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Jan 23, 2013 11:55 AM

Not so Gouda

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?

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  1. Supermarket-quality gouda can be rubbery and unpalatable. I'd probably grate it and mix it with an equal amount of sharp cheddar for mac and cheese.

    However, if you're a cheese fan generally, I suggest you seek out some aged goudas -- they'll change your opinion of gouda forever!

    3 Replies
    1. re: Ruth Lafler

      5-year gouda is like crack. Fresh gouda should be allowed to soften to room temp for a couple hours, then it's so good on crusty french bread.

      1. re: Veggo

        that is true, and 7-year perhaps more so. the best is when the cheese has the little crunchy crystallized bits inside. when i'd never had aged gouda, the stuff in red wax tasted great ...

      2. re: Ruth Lafler

        I think I've probably only had the supermarket kind. I've patronized many cheese shops, but always had it in my head that I didn't like gouda, so never tried any others! I promise to give good gouda a fair shake :)

      3. some thinly-sliced, crisp, tart apple or slightly underripe pear with gouda and a smoky meat (speck? bacon? ham? turkey?) and some greens like arugula make a great grilled, pressed sandwich with a good rye or sourdough bread.

        five-year aged gouda is terrific.

        1 Reply
        1. re: alkapal

          That sounds good. I have enough to make sandwiches for a football team...

        2. Keshi yena, an Aruba/Curacao dish of gouda stuffed with chicken stew is fun and different--here is a very easy recipe for it

          2 Replies
          1. re: Marge

            That is really unusual and looks delicious, thanks!

            1. re: Marge

              Had it after searching in Aruba a few years ago and was different both times, but very good both times there

            2. 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.

              1. And as luck would have it, my dad happened upon a new cheese shop and bought some Dutch Gouda, the name of which escapes me. It was amazing- NOTHING like the red wax grocery store hunk I had sitting around. I get it now, thanks, everyone.

                1 Reply
                1. re: hyacinthgirl

                  How exciting! Thanks for the follow-up!