On Jan 15, 6:44*am, htn963 > wrote:
> I have about three-quarters left of a one pound three-year-old aged
> gouda cheese piece that a family member purchased at Costco -- it
> tasted good to him from the sampling tray and the price was too good
> to resist, this being Costco. *However, I now find its taste too
> strong for just plain eating -- it's salty and has an assertive flavor
> like a cross between parmesan and blue cheese. *I'm fairly certain
> it's not spoiled, just not to my palate*, and I'd rather not throw it
> away, as one of my pet peeves is wasting food.
>
> I was thinking of using it up as fondue, mixing it with a milder
> cheese like mozarella. Thing is, I've only had fondue once or twice
> before (not something I hanker for) and never made it myself.
> Alternatively, I suppose I can use it for garnish like parmesan
> cheese, but then I don't use too much of the latter anyway.
>
> Any other ideas on how to nicely accommodate 12 oz worth of aged gouda
> into another dish? *TIA.
>
> *I've tried quite a few cheeses, and my favorites are chesire and dry
> jack.
>
> --
> Ht

Aged Gouda is called "reserve" and is protected by a black wax rind.
If your "aged" Gouda has a red or yellow rind it isn't "aged" , it's
old. Aged gouda is wonderful with nuts and fruit for dessert.
Lynn in Fargo