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

On Jan 15, 7:44 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.

How about:

1) Cheese pull-apart bread: Make your favorite bread dough risen once
(or use thawed frozen dinner rolls), roll into one-inch balls, roll
each in melted butter, then in grated cheese, stack in pie plate or
fluted tube pan, let rise again, bake at 375 for 30 minutes.

1a) Cheese biscuits: We just use the standard Bisquick plus milk
recipe and add some 1/4-inch cubes of cheese.

2) Cheese soup: An onion or two, a carrot or two, a stalk of celery
or two, saute in butter until soft, add two or three cubed potatoes,
some chicken stock or milk or combo, maybe some dark beer, simmer
until all vegetables are soft. Dump in at least 1/2 a pound of
shredded cheese (that Gouda would work nicely, I think), let it melt,
whiz everything with an immersion blender until smooth.

--
Silvar Beitel

On Jan 15, 7:44*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

sounds like a good cheese for quiche. Add some carmelized onions and
cumin seed. Serve with couscous, green veg, and sliced pears.

On 2009-01-15, htn963 > wrote:
> 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.

If it's been in your fridge for 3 yrs, it's spoiled. Toss it.

nb

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.

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.

On Jan 15, 8:19*am, Sheldon > wrote:
> 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.
>
> 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 -
>
> - Show quoted text -

If it's fresh, just find someone who wants it. I love Gouda....fax it
to me. ;-)

N.

On Jan 15, 11:29�am, Nancy2 > wrote:
> On Jan 15, 8:19�am, Sheldon > wrote:
>
>
>
>
>
> > 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.
>
> > 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 -
>
> > - Show quoted text -
>
> If it's fresh, just find someone who wants it. �I love Gouda....fax it
> to me. �;-)

It's dry like adobe and scthinks.

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 --
>

>
> 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.
>
>

This is delicious with smoked Gouda. I'd try it with your aged stuff.
The recipe came from another online group I read regularly.

Penne with Chicken & Smoked Gouda

1 pound penne pasta
3 cups chicken -- cooked and cubed
1 cup roasted red peppers -- drained and sliced
1 package frozen chopped spinach -- thawed and drained
1/4 pound bacon -- cooked and crumbled
1 cup half and half
8 ounces smoked *Gouda* cheese -- shredded
1/4 cup Parmesan cheese -- grated
1 teaspoon garlic -- crushed

Cook pasta according to package instructions. Drain and place in large
bowl. Stir in chicken, red peppers, chopped spinach, and bacon. In a
small saucepan over low heat, stir half-and-half, cheeses, and garlic
until melted and well blended. Pour over pasta.

gloria p

On Jan 15, 1:05�pm, Gloria P > wrote:
> 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 --
>
> > 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.
>
> This is delicious with smoked Gouda. �I'd try it with your aged stuff.
> The recipe came from another online group I read regularly.
>
> � Penne with Chicken & Smoked Gouda
>
> 1 pound penne pasta
> 3 cups chicken -- cooked and cubed
> 1 cup roasted red peppers -- drained and sliced
> 1 package frozen chopped spinach -- thawed and drained
> 1/4 pound bacon -- cooked and crumbled
> 1 cup half and half
> 8 ounces smoked *Gouda* cheese -- shredded
> 1/4 cup Parmesan cheese -- grated
> 1 teaspoon garlic -- crushed
>
> Cook pasta according to package instructions. Drain and place in large
> bowl. Stir in chicken, red peppers, chopped spinach, and bacon. In a
> small saucepan over low heat, stir half-and-half, cheeses, and garlic
> until melted and well blended. Pour over pasta.
>
> gloria p

Read my first post to this thread... that's a lotta nice ingredients
to ruin by adding shitty cheese.

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

Getting rid of 3/4 pound of cheese is never a problem for me.

Aged gouda might be good baked with pasta or gnocchi or
potatoes. If it's hard enough, grate some on top of
brussels sprouts. (Which are in season right now.)

Steve

Lynn from Fargo wrote:

> 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

Wonderful stuff with the best aged Gouda having the occasional salt
crystal feel as you eat it. My favorite Gouda which I can find easily in
either Kroger's cheese shop or EarthFare is called Rembrandt Gouda. It
ranges from $13.99/pound to $17.99/pound at times. If you can find it,
ask for a sample!

On Jan 15, 6:12*am, notbob > wrote:
> On 2009-01-15, htn963 > wrote:
>
> > 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.
>
> If it's been in your fridge for 3 yrs, it's spoiled. *Toss it.
>
> nb

You misunderstand: this is gouda cheese that has been aged for three
years -- only been in my fridge for several weeks. It's harder,
darker, and tastes nuttier and sharper than the regular gouda.

--
Ht

On Jan 15, 6:19*am, Sheldon > wrote:
> 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.
>
> 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.

Tsk.*

I don't like many things "as is", like anchovy, nuoc mam, sauerkraut,
etc. but they're fine -- and sometimes even great -- in combination
with other things, especially after the application of heat. It's all
about chemistry.

*I'm reminded of the first page of Marco Pierre White's biography,
where he bragged about throwing a cart worth of fine cheeses against a
wall just to make a point to his employees for a minor slip-up.

--
Ht

On Jan 15, 12:07*pm, Lynn from Fargo > wrote:
> 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. *

Ayup. Black wax rind.

>Aged gouda is wonderful with nuts and fruit for dessert.

Well, I've had it in a mixed plate with apples and brazil nuts and it
bowled these over like a linebacker. But since this is the first time
I've tried aged gouda, I suppose it's an acquired taste.

--
Ht

On Jan 15, 10:05*am, Gloria P > wrote:
> 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 --
>
> > 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.
>
> This is delicious with smoked Gouda. *I'd try it with your aged stuff.
> The recipe came from another online group I read regularly.
>
> * Penne with Chicken & Smoked Gouda
>
> 1 pound penne pasta
> 3 cups chicken -- cooked and cubed
> 1 cup roasted red peppers -- drained and sliced
> 1 package frozen chopped spinach -- thawed and drained
> 1/4 pound bacon -- cooked and crumbled
> 1 cup half and half
> 8 ounces smoked *Gouda* cheese -- shredded
> 1/4 cup Parmesan cheese -- grated
> 1 teaspoon garlic -- crushed
>
> Cook pasta according to package instructions. Drain and place in large
> bowl. Stir in chicken, red peppers, chopped spinach, and bacon. In a
> small saucepan over low heat, stir half-and-half, cheeses, and garlic
> until melted and well blended. Pour over pasta.
>
> gloria p

Now, this pasta dish does sound intriguing and yummy (assuming aged
gouda will substitute well for smoked gouda). Thanks -- and thanks to
others for their ideas.

--
Ht

htn963 wrote:

>
> You misunderstand: this is gouda cheese that has been aged for three
> years -- only been in my fridge for several weeks. It's harder,
> darker, and tastes nuttier and sharper than the regular gouda.
>
> --
> Ht

<clutches chest> And you don't appreciate it!!?! That's almost a crime
in my book!!

It sounds just perfect to meeeeeeeeee <deep sigh>

I bet if you used it with something like macaroni or potatoes (which
normally need salt, but don't for this instance) you'd find a nice use
which will help temper its stronger flavor for you.

Goomba wrote:

>> You misunderstand: this is gouda cheese that has been aged for three
>> years -- only been in my fridge for several weeks. It's harder,
>> darker, and tastes nuttier and sharper than the regular gouda.
>>
>
> <clutches chest> And you don't appreciate it!!?! That's almost a crime in
> my book!!
>
> It sounds just perfect to meeeeeeeeee <deep sigh>
>
> I bet if you used it with something like macaroni or potatoes (which
> normally need salt, but don't for this instance) you'd find a nice use
> which will help temper its stronger flavor for you.

That's what I was thinking: Make a veloute* sauce with port and water, stir
in some of the shredded cheese, then add to cooked macaroni. But I'm not
sure how readily the cheese melts, so that idea might not work.

Bob
*Veloute is like bechamel, only it uses water or stock instead of milk.

On Thu, 15 Jan 2009 04:44:29 -0800 (PST), 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.

Gouda is one of my favorite cheeses in dishes that can use up various
leftover cheeses.... pizza and lasagne in particular but I wouldn't
hesitate to use it in macaroni and cheese also. What about cheesy
scalloped potatoes or potato skins?

You could substitute aged gouda (entirely or partly) in many of these
recipes. http://www.nancyskitchen.com/cheese.htm


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"htn963" ha scritto nel messaggio notbob > wrote:
> > 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.
>
> If it's been in your fridge for 3 yrs, it's spoiled. Toss it.
>
> nb

You misunderstand: this is gouda cheese that has been aged for three
years -- only been in my fridge for several weeks. It's harder,
darker, and tastes nuttier and sharper than the regular gouda.

Find someone who loves cheese and give it to them. It's a shame to waste
food, period, but even worse to waste something three years in the making.
I would use it in a sauce which would make the flavor more mild, but it
sounds like you are not convinced enough to do the work?

On Jan 15, 11:29�am, Nancy2 > wrote:
> On Jan 15, 8:19�am, Sheldon > wrote:
>
>
>
>
>
> > 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.
>
> > 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 -
>
> > - Show quoted text -
>
> If it's fresh, just find someone who wants it. �I love Gouda....fax it
> to me. �;-)

I like all cheese except those soft goat cheeses, not that fond of
feta either. If the OP doesn't like that gouda plain then using it in
a recipe will only impart that same flavor to all the other
ingredients, It's best to give it to someone who does like it. If
you've no one readily available to hand it off there's always the
critters... birds and squirrels love cheese... better they eat than it
ends up in the trash. And often if you don't like it someone you give
it to won't like it either, but some people can't resist anything for
free, and so when they get it home it will end up in their trash... I
find it's best to put unwanted food out for the critters.

http://www.cheese.com/Description.asp?Name=gouda

Sheldon said...

> If
> you've no one readily available to hand it off there's always the
> critters... birds and squirrels love cheese... better they eat than it
> ends up in the trash.


Gimme shredded Gouda and I'll give the membership indescribably delicious
omelets!!!

AND DON'T THINK I WON'T!!!

Andy

Hmmm. That's a gouda question, but Ima no hava da answer.

Lass

On Jan 15, 6:04*pm, Goomba > wrote:
> htn963 wrote:
>
> > You misunderstand: this is gouda cheese that has been aged for three
> > years -- only been in my fridge for several weeks. *It's harder,
> > darker, and tastes nuttier and sharper than the regular gouda.
>
> > --
> > Ht
>
> <clutches chest> And you don't appreciate it!!?! That's almost a crime
> in my book!!

Heh, I know, and I almost feel guilty about it -- but then *I* always
buy my cheeses in small quantities elsewhere, an option not available
at Costco. I favor cheese for plain-eating mid-range: not too strong
(like muenster, most blue cheeses) but not too mild either (like
montery jack and most cheddar).
>
> It sounds just perfect to meeeeeeeeee <deep sigh>

Hmm..I wonder if there is such a thing as a cheese trading club.

> I bet if you used it with something like macaroni or potatoes (which
> normally need salt, but don't for this instance) you'd find a nice use
> which will help temper its stronger flavor for you.

Ok.

--
Ht

On Jan 15, 11:52*pm, "Giusi" > wrote:

> Find someone who loves cheese and give it to them.

Me give away gourmet food in this tight economy? Never!

>*It's a shame to waste
> food, period, but even worse to waste something three years in the making..

Exactly. Which is why I prefer chefs and cooks who can whip up good
dishes with what they have on hand rather than go out of their way to
buy a bunch of stuff for an ideal recipe in their head.

> I would use it in a sauce which would make the flavor more mild, but it
> sounds like you are not convinced enough to do the work?

I've lurked here awhile and you guys seem experienced and
knowledgeable enough so why wouldn't I be amenable to your
suggestions?

In any case, I used about 4 oz of this in a quick fondue last night
and liked it. The dry white wine (sauvignon blanc) and other mild
cheeses (moz, provalone) blend really well with it. Aged gouda seems
like a good substitute for gruyere, another cheese I don't like plain
but don't mind cooked.

--
Ht

"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

> However, I now find its taste too
> strong for just plain eating -- it's salty and has an assertive flavor

> 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.

Please don't throw it away! If you really find little use for it, see if a
neighbor wants it.

Ideas for it's use:

Shred some of it up and place in a labeled freezer 'zip lock' bag. This is
one of the cheeses that freeze fairly well in airtight containers for use in
cooking. As you note, a little can go a long way with this cheese.
Consider dressing up a premade pizza (or make your own) into a 4 cheese
pizza by sprinkling some of this on it before baking. (Mix with Mozz,
Pepper Jack, and we like a little feta or medium chedder or both for a 5
cheese pizza).

A little of this shredded cheese goes very well sprinkled along the inside
of a simple grilled cheese samwich made mostly with sliced chedder (We like
the Kraft Delux or the deli chedders for this).

If you bake bread, this makes a fine addition in small amounts. Frozen
again is fine but thaw first to room temp. 1/4-1/3 cup shredded will work
with most 3.5 cup flour recipes in a breadmaker. Add suitable spices as
well. Black pepper, dried chives, Caraway work nicely.

Add to premade spagetti sauces and let melt as it cooks up. This can be
shredded but we like to use chunks here and have them still slightly
unmelted so you get little bits of glory as you eat.

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

On Jan 16, 12:53*pm, "cshenk" > wrote:

> Shred some of it up and place in a labeled freezer 'zip lock' bag. *This is
> one of the cheeses that freeze fairly well in airtight containers for use in
> cooking. *

That's a very good idea -- it'll do that to keep until I decide what
else to do with it. Funny thing is I think I may be developing a
taste for it -- got home tonight late from business and just had a few
slices with a glass of petite syrah* -- maybe because it was sliced
much thinner this time and was still cold and not at room temperature,
I dunno...

>As you note, a little can go a long way with this cheese.
> Consider dressing up a premade pizza (or make your own) into a 4 cheese
> pizza by sprinkling some of this on it before baking. *(Mix with Mozz,
> Pepper Jack, and we like a little feta or medium chedder or both for a 5
> cheese pizza).
>
> A little of this shredded cheese goes very well sprinkled along the inside
> of a simple grilled cheese samwich made mostly with sliced chedder (We like
> the Kraft Delux or the deli chedders for this).
>
> If you bake bread, this makes a fine addition in small amounts. *Frozen
> again is fine but thaw first to room temp. *1/4-1/3 cup shredded will work
> with most 3.5 cup flour recipes in a breadmaker. *Add suitable spices as
> well. *Black pepper, dried chives, Caraway work nicely.
>
> Add to premade spagetti sauces and let melt as it cooks up. This can be
> shredded but we like to use chunks here and have them still slightly
> unmelted so you get little bits of glory as you eat.

I don't eat grilled cheese sandwich (still have bad memories of the
awful ones I endured in the elementary school cafeteria) or bake
bread but the pizza and chunky spaghetti suggestions sounds good.
Thanks.

*(A $6.99 Novella 2005 from Trader Joe's. A steal imo as it tastes
better than other brands at twice and triple the prices.)

--
Ht

"htn963" wrote
"cshenk" wrote:

>> Shred some of it up and place in a labeled freezer 'zip lock' bag. This
>> is
>> one of the cheeses that freeze fairly well in airtight containers for use
>> in
>> cooking.

>That's a very good idea -- it'll do that to keep until I decide what
>else to do with it. Funny thing is I think I may be developing a
>taste for it -- got home tonight late from business and just had a few
>slices with a glass of petite syrah* -- maybe because it was sliced
>much thinner this time and was still cold and not at room temperature,
>I dunno...

Some cheeses are actually better a little on the chilled side. Such is my
experience with some of the stronger whites.

Don's in the kitchen playing with his new man-toy ;-) I got him one of
those vacum sealer units. Not a fancy one, but it does the trick. Just
sealed up some 20 lbs of meat after cutting it down. It would do a bang-up
job to vacumn seal some grated/shredded cheese like that but zip lock will
also work.


>>As you note, a little can go a long way with this cheese.
>> Consider dressing up a premade pizza (or make your own) into a 4 cheese
(snip)

>> If you bake bread, this makes a fine addition in small amounts. Frozen
(snip) I do breadmaker stuff

>>Add to premade spagetti sauces and let melt as it cooks up. This can be
(snip)

>I don't eat grilled cheese sandwich (still have bad memories of the
>awful ones I endured in the elementary school cafeteria) or bake
>bread but the pizza and chunky spaghetti suggestions sounds good.

See! In a week you'll be wanting to get more of it ;-)