Not so Gouda
- hyacinthgirl Jan 23, 2013 11:55 AM
I'm a big fan of cheese, but there are a few I'm not so fond of. Gouda is one of those. I've never minded it, per-se, but I've also never sought it out.
Wouldn't you know it, but my mother (who has a tendency to acquire random food items and then "gift" them to me) just gave me a large hunk of Gouda. I don't think it's a particularly quality piece of cheese, just based on her shopping habits. If it were a cheese I loved, I'd just eat it alone, bit by bit, but as this is one that I'm not as fond of, I'm trying to figure out what to do with it.
Most of the recipes I've seen have called for smoked gouda, this is not. Any ideas? Or should I just work on my palate?
Young gouda was my go-to cheese as a kid. I'd eat it just as is, back then, chunks of it. I guess that tells ya something -- it's very mild, nice and soft in texture, a beginner's cheese, so to speak. It also melts fantastically well on crusty bread :-)
When I was single, one of my dinners consisted of toasted, crusty dark bread, thick slices of gouda cut in a way that every single inch of that bread slice was covered (happy fun puzzle time! yay!), then nuke until melty. Paprika, some sliced onion on top, sometimes sliced tomato..... et voilá: a poor single girl's "pizza".
The 5-year old is a whole other animal. Crumbly, crystally, caramel & butterscotch goodness.