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[[File:Rechew starter.png|thumb|Thumbnailed image]|A plate of “Grutto, weidevogel”]] | [[File:Rechew starter.png|thumb|Thumbnailed image]|A plate of “Grutto, weidevogel”]] | ||
[[File:Rechew table.png|thumb|Thumbnailed image]|The dish could be eaten while drinking the milk from which the “belegen kaas” had been produced: the milk from Corneel van Rijn's farm]] | [[File:Rechew table.png|thumb|Thumbnailed image]|The dish could be eaten while drinking the milk from which the “belegen kaas” had been produced: the milk from Corneel van Rijn's farm]] | ||
This starter titled “Grutto, weidevogel”<ref>A reference to the national pasture-bird of the Netherlands</ref> was served to the 40 guests of “The Soft Protest, Re-chewing & Digest” dinner in October 2019 at [http://www.corridorprojectspace.com/artfood/ Corridor project space] in Amsterdam. | |||
The dish consisted of 2 types of cheese: a soft cheese, matured in house and slowly smoked in hay<ref>This cheese was inspired by a unique danish soft cheese called <i>rygeost</i>, which flavors are concentrated by smoking it in the pasture’s hay: a taste of the landscape.</ref>; the other, a <i>belegen kaas</i> (a medium aged dutch cheese) produced by the brother of Corneel van Rijn, the organic dairy farmer whom we collaborated with on the dinner. | The dish consisted of 2 types of cheese: a soft cheese, matured in house and slowly smoked in hay<ref>This cheese was inspired by a unique danish soft cheese called <i>rygeost</i>, which flavors are concentrated by smoking it in the pasture’s hay: a taste of the landscape.</ref>; the other, a <i>belegen kaas</i> (a medium aged dutch cheese) produced by the brother of Corneel van Rijn, the organic dairy farmer whom we collaborated with on the dinner. | ||