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gouda and edam cheese |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 03 February 2010 at 09:45 |
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would anyone care to outline the differences and similarities between these two dutch treasures? |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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The basic difference, TW..is the fact that gouda is made from whole milk, and edam from partly skimmed milk.
Both types shred nicely, and melt very readily so they are perfect for sauces and gourmet pizzas, mac n cheese, etc.
Gouda also smokes up very nicely and is a great snack all by itself when smoked.
Here is an excerpt from the US Dairy Export Council:
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Go ahead...play with your food!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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an excellent run-down!
coincidentally, i did manage to buy disk of each, gouda and edam, yesterday - i'll see about doing a comparison with each, and then perhaps see how each does when smoked.
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GarethM
Cook's Assistant Joined: 19 March 2010 Location: Newcastle Status: Offline Points: 83 |
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TW - If you buy any more gouda and edam, compare how they taste when you first buy them against how they taste when they are more mature (opened at least a week or more). Once they lose that "rubberyness" they develop more flavour.
Gareth |
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Gareth
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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gareth -
i will keep that in mind! my kids ran off with the first cheeses i bought, and i just replaced them this weekend, so will let them mature after opening. thanks for the tip!
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GarethM
Cook's Assistant Joined: 19 March 2010 Location: Newcastle Status: Offline Points: 83 |
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My father was Dutch and he never liked the way that the cheeses were eaten before maturing.
I have now exhausted my knowledge of Dutch cuisine ;) Gareth |
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Gareth
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GarethM
Cook's Assistant Joined: 19 March 2010 Location: Newcastle Status: Offline Points: 83 |
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Having said that, there is always "devilled fondue"...
fry off some sliced onions, add some grated Dutch cheese and some chilli powder/paste. What you are after is a gloopy mixture (with a bit of a kick). Serve warm with crusty bread. break off chunks of bread and dip it into mixture. It is a very sociable dish and allow for using more bread than you would expect. Gareth |
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Gareth
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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dang, that sounds good! i could give that a try on a day like today! (very cool and grey with a mix of snow and rain).
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Guests
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That sounds abslolutely delicious!
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Man alive! that does sound terrific....just a nice appetizer dip, or something to munch on all afternoon long in the kitchen
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Go ahead...play with your food!
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Boilermaker
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
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I love smoked gouda, may try this sans the chili powder and substituting a good smoked gouda. |
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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Not exactly the same kind of maturation as you're talking about, but if you can get your hands on some well aged gouda, like in the 8 - 10 year range, you really need to try it. It's so much different than the young stuff. It's texture is more like parmesan, hard and crumbly, and it has a very intense nutty, creamy flavor. I eat it just by itself, but it's also wonderful on crackers, or crumbled into salad, or hell in just about anything! lol. It's pretty spendy though, I think last time I bought it it was around $25/lb, so I tend to just savor it by itself. |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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it sure sounds good - i'm here in the "big city' of billings for a few days, and might see if i can find a cheese shop to snag a few samples....
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ChrisFlanders
Chef's Apprentice Joined: 01 March 2012 Location: Flanders Status: Offline Points: 343 |
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Gouda is so famous that many people even don't realize there's also a town in Holland called Gouda. The original cheese wasn't produced in Gouda but in the region around the town. Gouda however was the city where the cheese was traded under the strict supervision of the Gouda town council. In june and july there's still a weekly (tourists) cheesemarket in Gouda. Gouda cheese is made in large "wheels". Smoked Gouda; ..never heard of!!! Same thing with Edammer cheese. The original cheese is a small round cheese of around 1,7 kilo produced in the villages around the city Edam.
Gouda "style" cheeses are made everywhere, even in my country. A dairy farm within walking distance from my door, sells raw (unpasteurized!!) milk straight from their milking tank. Also a wonderful, simply uncomparable raw butter that doesn't keep very long. They also sell cheese made in another dairyfarm, also produced from raw milk. They even age it, like the one in the picture below that I frequently buy. This is nothing like you can buy in a supermarket. Very strong longlasting taste with salt cristals imbedded here and there, impossible to cut the usual slices because it's too crumbly. Absolutely stunning cheese, perfect pairing partner with a port wine or an artisanal beer. Of course they have also a younger cheese version. And homemade buttermilk, cottage cheese. Let's not forget their icecream made with the absolute minimum of ingredients, as in no junk added. Here's how that artisanal aged cheese and that superb raw butter looks like... |
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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Hey Ron, if you can't find any let me know. There's a store about 1/2 mile from my work that sells it and all kinds of different cheeses. I'll send you some. While we're talking Dutch cheese my absolute favorite is komijnekaas (Cumin Cheese). Leyden (Leidse kaas) is the most common type of it. Basically it's a part-skim similar to Edam, but with whole cumin seeds in it. It's excellent on buttered toast! Dang, gonna have to go to the store and get me some. Just talking about it is making me drool! |
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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It's something that was invented here in the US. It's not even really that similar to real Gouda, except maybe the texture is the same as young Gouda. I believe it's a processed cheese, with added smoke flavor. Having said that... I do enjoy it on occasion. Makes great grilled cheese sandwiches, or in an uitsmijter. |
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