I received a nice fruit basket today, it included a good looking
Gouda cheese (must have been on the truck all day, the stuff was
freezing cold). Not being much of a cheese eater, is Gouda served
room temp, would it get soft? Or keep it in the refrigerator until
ready to eat it?

nancy

"Nancy Young" > wrote in message
...
>
> I received a nice fruit basket today, it included a good looking
> Gouda cheese (must have been on the truck all day, the stuff was
> freezing cold). Not being much of a cheese eater, is Gouda served
> room temp, would it get soft? Or keep it in the refrigerator until
> ready to eat it?
>
> nancy

It doesn't get soft, if you mean soft like brie might get. I usually keep
mine in the fridge until I eat it. But I'll eat it cold, because I'm a
heathen. If it's a full round still coated in wax, it might be OK at room
temp (though I would probably still put it in the fridge). I'm no cheese
expert, though.

Gouda is very good in grilled cheese sandwiches. When I was in Morocco,
that's the cheese we used the most for our illegally made grilled cheese
(not really illegal, but cooking was supposed to have been forbidden).

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"Nancy Young" > wrote in message
...
>
> I received a nice fruit basket today, it included a good looking
> Gouda cheese (must have been on the truck all day, the stuff was
> freezing cold). Not being much of a cheese eater, is Gouda served
> room temp, would it get soft? Or keep it in the refrigerator until
> ready to eat it?
>

Any cheese, EVERY cheese should be served at room temp.
Ultra simple test: simply take some out for two hours, and taste
that against a piece that is at cold frige temperature.

pavane

In article >,
says...
>
>I received a nice fruit basket today, it included a good looking
>Gouda cheese (must have been on the truck all day, the stuff was
>freezing cold). Not being much of a cheese eater, is Gouda served
>room temp, would it get soft? Or keep it in the refrigerator until
>ready to eat it?
>
>nancy
>
It's a great melting cheese, mild-flavored. I like most cheeses at room
temperature, as the flavors are more distinct. You can eat it with some
fruit (pears or apples would be good) or slice it thin and make grilled
cheese sandwiches out of it.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

To reply, remove the SPAM BLOCK

Nancy Young > wrote in
:

>
> I received a nice fruit basket today, it included a good looking
> Gouda cheese (must have been on the truck all day, the stuff was
> freezing cold). Not being much of a cheese eater, is Gouda served
> room temp, would it get soft? Or keep it in the refrigerator until
> ready to eat it?
>
> nancy

Gouda is almost as firm as cheddar, it would probably taste the best at
room temp. But I store mine in the fridge.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

"pavane" > wrote in message
om...
>
> "Nancy Young" > wrote in message
> ...
> >
> > I received a nice fruit basket today, it included a good looking
> > Gouda cheese (must have been on the truck all day, the stuff was
> > freezing cold). Not being much of a cheese eater, is Gouda served
> > room temp, would it get soft? Or keep it in the refrigerator until
> > ready to eat it?
> >
>
> Any cheese, EVERY cheese should be served at room temp.
> Ultra simple test: simply take some out for two hours, and taste
> that against a piece that is at cold frige temperature.
>
> pavane
>

Oh yeah, absolutely leave it in the fridge for storage. But up to
room temp for serving.

pavane

Nancy Young wrote:
>
> I received a nice fruit basket today, it included a good looking
> Gouda cheese (must have been on the truck all day, the stuff was
> freezing cold). Not being much of a cheese eater, is Gouda served
> room temp, would it get soft? Or keep it in the refrigerator until
> ready to eat it?
>
> nancy

Like any decent 'hard' cheese, Gouda should be served at room temp. It
can be stored in the fridge until needed, but take it out at least 30
minutes before serving.

On Wed, 21 Jan 2004 18:11:13 -0600, "Rona Yuthasastrakosol"
> wrote:

>Gouda is very good in grilled cheese sandwiches. When I was in Morocco,
>that's the cheese we used the most for our illegally made grilled cheese
>(not really illegal, but cooking was supposed to have been forbidden).

Forbidden? (A dorm or hotel room, perhaps?)

Sue(tm)
Lead me not into temptation... I can find it myself!

Nancy Young > wrote in message >...
> I received a nice fruit basket today, it included a good looking
> Gouda cheese (must have been on the truck all day, the stuff was
> freezing cold). Not being much of a cheese eater, is Gouda served
> room temp, would it get soft? Or keep it in the refrigerator until
> ready to eat it?
>
> nancy

I personally like Gouda at room temperature. I keep it in the fridge
but then allow it to come up to room temperature before eating. Every
once in a while I splurge when the local market gets a nice 11 pound
wheel in from holland and buy a pound. Nice change from the psuedo
jack cheese and cheddar chese we get here in Honduras. And...wonder of
wonders, the market actually had Parmesan Reggiano (?sp) the other day
so I splurged on that also - time for serious Italian cooking now!

Sandi

Nancy Young > wrote in message >...
> I received a nice fruit basket today, it included a good looking
> Gouda cheese (must have been on the truck all day, the stuff was
> freezing cold). Not being much of a cheese eater, is Gouda served
> room temp, would it get soft? Or keep it in the refrigerator until
> ready to eat it?
>
> nancy

Gouda is nicest at room temperature. It is a lovely, mild Dutch
cheese. If it is Echte Gouda Kaas, it comes from the village of Gouda
in the Netherlands. A young Gouda is soft and mild, an older Gouda is
harder and sharper.

"Curly Sue" > wrote in message
...

>
> Forbidden? (A dorm or hotel room, perhaps?)
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

We were staying at a "mansion" (former residence of a prince of Morocco, or
something like that) which had been turned into a school. There was a
fully-equiped kitchen, but they had requested we not cook and gave us a
moderate stipend to cover our meals. However, there's only so much
restaurant food one can eat in Morocco before becoming desperate for
home-cooked meals. Unfortunately, since I was the only one who really
cooked, I got stuck with doing most of the cooking. We also made fettucine
almost-Alfredo, French toast, pan-fried potatoes, eggs, and assorted other
forbidden foods. It was fun until they caught onto us and started hiding
the pans :-). It's probably one of my favourite memories of Morocco--along
with riding a dromedary at sunset through the Sahara on Christmas Eve,
explaining to my students why chairs couldn't be consumated, and having a
wonderful home-cooked Moroccan meal at a student's home.


rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

On Wed, 21 Jan 2004 18:10:36 -0500, Nancy Young
> wrote:

>
>I received a nice fruit basket today, it included a good looking
>Gouda cheese (must have been on the truck all day, the stuff was
>freezing cold). Not being much of a cheese eater, is Gouda served
>room temp, would it get soft? Or keep it in the refrigerator until
>ready to eat it?
>
>nancy
Any eating cheese should be served at room temp. Gouda is not runny,
but is not as firm as an aged cheddar.



Rodney Myrvaagnes NYC J36 Gjo/a


"Curse thee, thou quadrant. No longer will I guide my earthly way by thee." Capt. Ahab

pavane wrote:
>
> "pavane" > wrote in message
> om...
> >
> > "Nancy Young" > wrote in message
> > ...
> > >
> > > I received a nice fruit basket today, it included a good looking
> > > Gouda cheese (must have been on the truck all day, the stuff was
> > > freezing cold). Not being much of a cheese eater, is Gouda served
> > > room temp, would it get soft? Or keep it in the refrigerator until
> > > ready to eat it?
> > >
> >
> > Any cheese, EVERY cheese should be served at room temp.
> > Ultra simple test: simply take some out for two hours, and taste
> > that against a piece that is at cold frige temperature.
>
> Oh yeah, absolutely leave it in the fridge for storage. But up to
> room temp for serving.

Gotcha.

nancy

Nancy Young wrote in message >...
>
>I received a nice fruit basket today, it included a good looking
>Gouda cheese (must have been on the truck all day, the stuff was
>freezing cold). Not being much of a cheese eater, is Gouda served
>room temp, would it get soft? Or keep it in the refrigerator until
>ready to eat it?
>
>nancy

IMO, all chese should be served at room temp. flavor is much more pronounced
that way.

--
Saerah

TANSTAAFL

Hangovers only last a day, but a good drinking story lives on forever....

Donna Rose wrote:

> In article >,
> says...
>
>>I received a nice fruit basket today, it included a good looking
>>Gouda cheese (must have been on the truck all day, the stuff was
>>freezing cold). Not being much of a cheese eater, is Gouda served
>>room temp, would it get soft? Or keep it in the refrigerator until
>>ready to eat it?
>>
>>nancy
>>
>
> It's a great melting cheese, mild-flavored. I like most cheeses at room
> temperature, as the flavors are more distinct. You can eat it with some
> fruit (pears or apples would be good) or slice it thin and make grilled
> cheese sandwiches out of it.
Just as a point of information, not all goudas are mild-flavored. Local
Whole Foods is selling one that is well aged, and is very much in
texture as a good parmagan(sp) cheese.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

On Wed, 21 Jan 2004 18:10:36 -0500, Nancy Young >
wrote:

>Not being much of a cheese eater,

Got to this line and my brain stopped. ;D

--
Siobhan Perricone
The actions taken by the New Hampshire Episcopalians are an affront to
Christians everywhere. I am just thankful that the church's founder, Henry
VIII, and his wife Catherine of Aragon, his wife Anne Boleyn, his wife Jane
Seymour, his wife Anne of Cleves, his wife Catherine Howard and his wife
Catherine Parr are no longer here to suffer through this assault on our
"traditional Christian marriage."
- Owen Keavney

Nancy Young wrote:
>
> I received a nice fruit basket today, it included a good looking
> Gouda cheese (must have been on the truck all day, the stuff was
> freezing cold). Not being much of a cheese eater, is Gouda served
> room temp, would it get soft? Or keep it in the refrigerator until
> ready to eat it?
>
> nancy

You wouldn't like it, Nancy. It's made from eel's milk. Just send it
to me, and I'll see that it's properly disposed of.

Boli

> Bolivar bragged:
>
>You wouldn't like it, Nancy. It's made from eel's milk. Just send it
>to me, and I'll see that it's properly disposed of.


Hehe, I got yer eel's milk, schwingin'! <g>


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Donna Rose > wrote:

> In article >,
> says...
> >
> >I received a nice fruit basket today, it included a good looking
> >Gouda cheese (must have been on the truck all day, the stuff was
> >freezing cold). Not being much of a cheese eater, is Gouda served
> >room temp, would it get soft? Or keep it in the refrigerator until
> >ready to eat it?
> >
> >nancy
> >
> It's a great melting cheese, mild-flavored. I like most cheeses at room
> temperature, as the flavors are more distinct. You can eat it with some
> fruit (pears or apples would be good) or slice it thin and make grilled
> cheese sandwiches out of it.

An open sandwich with Gouda and unsalted butter on thickly sliced
sourdough wheat/rye bread, with some of that smoked paprika someone was
going on about the other day sprinkled on top ...

Dog3 wrote:
>
> Nancy Young > deliciously posted in
rved at room
> temp IMO. It is a softer cheese and melts nicely if you want to use it in
> a recipe. I sliced smoked gouda and used it on bacon cheeseburgers. I
> also like it with fruits. Enjoy it or send it to me You DO know where I
> live

(smile) Believe it or not, I don't. Every time I tried to send you
a get well card, you'd go moving rooms, then you had the audacity to
go home from the hospital. Some people.

I just made a pot of onion soup, and melted some of the gouda on top.
Came out great. But no, it's not smoked.

Glad you're up and puttering around the kitchen.

nancy