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

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

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.


Eh, what? Processed cheese usually melts more readily than real cheese,
think American cheese and Velveeta and the like. It's the flavor that
is normally lacking.




Brian

Default User wrote:
> 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.
>
>
> Eh, what? Processed cheese usually melts more readily than real
> cheese, think American cheese and Velveeta and the like. It's the
> flavor that is normally lacking.
>
>
>
>
> Brian

Try to melt smoked gouda. I dare ya. It just stays in a lump.

kili

> 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

What, smoked Gouda isn't real cheese. I'll have to check the label out. If
it doesn't work well in sauce try it with a fine Australian Shiraz. :>)

Carole

Wine . Shiraz is the type of grape (the french call it "Syrah", but it's the
same fuit).

-Steve


"Dog3" > wrote in message
1...
> "C & S" > wrote in
> :
>
> >
> >> 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
> >
> > What, smoked Gouda isn't real cheese. I'll have to check the label
> > out. If it doesn't work well in sauce try it with a fine Australian
> > Shiraz. :>)
> >
> > Carole
> >
> >
>
> Okay, what is Australian Shiraz? That is new to me.
>
> Michael
>
> --
> Opinions founded on prejudice are always sustained with the greatest
> violence.
> -- Hebrew proverb

C & S wrote:
>> 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
>
> What, smoked Gouda isn't real cheese. I'll have to check the label
> out. If it doesn't work well in sauce try it with a fine Australian
> Shiraz. :>)
>
> Carole

Oh hell yeah! I love Shiraz! Check out the label on almost ALL smoked
cheese; it's usually a form of processed cheese food.

kili

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.

"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

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

Many cheeses simply don't incorporate well into sauces. Generally
smoked cheeses are much harder/drier (low water content) than their
unsmoked counterparts, those are more difficult to combine and often
need to be finely grated and added to sauces a little at a time.
Dry/hard cheeses are more adept at incorporating with more fluid/long
cooking dishes like soups rather than sauces... I wouldn't attempt
preparing cheese sauce with any of the grating cheeses. And as to
processed cheeses, those more easily incorporated and are less
expensive, try one of those smoked cheeses... I think it would be a
shame to waste a fine imported smoked gouda by using it for sauce... a
major component of a fine cheese is it's texture... I'd not turn any
fine cheese into sauce.

Sheldon

elaine wrote:
> "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?
>>

>>>
>>>Yes, that's normal. Smoked Gouda isn't "real" cheese; at least every
>> timeI've bought it it says processed cheese or processed cheese food. So
>>no, it doesn't melt.\



I've had exactly the opposite experience. The smoked gouda I've used
was NOT a processed cheese and it melted into a lovely sauce for a
chicken-and-pasta dish.

gloria p

"Sheldon" > wrote in message
oups.com...
>
> 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
>
> Many cheeses simply don't incorporate well into sauces. Generally
> smoked cheeses are much harder/drier (low water content) than their
> unsmoked counterparts, those are more difficult to combine and often
> need to be finely grated and added to sauces a little at a time.
> Dry/hard cheeses are more adept at incorporating with more fluid/long
> cooking dishes like soups rather than sauces... I wouldn't attempt
> preparing cheese sauce with any of the grating cheeses. And as to
> processed cheeses, those more easily incorporated and are less
> expensive, try one of those smoked cheeses... I think it would be a
> shame to waste a fine imported smoked gouda by using it for sauce... a
> major component of a fine cheese is it's texture... I'd not turn any
> fine cheese into sauce.
>
> Sheldon

Ok - thanks for an explanation that I actually understand.

>