I just read that more than half of all cheese eaten in the world is gouda. And I thought I was so original in my preference for it.
I need a new favorite cheese to stand out more.
14 responses to “Gouda”
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Halloumi? That’s my fave.
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I don’t think I’ve even heard of it.
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Fry the cheese in olive oil with a bit of pepper, then serve with olives, it’s a delicious snack!
http://www.davidlebovitz.com/2013/10/fried-halloumi-haloumi-cheese-recipe/LikeLike
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I’ve wanted to try grilled halloumi—hmm.
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I don’t see the point in individuating cheese choices, but since you asked:
Contrarian choices which nobody likes*:
Casu Marzu (aka Sardinian dare cheese)
American cheese singles :pCheese I actually like:
Fontinella (for grating over pasta, I can never really find it though).
Blue Cheese (in lieu of salad dressing)
Gorgonzola (great in gnocchi)
Extra sharp cheddar
Grana padano (grating over pasta)
Ricotta (on waffles)
Fresh mozzarella
Fresh paneerOk cheeses:
Monterrey Jack
Cream cheese
whatever cheesecake is made of (Neufchâtel).LikeLike
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Try stilton. I like apricot stilton. It’s a white dessert cheese or you could try the blue variety, which has blue colored veins and in the old days was eaten with mites. You could revive that tradition and really stand out 😀
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I’m not prepared to make any effort to stand out. The cheese on question must be very bland and mild.
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Clarissa if you like Dutch Gouda, have you tried Jarlsberg, which is Norwegian. Viking cheese!
Shakti the French and Italians do big up their cheeses and I like quite a few of the ones you mentioned, but Blue Cheese – which one, there are dozens? My fave blue is Dolcelatte – Italian again.LikeLike
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Yes, I’m eating Jarlsberg right now!
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I like Swiss cheese (?). Quite hard cheese with holes or “eyes.”
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Gouda was and is aggressively marketed by the Dutch and is a colonizing cheese. Bland and mild alternative Danish Havarti, known as Danbo in DK.
But, you do not like Manchego? (I like Spanish cheese, a great unknown tribe of cheeses.) Also St. André and this French one which has been invented recently, fromage D’Affinois, are mild but not boring.
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Gjetost by Ski Queen. Really novel. Sweet.
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Careful, you’ll turn into Wallace from “Wallace & Gromit”, craving cheese all the time. 🙂
One day, without realising it, you’ll find yourself moving closer to the Cheddar Gorge … or perhaps you’ll settle into the Cotswolds, where you can enjoy plenty of Double Gloucester with strong chives. [grin]
Actually, since you want to turn into a cheese hipster of some kind, I suggest you seek out some “queso menonita” from Northern Mexico, which of course you can turn into some lovely cheese dip with the addition of tepin and pequin chiles …
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