Andy Montoya
Gouda is a semi-hard cheese with a mild taste, a smooth and creamy texture, and a low melting point. Young Gouda has a higher moisture content, which allows it to melt more easily and evenly. It is one of the best cheeses for melting and can be used in a variety of dishes, including grilled cheese sandwiches, mac n cheese, quiche, burgers, and pizza. The best way to melt Gouda cheese is by using a double boiler, which provides less direct heat, creating a delectable texture.
| Characteristics | Values |
|---|---|
| Melting Point | Gouda is a semi-soft cheese with a low melting point |
| Texture | Supple, chewy, smooth, creamy |
| Flavour | Sweet, nutty, smoky, robust |
| Age | Younger Gouda melts better than aged Gouda |
| Moisture Content | High moisture content |
| Freezing | Can be frozen for up to 6 months |
| Storage | Wrap in parchment or wax paper and store in a Tupperware container in the warmest part of the fridge |
| Melting Method | Double boiler, low heat |
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What You'll Learn
How to melt Gouda cheese
Gouda is a Dutch cheese with a signature yellow colour or smoky flavour, depending on the type. It has a lower acidity than many other cheeses, giving it a sweeter flavour profile and a supple, chewy texture. Younger gouda melts better than aged gouda, which tends to be labelled, while younger varieties often have a red wax coating.
To melt gouda cheese, it is best to use low heat as high heat will cause it to become stringy. You can melt gouda in the oven, on the stovetop, or in a heat-safe bowl in the microwave. If using the microwave, melt the cheese in 15-second increments to achieve a smooth consistency.
If you are melting small pieces of leftover gouda, you can try grinding them to a powder, but this can be challenging to work with. You can also try melting the cheese in a bechamel, but this may burn before the cheese melts. A double boiler also may not be effective.
If you are melting small, leftover pieces of gouda, try dicing them into 1cm squares and placing them in a baking dish. Heat your oven to 400F for the best results. At 300F, the cheese will not melt, but at 400F, the pieces will transform into "little cheese poofs". You can squish them with a fork, and they will spring back.
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Gouda's texture and taste
Gouda cheese has a solid, dense, and springy texture. Young Gouda cheese is often smooth, creamy, and pale ivory to light yellow in colour. The texture of young Gouda is softer and smoother, making it ideal for melting. It has a mild, sweet, nutty, and aromatic flavour with hints of caramel. The cheese obtains its characteristic density from being compressed by weights.
As Gouda ages, its appearance changes to a richer golden hue, and its texture becomes more crumbly and firm. Aged Gouda is harder and has a crystalline appearance with visible protein crystals. The longer ageing process results in a more intense and complex flavour. The ageing process can range from a few weeks to years, and during this time, the cheese releases moisture, resulting in a denser and more consistent texture.
The texture and taste of Gouda depend on several factors, including moisture content, fat content, acidity, and age. Gouda typically has a high moisture content, ranging from 40% to 50%, contributing to its softer and creamier texture. The fat content in Gouda ranges from 20% to 40%, influencing both the texture and flavour. The fat allows for the transportation and release of flavour-enhancing chemicals, increasing the overall flavour profile.
Gouda is a semi-hard cheese when young and becomes harder as it ages. The production process, including the washing of the curd and brining, contributes to its lower acidity and distinctive sweet flavour. The brine solution gives Gouda its unique taste and helps develop its texture by slowing down bacterial activity. Gouda is a versatile cheese, suitable for melting when young and excellent for grating when aged.
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The best cheeses for melting
Mozzarella, a mild, milky-flavoured cheese, is a good melting cheese. It is iconic for its contribution to pizza, but it can also be used as a topping for lasagne or chicken Parmesan. For superior meltability, look for a full-fat, high-moisture mozzarella, like small balls packed in water.
Gouda, a sweet and supple cheese with a low acidity, is another good melting cheese. Younger Gouda melts brilliantly, and it is often coated in red wax. Smoked gouda has a robust flavour and remains smooth and supple enough to melt.
Other good melting cheeses include Fontina, which is buttery and smooth with a rich and creamy finish, making it ideal for melting into sauces and soups. Provolone, a substitute for Fontina, is also good for melting. It softens into a satisfyingly ropy chew.
American cheese is also known for its melting capabilities. It is a regulated blend of cheddar and/or Colby cheese mixed with sodium citrate or another emulsifier. Its reputation has been tarnished by its association with inferior "cheese products".
Other cheeses that melt well include cheddar, Muenster, Colby, and Monterey Jack.
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Freezing and storing Gouda
Gouda cheese can be frozen, but it is not generally recommended as freezing will alter the flavor and texture of the cheese. When defrosted, the cheese will become crumbly. If you do choose to freeze your gouda, it should be wrapped in parchment or wax paper and then placed in a plastic bag or container. It can then be stored in the freezer for up to six years. When you are ready to use it, defrost the cheese in the refrigerator and use it for cooking.
When storing gouda in the refrigerator, it is important to provide some breathability to the cheese without letting it dry out. One way to do this is by wrapping the cheese in parchment or wax paper and then loosely in plastic wrap or a plastic bag. Alternatively, you can use cheese paper, which provides breathability while protecting the cheese's moisture. If you are storing a large block or wheel of cheese (larger than three pounds), wrap it in damp cheesecloth, then in paper, and finally in loose plastic wrap.
The best temperature for storing cheese is between 35 and 45 degrees Fahrenheit, with high humidity. The crisper or vegetable drawer of the refrigerator usually provides good conditions for cheese storage. 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 have a whole wheel of gouda, it is recommended to preserve it somewhere with no light and at a temperature of 70 degrees Fahrenheit or less, but no lower than 32 degrees Fahrenheit. When cutting into the wheel, only cut the wedge that you need. Cover the exposed surface with thick wax paper, then cover with thin shrink wrap, securing it tightly to avoid air leaking in. When you are ready for another serving, shave off a small amount of the exposed surface and let the cheese sit for two hours at room temperature before eating.
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Gouda's versatility in dishes
The melting point of Gouda cheese varies depending on the age and type, but it typically falls between 115-125°F (46-52°C). This temperature range is important to know when cooking with Gouda, as it will impact the texture and behaviour of the cheese in dishes. Due to its unique melting properties and flavour profile, Gouda is an incredibly versatile cheese that can enhance a wide variety of dishes. Here are some ways to take advantage of Gouda's versatility in your cooking:
When melted, Gouda becomes creamy and smooth, making it perfect for grilled cheese sandwiches, paninis, and quesadillas. Its mild flavour and meltability also make it an excellent choice for mac and cheese, adding a creamy texture and a subtle tang. For a classic, comforting dish, try a traditional Dutch Gouda and macaroni bake, where the cheese is combined with cream and spices for a rich, indulgent meal. Gouda's melting properties also lend themselves well to fondues—its smooth, creamy texture is perfect for dipping, and its mild flavour won't overpower the other ingredients.
Beyond its melting capabilities, Gouda's versatility extends to its ability to add flavour and texture to a variety of dishes. When used in a solid state, Gouda can provide a nice, sharp flavour and a crunchy texture. Grated over salads, soups, or pasta dishes, it adds a salty, tangy flavour and a contrasting texture. Try using smoked Gouda in these applications for an even more distinct flavour profile. Gouda also works well in cheese plates and charcuterie boards, where its unique flavour can be showcased alongside other complementary cheeses, meats, and condiments.
As a key ingredient in many recipes, Gouda can be incorporated into dishes like gougères, quiches, and soufflés, adding a subtle tang and creamy texture. It can also be used in stuffed dishes, such as stuffed chicken breasts or peppers, where its melting qualities can enhance the overall flavour and texture of the dish. When baking, Gouda can be a great alternative to other cheeses in savoury muffins, scones, or biscuits, providing a slightly sweet, nutty flavour.
Lastly, Gouda's versatility extends to its ability to pair well with a variety of ingredients. Its mild flavour means it can be paired with stronger flavours without being overwhelmed. Try pairing Gouda with fruits like apples, pears, or grapes, as well as nuts and honey, for a delicious and elegant snack or appetiser. In terms of beverages, Gouda pairs well with a variety of wines, from light and fruity whites to fuller-bodied reds, as well as craft beers and ciders, making it a versatile cheese for entertaining and creating sophisticated flavour profiles.
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Frequently asked questions
The best way to melt gouda cheese is to use a double boiler, which provides less direct heat for delicate cooking tasks like melting cheese. Cut the cheese into small, uniform pieces and place them in the top pan of the double boiler. Stir the cheese every 2-3 minutes until fully melted, which should take approximately 15-20 minutes.
If you are melting a small amount of gouda cheese, reduce the heat to low after the water in the double boiler comes to a slow boil to prevent the cheese from sticking to the sides of the pan. If you want to impart a unique flavor, use dry white wine, lemon juice, or a flavored liquid instead of water in the bottom pan of the double boiler.
Gouda cheese is a semi-hard cheese with a mild taste, a smooth and creamy texture, and a low melting point. Young gouda has a higher moisture content, a softer texture, and a lower melting point, which allows it to melt more easily and evenly. Aged gouda, on the other hand, is harder and drier, making it more difficult to melt smoothly.
