Smoked Gouda: The Perfect Pairing With These Cheeses

Smoked gouda is a popular cheese with a strong flavour and a creamy texture. It is made from cow's milk and has a yellow hue. It pairs well with many types of cheese, especially extra sharp white cheddar. It is a versatile cheese that can be used in dishes such as mac and cheese, sandwiches, and charcuterie boards.

Smoked gouda mac and cheese

Ingredients:

• 1 lb short pasta, elbow macaroni or shells
• 16 ounces (2 x 8-ounce blocks) smoked gouda cheese, grated and divided
• 8 ounces extra sharp white cheddar cheese, grated
• 1/2 cup (1 stick) unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups heavy whipping cream
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground mustard
• 1 teaspoon garlic powder
• 1/4 teaspoon ground nutmeg
• Optional: 4 slices of bacon, crumbled

Method:

Preheat the oven to 350°F.

Cook the pasta according to the package directions, aiming for al dente, and then set it aside.

In a large Dutch oven or pot, heat the butter over medium-low heat. Once melted, add the flour and whisk until it has dissolved. Then slowly add the heavy cream and milk. Stir the mixture and let it come to a slight boil. Add in the spices and stir again.

Next, add in 8 ounces of smoked gouda cheese and the white cheddar cheese. Whisk until the cheese has melted.

Add the pasta and mix everything together, ensuring that all the pasta is coated in sauce. Add salt to taste.

Transfer the mixture to a large, lightly greased baking dish. Top with the remaining 8 ounces of smoked gouda cheese.

Bake for 25-30 minutes, or until the mac and cheese is golden and bubbly.

Let it cool for 15 minutes and serve warm. For an extra treat, add crumbled bacon on top!

Tips:

• The strong flavour of smoked gouda can be balanced with extra sharp white cheddar.
• Grate your own cheese, as pre-shredded cheese has a coating that prevents it from getting ultra-creamy.
• This dish is best served baked in the oven, but can also be enjoyed straight from the stovetop.
• Any kind of short pasta works well, such as elbow macaroni, cavatappi, or shells.

Variations:

For a creamier sauce, add an extra 1/2 cup of heavy cream. For some extra spice and flavour, try adding crumbled bacon or sausage, jalapenos, or a few dashes of hot sauce.

A Perfect Side Dish:

Enjoy!

Pairing with crackers

Smoked gouda is a semi-hard, yellow cheese made from cow's milk. It has a creamy, nutty, and full-bodied taste, and is a popular choice for charcuterie boards and sandwiches. When pairing smoked gouda with crackers, there are a few key considerations to keep in mind.

First, choose a cracker that complements the smoky flavour of the gouda. A plain, neutral-flavoured cracker, such as a water cracker or a simple wheat cracker, can work well as it will not overpower the cheese. However, if you're feeling adventurous, try a cracker with a subtle smokey flavour to enhance the taste of the gouda.

Second, consider the texture of the cracker. Smoked gouda has a creamy texture, so pairing it with a crisp or crunchy cracker can provide a pleasant contrast. Look for crackers that are baked until golden brown and have a sturdy texture that can stand up to the creaminess of the cheese.

Third, don't be afraid to experiment with different types of crackers. In addition to traditional wheat crackers, there are many other options available, such as rye crackers, seed crackers, or even gluten-free varieties for those with dietary restrictions. You could also try crackers with added ingredients such as herbs, spices, or dried fruits, which can provide interesting flavour combinations.

Finally, remember that the quality of the cracker matters. Look for crackers that are made with high-quality ingredients and have a fresh, crisp texture. Avoid crackers that are overly processed or contain artificial ingredients, as they may detract from the flavour of the cheese.

When it comes to pairing smoked gouda with crackers, the key is to find a balance between complementing and contrasting flavours and textures. By choosing high-quality, flavourful crackers that enhance the unique taste of smoked gouda, you can create a simple yet sophisticated snack that's perfect for any occasion.

Smoking gouda at home

Smoked gouda is a popular cheese with a strong, smoky flavour. It is possible to smoke gouda at home, either indoors or outdoors, and it is a fairly simple process.

Choosing your gouda

Gouda is a semi-hard, yellow cheese made from cow's milk. Younger gouda is milder, smoother, and softer, whereas aged gouda has a stronger flavour and is harder. For smoking, it is best to use a younger gouda, as it will take on the smoke flavour more easily.

Smoking equipment

There are a few different ways to smoke gouda at home, depending on your equipment and space. You can use a smoking gun, an electric smoker, a charcoal grill or smoker, or a gas grill.

Smoking process

When smoking gouda, it is important to keep the temperature low, as gouda can start to melt at temperatures between 80°F and 90°F. The ideal outdoor temperature for smoking is below 40°F, so it is best to smoke gouda in the winter. To keep the temperature low, you can use ice pans or a rimmed baking sheet filled with ice, which will help to keep the cheese cool while it smokes.

For indoor smoking, a smoking gun is a good option. Place the cheese in a food storage bag or container, add wood chips to the gun, insert the nozzle into the container, and smoke for 30-60 seconds.

For outdoor smoking, prepare your smoker or grill by filling the wood tray or smoker box with your chosen smoking wood chips. If using charcoal, use a smoke tube or smoker box, or place a wood chunk directly on the charcoal. Set your smoker to its lowest temperature, or, if using charcoal or gas, light only one burner on low.

Place the cheese on a tray of ice, and put the tray in the smoker or grill, as far away from the heat source as possible. Smoke the cheese for 20-60 minutes, depending on your desired level of smokiness.

Storing your smoked gouda

After smoking, wrap your gouda in parchment paper and place it in the refrigerator for a couple of days. Then, transfer it to a vacuum-sealed bag or airtight container and store it in the refrigerator for at least another week before eating. This allows the smoke flavour to mellow and permeate the cheese.

Smoked gouda will last for about two to three weeks in the fridge.

Gouda's characteristics

Gouda is a semi-hard, yellow cheese made from cow's milk. Younger gouda is mild, smooth, and soft, while aged gouda has a stronger flavour and is harder in texture. The cheese is smooth in texture, with a nutty and sweet flavour. It is one of the most popular cheeses in the world, likely due to its friendly flavour. It is commonly used on charcuterie boards, in sandwiches, and as fondue.

Gouda has a creamy, yellow interior and an edible, smoky brown rind. It is named after the city of Gouda in the Netherlands, where it originated. It is one of the most popular cheeses in the world, accounting for 50 to 60 percent of global cheese consumption.

Smoked gouda is a variant of this famous cheese, cold-smoked in brick ovens over flaming hickory chip embers. This process gives the cheese a smoky flavour. The smoke time can range from 30 minutes to an hour, depending on the desired intensity of the smoky taste.

Gouda is a versatile cheese that can be enjoyed on its own, with crackers, or used in recipes such as mac and cheese. It is a popular choice for cooking due to its creamy texture and full-bodied taste.

History of gouda

Gouda cheese is one of the oldest surviving types of cheese in the world, with recorded history dating back to 1184. It is named after a city in Noord-Holland, the Netherlands, and has been produced throughout the country for centuries.

Gouda is generally made from cow's milk, though it can also be made from goat's or sheep's milk. It has a creamy, nutty, and full-bodied taste, and a pungent aroma. It is usually coated in a yellow wax, which prevents it from drying out during maturation.

While the city of Gouda gave the cheese its name, it is almost certain that the cheese did not originate there. Gouda was a trading hub during the Middle Ages and Renaissance, and it held a monopoly on the cheese trade, possessing the largest cheese market in the Netherlands. Local traders still travel to Gouda during the warmer months to sell their cheese, often dressing up in traditional clothes.

Over 300 farms in the Netherlands continue to make Gouda in the traditional way, using unpasteurized milk and historical methods. This type of Gouda is called "Boerenkaas" (farmer's cheese) and is protected under EU trade laws.

Today, Gouda cheese is an international staple and is considered one of the most popular cheeses in the world.

Frequently asked questions