Randy Chandler
Gouda is a popular choice for cheese boards, and there are several ways to prepare and present it. Firstly, it's important to prepare your workspace with a clean, spacious cutting board and a sharp knife. Depending on the texture of the cheese, you can cut it into thin, triangular slices or crumble it. If you want to serve it as a wedge, you can slice the wheel down the centre and then divide each half into smaller wedges. To preserve the cheese, limit its exposure to oxygen and keep it wrapped and refrigerated.
How to put gouda on a cheese board
| Characteristics | Values |
|---|---|
| Preparation | Prepare your workspace, gather tools, and select the right knife. A cheese wire or a long, sharp knife with a thin blade is best. |
| Temperature | Let the cheese reach room temperature before cutting to enhance flavor and soften it. |
| Cutting | Cut the wheel into wedges to offer guests a classic, accessible way to enjoy gouda. Cut in long, thin triangles or crumble if it's dry and hard. |
| Rind | You can remove the rind on the top and bottom, but leave it on the back edge. |
| Preservation | Keep the surface area small and wrap in wax paper and then shrink wrap to limit oxygen exposure and prevent mould. |
| Storage | Store in a cool place, ideally a refrigerator, and avoid freezing. |
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What You'll Learn
Preparing your workspace and tools
Firstly, ensure your workspace is clean and spacious, providing ample room for manoeuvring and slicing the cheese. A clean, sanitary environment is crucial when handling food products. Prepare a large cutting board, preferably made of bamboo or hardwood, as your foundation. The surface area of the cutting board is essential to accommodate the cheese wheel and allow for easy slicing and manipulation.
Next, select the right knife for the job. A cheese wire or a long, sharp knife with a thin, sharpened blade is ideal. The sharpness of the blade is paramount, as a dull knife can mangle the cheese, affecting its appearance and texture. Take the time to sharpen your knife beforehand if needed, ensuring it will glide through the cheese with precision and minimal effort. If you opt for a cheese wire, ensure it is taut and free from any wear or tears.
Before handling the cheese, it is imperative to prioritise safety and cleanliness. Wash your hands thoroughly, and if you have a cutting glove, it is advisable to wear it to protect your hands from any potential cuts or injuries. You may also want to wear an apron to keep your clothes clean. Additionally, consider the size of the Gouda cheese wheel and the amount of cheese you require. This assessment will guide your cutting strategy and the type of slice you aim to create.
Lastly, let the cheese wheel acclimate to room temperature. Cheese straight from the refrigerator can be too firm, making it challenging to cut cleanly. Allow the Gouda to sit out for approximately one to two hours before cutting. This step enhances the cheese's natural flavours and softens it, facilitating a smoother cutting process. During this time, you can carefully remove any packaging or rind that may need to be peeled away. However, if the rind is thin and edible, you may choose to leave it on based on personal preference or presentation style.
By meticulously preparing your workspace, tools, and the cheese itself, you will be well-equipped to create a visually appealing and delicious Gouda presentation on your cheese board.
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Cutting techniques for wedges
When preparing a cheese board, it's important to consider the type of cheese you're working with and how you can best showcase its flavour and texture. Here are some cutting techniques specifically for wedges of Gouda cheese:
First, prepare your workspace and gather the necessary tools. A clean, spacious cutting board made of bamboo or hardwood is ideal as it provides ample room for slicing the cheese. For the knife, a cheese wire or a long, sharp knife with a thin blade is best as it will slice through the cheese with precision and minimal effort.
Before cutting the cheese, visually plan your cuts. If you want wedges, you can mark the top of the cheese wheel with shallow cuts to guide you. When cutting the wedges, ensure that each piece is appropriately portioned for sampling. You can cut the wedge into long, thin triangles running the length of the original wedge. Leave the rind on the back edge, and if the wedge is too thin, the triangles may come out looking spindly. If the cheese is hard and crumbly, cut the wedges a bit thicker to mitigate the risk of crumbling.
If you're working with a long-aged, dry, hard, and brittle Gouda, let it crumble! You can jab it with your knife or spreader and leave the rind on the plate with the crumbles piled inside. This way, your guests can break off pieces themselves, which is quite satisfying.
Once you've cut your desired amount of cheese, wrap the rest of the wheel to preserve it. Cover the exposed surface with wax paper and then with shrink wrap to limit oxygen exposure and prevent moulding.
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How to cut long, thin triangles
When preparing a cheese board, it is important to cut the cheese into aesthetically pleasing shapes while also preserving the cheese's structure and limiting oxygen exposure. To cut long, thin triangles out of a Gouda wedge, follow these steps:
First, assess the thickness of your wedge. If it is too thin, the triangles may appear spindly. The ideal wedge should be thick enough to form long isosceles triangles with a decent-sized base. Next, decide whether to keep the rind on or remove it. You can remove the rind from the top and bottom of the wedge, but it is recommended to leave it on one side, creating a base for the triangles.
Now, take a clean, sharp knife and begin slicing. Cut the Gouda wedge in half, and then slice each half into thin, long triangles. Imagine you are cutting a pizza into triangular slices, with the tip of each triangle meeting at the center. Ensure the triangles have a good base of rind to prevent crumbling. If the cheese is hard and crumbly, it may be easier to crumble it with a knife or spreader, creating attractive cheese crumbles.
Finally, consider the presentation. You can fan out the triangles or reassemble them into the original wedge shape. If you have cut the rind off, you may be able to stand the triangles upright. Remember to serve the cheese at room temperature, and enjoy the delicious taste of Gouda!
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Storage and preservation
Wrapping:
The way you wrap Gouda significantly impacts its longevity and taste. The goal of wrapping cheese is to provide breathability while preventing dryness. One effective method is to first wrap the cheese in parchment paper, waxed paper, or cheese paper, which allows the cheese to breathe and protects its moisture. Then, add a layer of plastic wrap or a plastic bag to prevent the cheese from absorbing other flavors in the fridge. For a large block or wheel of cheese, consider wrapping it in damp cheesecloth, then in paper, and finally in loose plastic wrap. If you prefer to avoid plastic, wrap the cheese tightly in paper and re-wrap it in fresh paper every two to three days.
Refrigeration:
Refrigeration is crucial for preserving the flavor and texture of Gouda. Store Gouda in the lower part of the refrigerator, where the temperature is more consistent and slightly cooler, ideally between 35-45°F (1.7-7.2°C). Avoid freezing temperatures, as this can alter the cheese's texture. If your Gouda is aged and dry, it can be stored in a less humid environment within this temperature range. Young Gouda, on the other hand, should be kept in a slightly more humid environment to retain its moisture.
Cutting and Serving:
When cutting and serving Gouda, it's best to limit oxygen exposure by keeping the surface area of the cheese as small as possible. Only cut the wedge you need, and wrap the rest. You can cut the cheese into long, thin triangles running the length of the original wedge, leaving the rind on the back edge. If your Gouda is hard and crumbly, feel free to crumble it with a knife or spreader, leaving the rind on the plate with the crumbles piled inside.
Mold and Dryness:
If you encounter mold on your Gouda, simply cut off at least an inch around and below the mold spot, and the rest of the cheese should still be safe to enjoy. Similarly, if you notice any dry or hard spots, cut them off, and the remaining cheese will still be edible.
Flavor Preservation:
For flavored Gouda, such as those infused with herbs or spices, take care to prevent flavor transfer from strongly scented foods in the fridge. Wrapping them in parchment paper can help protect their nuanced flavors.
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Presentation on a cheese board
When presenting Gouda on a cheese board, there are a few things to consider. Firstly, it is important to prepare your workspace and gather the necessary tools, including a clean, spacious cutting board and a sharp knife. The type of knife you use will depend on the texture of the Gouda; for a hard, dry Gouda, a cheese wire or a knife with a thin blade is best, whereas a crumbly cheese can simply be broken up with your hands. If you are planning to serve the Gouda within a few days, it is best to keep it intact until then, but if you do cut it, wrap the exposed surface with wax paper and then a layer of shrink wrap to limit oxygen exposure and prevent mould.
When you are ready to serve the Gouda, cut a wedge from the wheel and lay it flat on the cutting surface for stability. Using a sharp knife, apply a gentle sawing motion to create uniform, thin slices or triangles. If the cheese is very hard and crumbly, it may be difficult to cut, so you may prefer to crumble it with your hands, leaving the rind on the plate with the crumbles piled up inside. You can remove the rind from the top and bottom of the wedge, but it is recommended to leave it on one side to improve guests' access to the cheese.
If you are working with a large Gouda wheel and want to create a more impressive presentation, you can cut the wheel in half and use a cheese planer to make paper-thin triangular slices. This method can also be used for other types of cheese wedges, such as Manchego. When cutting the Gouda, it is important to prioritise safety and cleanliness by washing your hands and using a protective cutting glove.
Finally, when arranging the Gouda on the cheese board, consider the other cheeses and accompaniments you are serving. Gouda pairs well with a variety of foods, including fruits, nuts, crackers, and charcuterie. Get creative with your presentation, using the different colours and textures of the foods to create a visually appealing display.
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Frequently asked questions
First, let the cheese wheel come to room temperature so it softens and the flavours are enhanced. Then, prepare your workspace and tools: a clean, spacious cutting board and a sharp knife. Next, decide on the size of the wedges or slices you want and cut the wheel accordingly. You can cut the cheese into long, thin triangles or crumble it into an amphitheatre shape, leaving the rind on the plate.
To store leftover gouda, wrap the cut side of the cheese wheel with wax paper, then cover it with shrink wrap, securing it tightly to avoid air bubbles. Store the wrapped cheese in the refrigerator.
When cutting the cheese, always use a clean knife and avoid cutting it into small pieces. If you do cut it into small pieces, remove the cheese from the rind and wrap the pieces in seran wrap, pressing the flat surfaces against the counter to remove any air.
