HOME > Chowhound > Cheese >
What have you made lately? Share your food adventure
TELL US

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?

  1. i_eat_a_lot_of_ice_cream Mar 11, 2013 04:43 PM

    I've had mostly run of the mill goudas (which I love) but I was blown away by this gouda I had at Murray's Cheese Bar last week.

    http://www.murrayscheese.com/gouda-2-...

    2 sisters Isabella gouda from Holland-- aged one year-- spectacular!

    1. hyacinthgirl Jan 28, 2013 06:11 AM

      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
        Ruth Lafler Jan 28, 2013 10:00 AM

        How exciting! Thanks for the follow-up!

      2. linguafood Jan 24, 2013 11:45 AM

        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. Marge Jan 24, 2013 06:29 AM

          Keshi yena, an Aruba/Curacao dish of gouda stuffed with chicken stew is fun and different--here is a very easy recipe for it http://relish.com/recipes/keshi-yena-...

          2 Replies
          1. re: Marge
            hyacinthgirl Jan 24, 2013 11:38 AM

            That is really unusual and looks delicious, thanks!

            1. re: Marge
              Delucacheesemonger Jan 26, 2013 05:53 PM

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

            2. alkapal Jan 24, 2013 06:11 AM

              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
                hyacinthgirl Jan 24, 2013 11:37 AM

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

              2. Ruth Lafler Jan 23, 2013 04:22 PM

                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
                  Veggo Jan 23, 2013 04:55 PM

                  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
                    f
                    foiegras Jan 27, 2013 08:46 PM

                    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
                    hyacinthgirl Jan 24, 2013 11:36 AM

                    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 :)

                  Show Hidden Posts