On Jan 15, 11:29�am, Nancy2 > wrote:
> On Jan 15, 8:19�am, Sheldon > wrote:
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> > htn963 wrote:
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> > > 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.
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> > > 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.
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> > > Any other ideas on how to nicely accommodate 12 oz worth of aged gouda
> > > into another dish? TIA.
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> > If you don't like it as is you're not going to like it cooked into a
> > dish... you'll just be ruining a lot more food... no matter how much
> > you dilute shit it'll still be shit.- Hide quoted text -
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> > - Show quoted text -
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> If it's fresh, just find someone who wants it. �I love Gouda....fax it
> to me. �;-)

It's dry like adobe and scthinks.