It’s All Gouda
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.
Here’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.
We 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.
A 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. ;-)