On Thu, 15 Jan 2009 04:44:29 -0800 (PST), htn963 >
wrote:

>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.

Try Alton Brown's Fromage Fort:

http://www.foodnetwork.com/recipes/a...ipe/index.html

Best -- Terry