This 166km stage starts at 4m above sea level, before rising to a nose-bleed-inducing 6m at Brouwersdam, with 12km to go. I guess we’ll really see who has packed their climbing legs today. No, but of course the big questions1 for today are surely “will there be echelons?” and “if so, what impact will this have on the finish?”. Race organisers will be disappointed if the answer to the first is “no”, given that the course seems to have been designed to factor in the winds as a major player over the last 40km or so. Experience in local conditions will be sure to play a role in that case.
With all the talk of barbecues last night, maybe the “Griller”2, Griepel, will be even more motivated to take a stage win? The Cow that Won’t Quit’s team-mate, Cowvendish, will hopefully have a crack if he’s there at the end, and no doubt Sagan and Degenkolb will be hungry for the podium.
Speaking of hungry, at 48km we pass through the town of Gouda. Recognise that name? Yes, it’s the town after which the cheese was named. Gouda – the cheese – has a reputation for being a bit on the boring side, however that might just be because it’s not a protected name and the mass-produced local versions are a bit bland. Shop around for some Dutch Gouda, particularly the aged cheese which is described as “toffee-like” or “caramelly” and has a crumblier texture than the young cheeses. If you are snacking on a young Gouda, pair it with a beer; older cheeses match well with wines – a fruity riesling is recommended for medium aged cheese and richer reds for the older cheeses. Geert suggests having it with a spicy mustard. You’ll also find smoked Goudas, flavoured versions, spiced versions… it seems as though the options are almost limitless, although you’ll be hard-pressed to find the boerenkaas (raw milk) versions here, I’m afraid. If anybody has tracked some down, let me know!
So, all this cheese must mean cows, right?
That’s practically a guarantee. As mentioned above, the cattle we’re likely to see are the black and white pied variety, which originated in the Netherlands.
My cattle bible calls them Zwartbont Fries-Hollands which I think just means black-coated, and differentiates between the Holstein and the Friesian by noting that the former is a dairy specialist whilst the latter has traditionally been dual-purpose. Of course, then Wikipedia goes and calls them Holstein-Friesians and notes that they are called Friesians in Europe and Holsteins in North America, so now I’m thoroughly confused. At any rate, if you see any black and whites, call them what you want as long as you get excited about it.
Tonight we were considering a hutspot met klapstuk for dinner, largely because of how much I was enjoying saying it, however M Vache talked me around to a less geographically-authentic boeuf braisé aux carrotes, arguing that carrots are enough Dutch for tonight. Of course, then we bought purple carrots. Sorry, House of Orange. Perhaps my #toursnack of poffertjes will make amends.
2. H/T @tourdecouch