"Fifo" > wrote in message
oups.com...
>
> kilikini wrote:
> > elaine wrote:
> > > Last night for supper I made a cheese sauce that called for smoked
> > > gouda - the sauce was good, but the cheese didn't really melt the
> way
> > > other cheeses, do plus it looked curdled. Is this normal for
> gouda?
> > > Fortunately I wasn't entertaining a whole group of people!
> > >
> > > Elaine
> >
> > Yes, that's normal. Smoked Gouda isn't "real" cheese; at least every
> time
> > I've bought it it says processed cheese or processed cheese food. So
> no, it
> > doesn't melt.
> >
> > kili
>
> As with most cheeses, you can find the real stuff and then there are a
> lot of cheap immitations. You can certainly find real smoked or aged
> Gouda from Holland in specialty stores or some supermarkets. I use it
> for fricassee and haven't had much of a problem with it. Not sure how
> you melt it into the sauce but usually grating the cheese and
> incorporating it over a low heat would do the trick.

Well this is news to me - fake Gouda? I can't remember what the label on
the gouda I bought said - it's the kind I always buy and thought it was
Dutch. I grated it.

And a word on processed cheese - are Kraft slices processed cheese? They
melt.

Elaine