Gouda, a semi-soft Dutch cheese that originated outside of Rotterdam, generally comes packed in a wax rind. Sweet and mild when young, Gouda develops a rich flavor, darker color and flakier texture as it ages. It is available fresh, smoked, and either plain or flavored with spices or herbs. Gouda flows well when melted, but if you heat it too quickly or over high heat, the milk fat and water separate from the protein, and you get a globby mess. A double boiler enables slow, even melting, leaving you with savory liquid gold.
Things You'll Need
- Small kitchen knife
- Double boiler
- Wooden spoon
Remove the wax rind from the Gouda with a small, sharp knife. Make sure you get all of it, so that none ends up in your melted cheese.
Cut the Gouda into small pieces, or grate it with a cheese grater. This puts as much surface area of the cheese in contact with the heat source as possible.
Fill the bottom part of a double boiler with water to just below where the bottom of the top part sits.
Fit the top part of the double boiler into the bottom part and bring the water to a boil.
Add the cut or grated cheese to the top part of the double boiler. Turn the heat down if the water spits or bubbles up between the pots.
Stir the cheese occasionally with a wooden spoon as it melts, to ensure that it does not stick to the bottom and scorch.
Tips & Warnings
- Mix melted Gouda with white wine or brandy, dried mustard and nutmeg for a rich and refreshing fondue.
- Gouda does not brown well, so for a similar flavor substitute Edam when topping dishes that finish by browning in the broiler.
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