Skip to content

It’s All Gouda

April 1, 2014

Back in early February, the League of Urban Cheesemakers came together to share our Goudas. You can read about how I made mine here. I’ve gotten a bit behind in my reporting though, so I’ll be brief… and mostly pictorial.

IMG_2006Here’s our motley collection of Dutch lovelies. Once again, we all used the same recipe, but had so many different results. With a hard cheese like Gouda, there was the variable of rind treatment. Most had natural rinds, a few were waxed or coated with cream wax, one was bandaged, one had even been rubbed with paprika.

IMG_2002We enjoyed the cheese with a few accompaniments. There were the usual crackers and wine, but there were a few amazing homemade treats as well; sourdough, backyard honey, jam, barley wine and home-brewed beer… it’s so exciting to be part of a group with such crafty kitchen skills.

IMG_1998A new tradition we’ve started is to bring a store-bought example (or two or three) of the subject cheese, so that we can all taste the “real thing.” (You can see them in the lower right corner of the photo above.) We had three nice Goudas for comparison, which tended to be a lot sweeter and caramel-y than the Goudas we had made. We decided most of ours tasted more like Cheddar, which I think means they were more acidic than they should have been… but there wasn’t a bad one among them. In fact, they were all Gouda. ;-)

IMG_1997

 

 

About these ads
5 Comments leave one →
  1. April 2, 2014 6:33 am

    The League of Urban Cheesemakers… what wonder is this? And a Gouda that tastes like cheddar sounds like the perfect Gouda!

  2. April 3, 2014 8:14 am

    Yep, it IS a wonder – such a cool group to be part of! There’s a little more background in this post: http://milksleap.wordpress.com/2013/08/27/membership-has-its-benefits/

  3. Laura permalink
    April 6, 2014 1:49 pm

    Sounds awesome!

  4. April 21, 2014 10:58 am

    Did the coconut rind impart a flavor on the gouda?

    • April 24, 2014 10:38 pm

      Very slightly, I think. Some people who tried the cheese claimed they could taste the coconut, especially near the rind. I couldn’t detect it much, but it did have a nice flavor over all and the coconut oil worked well as a coating.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 54 other followers

%d bloggers like this: