheeses’. It is a hard Italian Cheesemade from partly skimmed, unpasteurized milk. It is only allowed to be produced in the provinces of Parma Reggio-Emilia and Modena, as well as parts of Emilia-Romagna. Parmigiano Reggiano D.O.P. is a product that matures well; evolving in flavour as it ages, giving these biscuits an extra fullbodied flavour.