Bushra Griffith
Gouda is a hard, sweet cheese that pairs well with a variety of foods and drinks. It can be eaten with fruit and bread on a cheese platter, or enjoyed with a glass of wine. Gouda is also great in sandwiches, vegetable dishes, and other cooked recipes. When it comes to cutting and serving gouda, it is important to first let the cheese acclimate to room temperature. Cheese straight from the refrigerator can be too firm, making it difficult to cut cleanly. Once the cheese has reached room temperature, you can cut it into wedges or slices, depending on your preference. If you are cutting a wedge, place the tip of the knife at the center of the wheel and make a straight cut from the center to the outside edge. If you are cutting slices, lay the wedge on its flat side and begin slicing from top to bottom. Remember to use a protective cutting glove and keep your fingers clear of the knife's path. After cutting, you can serve the gouda on a platter or wrap it and store it in the fridge.
| Characteristics | Values |
|---|---|
| Cheese type | Gouda |
| Cheese texture | Hard |
| Cheese flavour | Sweet |
| Preparation | Let the cheese reach room temperature before cutting |
| Cutting technique | Cut into wedges, then into long, thin triangles |
| Cutting tools | Kitchen knife, cheese planer, cheese grater |
| Serving suggestions | Fruit, bread, crackers, wine, sandwiches, grilled cheese, casseroles, vegetable dishes, mac and cheese |
| Storage | Refrigerate, wrap in plastic wrap or aluminium foil, or vacuum seal |
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What You'll Learn
Preparing the cheese wheel
First, let the cheese wheel come to room temperature. Cheese straight from the refrigerator can be too firm, making it challenging to cut cleanly. Remove the gouda from the fridge and let it sit for about one to two hours. This step will enhance the cheese's natural flavour and soften it slightly, making it easier to slice.
Next, inspect the cheese wheel for any packaging or rind that needs to be removed. Some gouda wheels come wrapped in wax or cloth, which should be carefully peeled away. If the rind is thin and edible, you may choose to leave it on based on your preference or presentation style. You can also decide to cut and remove only one side of the rind to improve access to the cheese and make it easier for guests to enjoy.
Before cutting the cheese, it is helpful to plan your cuts based on how you intend to serve it. If you are aiming for wedges, you can mark the top of the cheese wheel with shallow cuts as a guide. Consider the size of the wheel and the amount of cheese you need, as this will guide your cutting strategy and the type of slice you will make.
Finally, when you are ready to cut the cheese, use a sharp knife and apply a gentle sawing motion to create uniform, thin slices. This method requires patience and a steady hand but will result in beautifully presented pieces of cheese. Remember to prioritise safety during the cutting process. Use a protective cutting glove and keep your fingers away from the knife's path. Always keep the cheese wheel firmly secured to prevent any accidental slips or mishaps.
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Cutting the cheese into wedges
Cutting a wedge of Gouda cheese can be tricky, but it is one of the easiest ways to cut cheese. Before you begin, it is important to prepare the cheese properly. First, let the cheese wheel come to room temperature by removing it from the fridge and letting it sit for about one to two hours. This makes the cheese easier to cut and enhances its flavour. Next, remove any packaging or wax coating, although you can leave the rind on if it is thin and edible.
Once the cheese is prepared, you can start cutting. First, place the wedge on its flat side. Then, using a sharp knife, cut the wedge into long, thin triangles. Imagine you are cutting a pizza into triangles, with the tip of the knife at the centre of the wedge. Make a straight cut from the centre to the outside edge. Repeat this process, moving the blade about 45 degrees from the previous cut, until you have as many triangles as desired.
If the wedge is too thin, the triangles may come out looking spindly. In this case, you can cut the wedge in half and use a cheese planer to make paper-thin triangular slices. Alternatively, you can cut the wedge into horizontal slices. First, cut the wedge into four or five even slices. Then, cut the end piece near the rind in half crosswise.
Remember to only cut the amount of cheese you need and keep the rest wrapped and stored in the fridge. Enjoy your Gouda cheese with some fruit, bread, crackers, or wine!
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Slicing the wedges
Slicing wedges of Gouda cheese is a straightforward process. Before you begin, ensure that your cheese is at room temperature. This will make it easier to cut and enhance its flavour. If your cheese is still wrapped, remove the packaging. Some cheeses will have a wax coating that needs to be peeled away, but if the rind is thin and edible, you may choose to leave it on.
When slicing the wedge, lay it flat on its side on a cutting board. If you want to serve the cheese as a wedge, cut it into long, thin triangles that run the length of the original wedge. If the wedge is too thin, the triangles may come out looking spindly, so consider cutting the cheese into halves or thirds lengthwise before slicing into triangles. If you want to serve the cheese on a platter or in sandwiches, slice the wedges horizontally into 4 or 5 even slices.
If your cheese is especially hard and crumbly, it may be easier to cut the wedge in half and use a cheese planer to create paper-thin triangular slices. Alternatively, you can ask your cheesemonger to cut the cheese for you if you're serving it the same day.
Once you've sliced your cheese, arrange the pieces on a platter and serve. Remember to store any leftover cheese in the fridge, wrapped in plastic wrap or aluminium foil.
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Serving suggestions
Gouda is a hard, sweet cheese that pairs well with a variety of foods and drinks. Here are some serving suggestions for this versatile cheese:
Platters and Boards
Gouda is a popular choice for cheese platters and boards, where it can be served with fruits like pears and peaches, whole-grain bread, crackers, and wine. To prepare the cheese for a platter, cut the wheel into wedges, then slice the wedges horizontally for platters or sandwiches. You can also cut the wedges into thin, uniform slices or triangles, which are great for dipping into mustards or jams. If you're planning to serve the cheese in a few days, it's best to leave it intact until then.
Sandwiches
Gouda is a great addition to sandwiches, grilled cheese, or cold. Slice the cheese into thin, uniform slices and place them between slices of whole-grain bread. You can also grate the gouda and sprinkle it over your sandwich before grilling it.
Vegetable Dishes
Gouda can be grated or sliced and added to your favorite vegetable dishes. Sprinkle grated gouda over a warm vegetable dish to help it melt, or add slices of gouda to a casserole dish and bake it in the oven.
Storage and Preservation
If you have a whole wheel of gouda, it's important to store it properly to preserve its flavor and texture. Let the cheese wheel come to room temperature before cutting it, as cheese straight from the refrigerator can be too firm and difficult to cut cleanly. After cutting, wrap the remaining cheese in plastic wrap or aluminum foil and store it in the refrigerator for up to 3 weeks. If you're not planning to use it right away, you can also vacuum seal the cheese or freeze it, although some people believe that freezing affects the taste and texture.
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Storing the cheese
Storing cheese is a tricky business, and there is a fair amount of controversy on the subject. The best temperature for storing gouda cheese is between 35 and 45 degrees Fahrenheit, with high humidity. The crisper or vegetable drawer of your refrigerator is usually a good choice. If you have a large collection of cheeses, you may want to designate a drawer or container in the fridge just for cheese.
If you're storing a whole wheel of gouda, it's best to keep it somewhere with no light and at a temperature of 70 degrees Fahrenheit or less, no lower than 32 degrees Fahrenheit. If the ambient temperature is higher, the cheese will continue to ripen. If you don't have space in your fridge, keep it in a cellar, basement, or garage, or somewhere that's around 50 degrees Fahrenheit.
The goal of wrapping cheese is to provide breathability without letting the cheese dry out. Gouda cheese needs to breathe, so avoid wrapping it in plastic wrap, as this can cause mold production and affect the flavor. Instead, wrap gouda in parchment or waxed paper, then in plastic wrap or a plastic bag. Alternatively, you can use cheese paper, which is designed to allow access to air while protecting moisture. You can also wrap the cheese in a damp cheesecloth before wrapping it in paper and plastic.
Once you've cut into the cheese, cover the exposed surface with wax paper, then cover that with plastic wrap, removing as much air as possible. When you're ready to eat more, shave a little off the exposed surface, cut your desired amount, and rewrap the rest. Let the cheese sit for two hours at room temperature before eating.
It's a good idea to re-wrap cheese in fresh paper or plastic every two to three days. If you're storing a strong-smelling cheese, like blue cheese, wrap it and store it in its own plastic container to prevent odors from migrating.
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Frequently asked questions
To cut a wedge of gouda cheese, first let the cheese come to room temperature. Then, lay the wedge flat and slice it into long, thin triangles. You can also cut the wedge in half and use a cheese planer to make paper-thin triangular slices.
To cut a wheel of gouda cheese, first remove any packaging or wax coating. Then, place the tip of a sharp knife in the centre of the wheel and cut outwards to the edge. Repeat this process, placing the tip of the knife back in the centre each time, until you have the desired number of wedges.
To store leftover gouda cheese, wrap it in plastic wrap or aluminium foil and keep it in the fridge. If you have cut into the cheese, cover the exposed surface with wax paper and then with a layer of shrink wrap.
A good rule of thumb is to serve 3 to 4 ounces of gouda cheese per person if it is not the main course.
Gouda cheese pairs well with fruit, bread, and crackers. It can also be grated over vegetable dishes or used to make grilled cheese sandwiches.
