Dining
Gouda the Great by Susan Campbell Dutch cheeses are the darlings of chefs for use in a variety of dishes or even on the side, but it’s the creamy, mild Gouda that holds the most special place in their culinary hearts due to its inherent penchant to play well with others and not overpower delicate flavors. Gouda goes way back
Gouda goes gourmet
Gouda on Aruba
One of the most popular cheeses in the world, Gouda is also one of the oldest cheeses in recorded history dating back to 1184. In Dutch it’s called “Goudse Kass” simply meaning that it’s cheese that comes from Gouda, the city where it’s sold and traded. Though a small group of farmers from the surrounding regions still travel to sell it in the famous openair market square, today, most Gouda is factory made. Many countries have replicated the recipe and called it Gouda. But in 2010 authentic Gouda became legally protected. Now only the cheese made there from Dutch cows can be branded “Gouda from Holland.”
Gouda is typically made from pasteurized cow’s milk though there are still some 300 farmers that make it the oldfashioned way using fresh unpasteurized milk (less than a day-old). This artisan handmade cheese is referred to as “boerenkaas” (farmer’s cheese). Smoked Gouda has become a very popular variant – flavored by smoking in a brick oven over hickory chip embers – it can be used instead of Gruyère to make a Dutch version of French onion soup or to help mild flavors pop in dishes like quiche, risotto, or even grits. Gouda also melts beautifully making it a natural for fondue. Try substituting apple and pear pieces for dipping, or flavoring the hot, melty mix with savory extras like caramelized onions, perking it up with strong spirits like whisky and brandy, or adding extra heat with jalapeños. Gouda goes well with all flavors. Food truck chefs also love its gooey melting goodness and are using it to make designer mac ‘n’ cheese or creative sandwiches like peach, bacon, and Gouda grilled cheese. It’s also great with pasta. Dishes like butternut squash and Gouda ravioli or fettuccini with smoked Gouda cream sauce are putting a new twist on traditional Italian favorites. It’s popping up in desserts, too. How about apple Gouda cheesecake? And in Puerto Rico, they like to add Gouda cubes to their hot chocolate!
On Aruba, Gouda is an integral ingredient for keshi yena (which literally means stuffed cheese) – a national dish. Served in the hollowed-out rind of a Gouda, it’s akin to a comfort food casserole. Chicken, beef, or even seafood is mixed with raisins, tomato paste, peppers, spices, and cheese, and then baked. Do try it if you see it on a menu. And remember, cheese is loaded with calcium, so if you know what’s “Gouda” for you, head out and enjoy some of this delightful Dutch cheese today! And take some authentic “Gouda from Holland” home with you. It’s available in fine shops and grocery stores all over the island. K
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