Smoked Gouda: A Unique Cheese And Its Making Process

Smoked gouda is a variety of gouda, a Dutch cheese that is one of the most popular cheeses in the world, constituting 50 to 60 percent of worldwide cheese consumption. The smoking process gives smoked gouda a distinctive flavour and darker exterior compared to regular gouda, making it a versatile ingredient that can add a bold, smoky taste to various dishes.

Smoking process

Smoking is a key part of the process of making smoked gouda, a popular variant of the Dutch cheese, gouda. The smoking process gives the cheese its distinctive smoky taste and darker exterior.

The first step in the smoking process is to prepare the cheese. It is recommended to use semi-firm or hard cheeses, such as gouda, as they can better absorb the smoke flavour without melting. Soft cheeses are not recommended as they tend to absorb too much smoke. The cheese should be brought to room temperature before smoking to prevent condensation from forming, which can affect the cheese's ability to take on smoke. Any moisture on the cheese should be wiped off.

The next step is to create the smoke. This can be done using a variety of fuels, including natural lump charcoal, wood chips, sawdust, straw, hay, or wood pellets. A smoking tube is often used to generate a light and consistent stream of smoke for several hours. The smoking tube is placed in a smoker or grill, ensuring no flames are present.

Once the smoke is ready, the cheese is placed in the smoker or grill, either directly on the grill grates or on a metal rack. It is important to ensure proper airflow so that smoke can reach all sides of the cheese. The cheese should be smoked for 30 minutes to 2 hours, depending on the desired intensity of the smoky flavour. During smoking, the cheese may need to be rotated to ensure even smoking.

After smoking, the cheese is removed from the smoker and wrapped in parchment paper or plastic wrap, or vacuum-sealed. It is then stored in the refrigerator for 2 weeks to allow the smoke flavour to mellow and dissipate evenly. This step is crucial as it allows the flavours to meld and develop, enhancing the taste experience.

Wood Varieties

The type of wood used during the smoking process can also impact the flavour of the smoked gouda. Hickory is a commonly used wood variety, and it is likely the type used for store-bought smoked gouda. However, other options such as maple and fruit woods can also be used to impart unique flavour profiles.

Smoking Techniques

There are two main techniques for smoking gouda: cold smoking and hot smoking. Cold smoking is the preferred method as it involves smoking the cheese at cool temperatures, infusing it with smoke flavour without melting it. This technique requires outside temperatures to be below 40°F (4.4°C).

Hot smoking, on the other hand, involves smoking the cheese at higher temperatures, which can melt the cheese. Therefore, cold smoking is generally safer and more effective for smoking gouda.

Gouda's origin

Gouda, a Dutch cheese, originates from the city of Gouda in South Holland, the Netherlands. The name "Gouda" comes from the city of Gouda, where the cheese was traded, rather than where it was made. In the Middle Ages, Gouda acquired market rights on cheese, becoming the sole marketplace in the County of Holland where farmers could sell their produce. All cheeses would be brought to the market square in Gouda to be sold.

The actual origins of the cheese are a little more complex. Before the seventeenth century, the cheese was known as Stolk or Stolwijk cheese, named after the town of Stolwijk, where it was made. However, after a long conflict between Schoonhoven and Gouda, it was decided in 1540 that the cheese market would take place in Gouda. Since then, the cheese has been known as Gouda cheese, although it is not always made in Gouda.

Gouda played a significant role in the trade and distribution of cheese. Dairy farming in the Gouda area was the primary source of livelihood, and cheese was traded annually at Gouda markets. Gouda cheese is now one of the most popular and produced cheeses worldwide, constituting 50 to 60 percent of worldwide cheese consumption.

Cheese-making was traditionally a woman's task in Dutch culture, with farmers' wives passing their cheese-making skills to their daughters. Today, most Dutch Gouda is produced industrially, although around 300 Dutch farmers still produce boerenkaas ("farmer's cheese"), a protected form of Gouda made using traditional methods and unpasteurised milk.

Texture and taste

Smoked gouda is a semi-soft cheese with a creamy texture and a rich, savoury flavour. The cheese is known for its distinct, smooth and creamy texture, which melts in the mouth, leaving a rich and buttery aftertaste. The smoking process gives smoked gouda a distinctive smoky taste and darker exterior, adding depth to the cheese's flavour profile. The intensity of the smokiness can vary, depending on the length of time the cheese is exposed to smoke during the smoking process. This imparts a unique taste experience with each bite, setting it apart from other cheeses.

The process of smoking the cheese over hickory chip embers in brick ovens gives smoked gouda its characteristic flavour and aroma. This adds an extra layer of complexity to the cheese, resulting in a bold and sophisticated taste. The smokiness of the cheese is often described as reminiscent of bacon or ham, adding an unexpected meaty element to the flavour profile. However, it is important to note that the taste of smoked gouda can be quite different from that of aged gouda, which is creamier and saltier.

The texture of smoked gouda is an important part of its appeal. The cheese is aged for several months to develop its desired texture and taste. The aging process contributes to the formation of crystalline "crunchies", adding a delightful contrast to the otherwise creamy and smooth texture. The rind of smoked gouda should be smooth and free of any mold or discolouration, while the interior is a creamy yellow colour.

When it comes to taste, smoked gouda offers a complex flavour profile that combines the nuttiness of regular gouda with the smoky taste imparted by the smoking process. The smokiness adds depth and a subtle tanginess, resulting in a flavour that is often described as slightly sweet, buttery, and smoky. The cheese is also known for its rich, savoury aftertaste, which lingers on the palate.

The versatility of smoked gouda extends beyond its texture and taste. It is a popular choice for cheese boards, grilled cheese sandwiches, burgers, and pasta dishes like macaroni and cheese. Smoked gouda pairs well with fruits like apples or pears, nuts, and dark chocolate. For a gourmet experience, it can be enjoyed with a glass of red wine or melted over a hot dish.

How to store

Smoked gouda is a popular choice for cheese lovers, but proper storage is essential to maintaining its quality and flavour. Here are some detailed instructions on how to store this delicious cheese:

Temperature:

Keep smoked gouda in the refrigerator at a temperature between 35°F and 45°F (1.7°C to 7.2°C). Place it in the lower part of the fridge, where the temperature is more consistent, and avoid the freezer as this can alter the texture.

Packaging:

Store the cheese in its original packaging if possible. If the original packaging is damaged or unavailable, wrap the cheese tightly in wax paper, parchment paper, or plastic wrap. Avoid using cling film directly on the cheese, as it can promote moisture and mould growth. Alternatively, transfer the cheese to a resealable bag or airtight container.

Wrapping Technique:

The recommended wrapping technique for gouda cheese is to first wrap it in parchment paper and then a layer of cling film. This method allows the cheese to breathe, preventing it from drying out or becoming too moist, while also protecting it from absorbing other flavours in the fridge. Special cheese paper is another excellent option.

Shelf Life:

Smoked gouda typically lasts for about 2-3 weeks when stored properly. However, for the best flavour, it is recommended to consume it within one to two weeks. Remember to always check the cheese for any signs of spoilage before consuming, and cut off any dry or hard spots if necessary.

Freezing:

Freezing smoked gouda is possible, but it may alter its texture and flavour. If you choose to freeze it, wrap the cheese tightly and place it in a freezer-safe bag. Use the frozen cheese for cooking rather than as a table cheese, and consume it within a few months for optimal quality.

Serving:

When you're ready to serve your smoked gouda, take it out of the fridge and let it sit at room temperature for about an hour. This allows the cheese to develop its full flavour profile and makes it easier to slice. Enjoy your delicious, properly stored smoked gouda!

Pairing suggestions

Smoked gouda is a versatile cheese that can be paired with a variety of foods and drinks to create delicious flavour combinations. Here are some suggestions for pairings that will enhance your smoked gouda experience:

Fruits and Vegetables

The sweetness and acidity of fruits like apples, pears, and peaches can complement the smoky flavour of smoked gouda. Raw vegetables such as broccoli, cucumber, and tomatoes also make a refreshing pairing, adding a crisp texture to the creamy cheese.

Nuts and Meat

For a savoury contrast, pair smoked gouda with nuts like cashews and pecans, or cured meats such as pepper-crusted salami. The saltiness and crunch of these pairings will balance the creaminess of the cheese.

Breads and Crackers

Smoked gouda goes well with a variety of breads, from pumpernickel to crusty sourdough. It's also delicious on crackers or paired with crispy breadsticks.

Drinks

When it comes to drinks, smoked gouda pairs excellently with a variety of options. A glass of red wine, such as a Riesling, brings out the cheese's depth of flavour. For beer lovers, a hoppy beer or an Amber ale complements the smokiness of the cheese.

Dishes

Smoked gouda is a versatile ingredient that can elevate simple dishes. Melt it on grilled cheese sandwiches, burgers, or paninis, or shred it into dips, stews, or chili. It's also a popular choice for macaroni and cheese, adding a bold, smoky flavour.

Desserts

For a sweet treat, smoked gouda can be paired with dark chocolate. The richness of the cheese balances the bitterness of the chocolate, creating a decadent flavour combination.

Cheeseboards

When creating a cheeseboard, smoked gouda is a great option to include. It adds a unique flavour profile and pairs well with other cheeses, fruits, nuts, and meats.

With its complex flavour profile and versatility, smoked gouda is a delightful cheese to experiment with in the kitchen or simply enjoy on its own. These pairing suggestions will help you create flavourful combinations that showcase the best of smoked gouda.

Frequently asked questions