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What to do with 4 pounds of Gouda?

My sister brought me back half a huge wheel of Dutch Gouda from St. Maarten and I am sooooo excited. Is there anything special I should do with it? I've never really cooked with gouda before (it's gone right into my belly too fast to cook with it!) so I'd love to hear recommendations of what to do with it. I'll probably freeze some of it.... or is this a bad idea?

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  1. What type of gouda is it? Is it aged?
    I'm also interested in what people have to say, as I have a huge wedge of 4 yr. aged gouda (very brandy-like in flavor) that is begging for a great recipe!

    1. Eat some, smoke some, freeze some

      1. I have never cooked with it but I love gouda! This may sound crazy but my dad used to eat it with Chips Ahoy Chocolate Chip cookies. To this day, I love to have a little slice of Gouda on a chocolate chip cookie.

        1. Specialty of the ABC islands is Keshi Yena--stewed chicken and/or beef with island spices and dried fruits baked in a hollowed wheel of edam or gouda (or you can just use slices of the cheese).

          1. How about fondue? Might also make good beer and cheese soup.

            1. Mac and Cheese made with gouda is very nice

              1. Where do I start.

                Cheese or beer cheese soup, fondue as both were mentioned are excellent.

                I love mine in mac also mentioned. Great in a vegetable bake or a potato casserole.

                Excellent stuffed with spinach in a pork tenderloin breaded, pan seared and baked.

                Pastas with gouda or a cream bechemel and add gouda

                Great with fresh fruits and arugula for a great salad

                Crepes with a gouda filling or quesadillas with smoked turkey or chicken, caramelized onions and gouda

                It should last a long time, but I would have no problems using it up

                A chicken tortilla soup with a cheese base (gouda)

                I don't have the recipe but I made a cheese soup with wild rice and chicken which was excellent and it had gouda.

                But paninis or grilled sandwiches. Great use of the cheese.

                1. Oh my gosh, thanks for all the ideas so far! I don't believe it's smoked. I think the label got removed when my mom cut off a piece for herself, so I don't know if it's aged... but it's delicious.

                  I asked for it so it is definitely not unwanted, but the sheer amount of cheese is a little daunting and I want to make sure I do more with it than simply slice it off a little at a time and eat it plain (which is what I've been doing for the last few hours :)

                  Fondue, mac and cheese, crepes, the stew, all of these ideas sound great. I was also planning on making a frittata for dinner tomorrow night so I'll probably use some in that too.

                  1 Reply
                  1. re: i_eat_a_lot_of_ice_cream

                    Stuff a loaf of bread for dinner. Cut a loaf of a baguette lengthwise. Saute some onion and mushrooms in just butter until soft. Scoop out a little of the bread so the mushrooms and onions have a place to go. Add some grated or sliced bread to the bottom, add the mushrooms and onions and then top with cheese the top half of the bread and wrap in foil, Bake for 20 minutes and 350, Crunchy but not overdone, melty and gooey. You could do this with just tomato slices and cheese too or any combo you like ... pesto and cheese too. Great way to feed a few people along side a nice pork roast, steak, chicken or just about anything.

                    Fritatta sounds great!, one of my favorites.


                  2. It's also lovely in a savory cheesecake, quiche, grits, polenta, spoonbread, and with asparagus in almost any combination. And don't forget the humble, but incomparably delicious, grilled cheese sandwich.

                    Is it soft and gooey or harder and dryer? (If the latter, it's probably aged.)

                    1 Reply
                    1. re: cimui

                      polenta would be great and who doesn't like cheesecake!!

                    2. You've gotten really great recommendations above - if you were to eat it all relatively quicky. But I'd freeze one pound, leave one pound in your (self-defrosting) ref to cure and harden (over the next two months); and use up two pounds along the lines the above have suggested over the next three months.

                      1. Walnut sauce

                        Soak a couple of slices of whole wheat bread in milk, 2 1/2 cups chopped walnuts, 1 teaspoon minced garlic, 1 cup gouda shredded 6 tablespoons of olive oil, 1 cup of heavy cream, 1 1/2 cups of crimini mushrooms. 1/2 cup chicken broth. Saute mushrooms and garlic in some olive oil, soak bread for just a few minutes then squeeze dry. Add to a food processor along with the walnuts, mushroom saute, cheese and broth and cream. Salt and pepper to taste. Process till semi smooth, A few chunks is nice. Remove and add to a pot and heat. Add any additional broth or even some pasta water to thin out a little. Add 3 cups of arugula in with the pasta the last 30 seconds just to slightly wilt. Drain and set to the side. Add the Walnut sauce and serve with some grated parm on top. I like to serve over whole wheat pasta. A great way to use gouda.

                        1. so many ideas already, so i'll avoid overlap to my best ability...

                          Gouda Cookies

                          Fruity Gouda Quesadilla
                          Pear and Gouda in a whole wheat tortilla with or without caraway seeds

                          Stuffed Zucchini
                          split zukes and halve lengthwise - bake til soft enough to scoop, then scoop out some of pulp... fill with pesto, chopped tomatoes, and chopped cooked wild mushrooms, top with gouda and bake til cooked and melted through

                          Gouda Biscotti

                          Mashed Potato Casserole with Gouda and Bacon

                          Strawberry Gouda Salad