Cheese Pairing: The Perfect Match For Gouda Sauce

Gouda is a semi-soft cheese with a high butterfat content, making it an excellent choice for cheese sauces. Its low acidity means the sauce stays nice and creamy, and it melts much better than harder cheeses like cheddar.

While gouda is delicious in a cheese sauce on its own, you can also combine it with other cheeses for a more complex flavour. For example, a gouda and cheddar cheese sauce is a popular combination, and you can also add cornstarch instead of flour to make it gluten-free. If you're making macaroni and cheese, you could try using a combination of three different cheeses. Other cheeses that go well with gouda in a sauce include Gruyere, Monterey Jack, and smoked cheddar.

Smoked gouda cheese sauce

Recipe

A simple smoked gouda cheese sauce can be made in just 10 minutes. This recipe uses butter, garlic, ground mustard, paprika, flour, milk, horseradish sauce, and of course, smoked gouda.

Start by melting the butter in a saucepan over low heat. Add the garlic and cook for a minute or two until fragrant. Next, whisk in the ground mustard, paprika, and flour to form a roux. Slowly add the milk, whisking vigorously to avoid lumps, and cook until the mixture thickens. Then, add the shredded cheese in small handfuls, whisking to ensure it melts and combines with the sauce. Finally, season with salt, pepper, and horseradish sauce to taste.

Serving Suggestions

This creamy and tasty sauce can be used in a variety of ways. Try it as a dip for fries, pretzels, tortilla chips, or veggies. It's also great drizzled over sausage, or used as a topping for pasta, rice, or burgers. For a more indulgent treat, pour the sauce over cheese fries, or use it to make mac and cheese.

Variations

While smoked gouda is a delicious choice for a cheese sauce, you can also experiment with different kinds of cheese. Try using Monterey Jack, Gruyere, or even cheddar, though the sauce may not be as creamy. For a more complex flavour, add some spices or herbs, such as parsley or paprika.

So, there you have it! A versatile and delicious smoked gouda cheese sauce that can be used to elevate a variety of dishes.

Sharp cheddar cheese with gouda

Sharp cheddar and gouda are both cow's milk cheeses, but there are some distinct differences between the two. Firstly, gouda has a higher fat content, at 76%, compared to sharp cheddar, which typically ranges from 7% to 40%. This higher fat content gives gouda a creamier texture and makes it melt more easily than sharp cheddar, which has a lower fat content and a harder texture.

When it comes to taste, gouda has a sweet and nutty flavour, while sharp cheddar has a stronger, more pungent flavour that is less sweet and more buttery. In terms of appearance, gouda is a semi-hard cheese with a signature yellow or orange natural rind, while sharp cheddar is harder and rindless.

Despite their differences, sharp cheddar and gouda can be used interchangeably in many cheese recipes, such as sauces. For example, a simple gouda cheese sauce can be made by combining butter and flour in a saucepan, adding milk, and then stirring in shredded gouda until smooth. This sauce can be used as a dip for fries, pretzels, or tortilla chips, or as a topping for pasta, vegetables, or burgers. To add some extra sharpness to the sauce, you could try incorporating some sharp cheddar into the mix.

The key to a good cheese sauce is experimentation. You can easily adjust the consistency of the sauce by adding more or less milk, and you can play around with different combinations of cheeses to find the perfect balance of flavours. For a sharper sauce, try adding more sharp cheddar, or for a smokier flavour, incorporate some smoked gouda. You could even throw in some other melting cheeses, such as Havarti, Muenster, or Gruyère, to create a unique and delicious blend.

Macaroni and cheese

Ingredients

• Pasta: Elbow macaroni, shell pasta, fusilli corti bucati, or cavatappi are great options.
• Butter: Use unsalted or salted butter, depending on the recipe.
• Flour: All-purpose flour is the best option.
• Milk: Whole milk is recommended for the creamiest result, but skim, 1%, or plant-based milk can also be used.
• Cheese: Gouda is the star, but sharp cheddar, parmesan, Velveeta, goat cheese, and smoked gouda can also be added for extra flavour.
• Spices: Nutmeg, black pepper, garlic powder, paprika, and ground mustard are commonly used to add flavour.
• Toppings: Breadcrumbs, bacon, and extra cheese can be added on top for a crispy, cheesy crust.

Method

First, cook the pasta according to the package instructions. Drain and set aside.

To make the cheese sauce, melt butter in a saucepan over medium heat. Add flour and whisk until combined and lightly browned. Gradually whisk in milk, stirring constantly. Add spices and shredded cheese, and cook until the cheese is melted and the sauce is smooth and thick.

Combine the cooked pasta and cheese sauce, stirring until the pasta is coated.

For a crispy, cheesy crust, transfer the mixture to a baking dish, top with extra cheese, and bake at 350-375°F for 15-30 minutes, or until golden and bubbly.

Tips

• Grate the cheese yourself instead of buying pre-shredded cheese, as it melts better and has a better flavour.
• For a less creamy option, replace some of the milk with heavy cream.
• To make a crunchy topping, melt butter and mix with breadcrumbs, then sprinkle over the macaroni and cheese before baking.

Nacho cheese sauce

Ingredients:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup of milk (whole or half-and-half)
• 8 ounces of shredded Gouda cheese
• A pinch of salt (adjust to taste)
• Optional: green chillies, cayenne pepper, pickled jalapeños, or hot sauce

Instructions:

• Grate the Gouda cheese and set it aside.
• In a medium saucepan, melt the butter over medium-low heat.
• Add the flour to the melted butter and whisk until smooth.
• Slowly pour in the milk, whisking continuously until the mixture is combined.
• Increase the heat to medium and continue whisking until the milk and flour mixture thickens.
• Add the shredded Gouda cheese to the saucepan and stir well until melted.
• For an extra creamy consistency, give the sauce a few vigorous stirs after the cheese has melted.
• Taste the sauce and adjust the salt to your preference.
• If you want to add some spice to your sauce, you can include green chillies, a pinch of cayenne pepper, pickled jalapeños, or a splash of hot sauce.
• Serve the nacho cheese sauce warm with your favourite dippers!

Tips:

• For the best melting results, grate your own cheese. Pre-packaged or pre-shredded cheese contains additives that can affect its melting ability.
• This nacho cheese sauce can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of milk as needed to adjust the consistency.

Gluten-free cheese sauce

A gluten-free cheese sauce is a great option for those with gluten intolerance or coeliac disease. It can be used as a dip, poured over vegetables, meat, or fries, and even used to make mac and cheese.

Ingredients

To make a gluten-free cheese sauce, you will need:

• Butter
• Cornstarch or gluten-free flour (e.g. sweet rice flour, cornstarch, arrowroot, or tapioca starch)
• Milk (or a dairy-free alternative)
• Cheese (cheddar, gouda, gruyere, parmesan, monterey jack, etc.)
• Salt
• Optional: garlic, mustard, paprika, horseradish, etc.

Method

• Melt butter in a saucepan over medium-low heat.
• Add gluten-free flour or cornstarch and whisk until smooth.
• Slowly add warmed milk, whisking constantly, until combined.
• Continue to cook and whisk until the mixture thickens.
• Remove from heat and add shredded cheese, a little at a time, stirring until melted and smooth.
• Season with salt to taste.
• Serve immediately or store in the fridge for up to 3 days.

Tips

• Warm the milk before adding it to the flour or cornstarch to prevent the sauce from curdling or breaking.
• Grate your own cheese for the smoothest sauce.
• If your sauce becomes grainy or curdled, add lemon juice, white wine, or warmed heavy cream and whisk vigorously until smooth.
• To reheat, do so slowly over low heat or in the microwave in short bursts, stirring frequently.

Frequently asked questions