A nice piece of aged Gouda can be a delicious addition to most meals or even your favorite snack. This semi-hard cow’s milk cheese is typically aged for six to nine months to be considered “aged” Gouda. If you don’t want to simply eat your Gouda with crackers or bread, then try one of these yummy recipes. You can also use them as inspiration to let your creativity flow in the kitchen and produce your own unique dish.
Sauteed Asparagus And Aged Gouda
If you are looking to add your aged Gouda to a side dish, then consider asparagus. Simply saute some asparagus spears, seasoning them using salt and pepper. After moving the sauteed asparagus to a serving dish or plate, sprinkle some aged Gouda on top to finish the dish.
Aged Gouda And Caesar Salad
A Caesar salad doesn’t have to be the traditional one featuring just romaine lettuce, croutons, and some Parmesan cheese. Swap out the Parmesan for aged Gouda and add chicken breast and cooked dry rotini pasta for a unique take on this classic salad.
Baked Potato With Aged Gouda
When it comes to baked potatoes, everyone has their unique preferences, but melted cheese always goes well on top. You can either get creative and add aged Gouda along with your favorite toppings or try a tandoori chicken baked potato featuring this cheese. Mix together tandoori spice mix, plain yogurt, and shredded chicken. Put this on your potato with some shredded Gouda and a bit of cilantro and you’re ready for a treat.
Gouda Apple Mustard Tarts
Aged Gouda is versatile enough to work for a dessert dish as well. Mix a bit of mustard and butter together then smear it on sourdough bread slices. Take a thinly sliced Pink Lady apple and put it on the bread, topping with lots of Gouda. Bake this until the cheese melts then put the dish on the broiler setting for an extra minute. Add black pepper and enjoy.
Pineapple And Gouda Upside Down Cake
For further proof that aged Gouda is the perfect ingredient for your favorite dessert, try this pineapple and Gouda cake. Start by layering a cake pan with pineapple slices combined with brown sugar, butter, and pineapple juice. Then mix a normal cake, adding a bit of pineapple juice and some finely shredded aged Gouda at the end. Pour the mixture on top of the pineapples in the cake pan, bake your dish, and serve.
Wednesday, October 14, 2015
What Minerals And Nutrients Do You Get From Cheese?
Cheese is a food that is eaten worldwide and has been made and eaten for thousands of years. There are many varieties, often associated with their country of origin, such as Swiss cheese. These varieties include cheddar, mozzarella, Monterey jack, Colby, longhorn, provolone, parmesan, Edam, and many others. There are hard cheeses, such as the ones mentioned, and there are soft cheeses, such as ricotta and cottage cheese.
Vitamins and Minerals
Because cheese is made from milk, usually cow or goat milk, but there are others, too, it has the same nutrients found in milk. Cheese is a good source of calcium and protein. It also contains phosphorus, zinc, potassium, magnesium, sodium, selenium, fluoride, iron, and vitamins A, B complex, C, D, E, and K. These nutrients are necessary to maintain a healthy body. The amounts of these nutrients vary from type to type, but they all basically have the same vitamins and minerals.
Vitamin D
The vitamins and minerals found in cheese particularly contribute to strong bones and teeth, but also benefit other parts of the body. Cheese contains a significant amount of vitamin D, which helps the body absorb calcium. A vitamin D deficiency contributes to osteoporosis, a condition that weakens bones. Adults require 60 international units (IU) of Vitamin D per day. A one-ounce serving of cheddar cheese supplies seven IUs of Vitamin D, or two percent of the minimum daily requirement.
Vitamin A
Vitamin A is essential for healthy skin, bones, teeth, eyes, skeletal, and soft tissue. Men require 3,000 IUs per day, while women need somewhat less. A one-ounce slice of cheddar cheese provides 284 IUs, or six percent.
Protein
Cheese is an excellent source of protein. Proteins are the building blocks of our bodies, and therefore it is essential to intake adequate proteins, but to not overdue them. One nice thick slice of cheddar cheese (28g) will deliver 6.7 grams of protein, nearly the equivalent of a glass of milk.
Fat And Calories
One important factor to remember when choosing and eating cheese, is that, along with the vitamins, minerals, and other nutrients in cheese, it also comes loaded with calories. Some varieties have fewer calories than do others, but there are still plenty of them. A lot of the calories are fat calories, something it is good to go easy on. So mix your cheese up with gourmet crackers and fruit.
Vitamins and Minerals
Because cheese is made from milk, usually cow or goat milk, but there are others, too, it has the same nutrients found in milk. Cheese is a good source of calcium and protein. It also contains phosphorus, zinc, potassium, magnesium, sodium, selenium, fluoride, iron, and vitamins A, B complex, C, D, E, and K. These nutrients are necessary to maintain a healthy body. The amounts of these nutrients vary from type to type, but they all basically have the same vitamins and minerals.
Vitamin D
The vitamins and minerals found in cheese particularly contribute to strong bones and teeth, but also benefit other parts of the body. Cheese contains a significant amount of vitamin D, which helps the body absorb calcium. A vitamin D deficiency contributes to osteoporosis, a condition that weakens bones. Adults require 60 international units (IU) of Vitamin D per day. A one-ounce serving of cheddar cheese supplies seven IUs of Vitamin D, or two percent of the minimum daily requirement.
Vitamin A
Vitamin A is essential for healthy skin, bones, teeth, eyes, skeletal, and soft tissue. Men require 3,000 IUs per day, while women need somewhat less. A one-ounce slice of cheddar cheese provides 284 IUs, or six percent.
Protein
Cheese is an excellent source of protein. Proteins are the building blocks of our bodies, and therefore it is essential to intake adequate proteins, but to not overdue them. One nice thick slice of cheddar cheese (28g) will deliver 6.7 grams of protein, nearly the equivalent of a glass of milk.
Fat And Calories
One important factor to remember when choosing and eating cheese, is that, along with the vitamins, minerals, and other nutrients in cheese, it also comes loaded with calories. Some varieties have fewer calories than do others, but there are still plenty of them. A lot of the calories are fat calories, something it is good to go easy on. So mix your cheese up with gourmet crackers and fruit.
Thursday, October 1, 2015
How To Pair Cheese And Cider
Traditionally, most people would choose to pair their cheese with a nice glass of wine, but that is not always the case anymore. People have begun swapping out wine for beer and now you will find dozens of websites devoted to combining these two delicious treats. Although it is still gaining in popularity, cider is another unique beverage you can pair with a cheese of your choice. Because pairing cheese and cider is still a growing trend, it can be challenging to find guides and suggestions. The good news is that pairing cider with cheese is very similar to pairing beer as it depends on flavor and other similar factors.
There are two main ways to look at pairings of cheese and cider: you can either pick your cheese and then select a cider based on it or start with a cider and then find the ideal cheese. The easiest way to find pairings would be to ask a cheese or cider expert, but if that fails, there are some general guidelines for pairing based on each item.
Suggestions Based On Ciders
If you are starting off with a cider that has a noticeable amount of residual sugar, then you want to opt for a cheese that is slightly sweet, such as alpine-style or aged Gouda. You will also find that ciders which are medium-sweet or sweet will go well with certain blue cheeses. If your cider has prickly carbonation, put it with a creamy cheeses, such as triple cream or semi-soft to soft cheese. Tart ciders work well with acidic cheeses, such as tangy cheddar or young goat cheese. Finally, tannic ciders are able to withstand stronger, aged cheeses that include concentrated flavor, including aged cheddar or aged cheese made from sheep’s milk.
Suggestions Based On Cheeses
When you choose to start with the cheese and work your way to the cider, these suggestions can help. Blue cheeses tend to do best with either a sweet cider or an ice one to make a salty-sweet pairing. If you have an aged sheep’s milk cheese, try to cut through the butterfat and protein with tannic ciders, such as those made from Ashemead’s Kernal or Reine de Pomme apples. In reality, though, some aged sheep’s milk cheeses will work with many different types of cider. Finally, if you are starting off with a washed rind cheese, then try to find a Basque cider, as this will make the perfect combination for those who enjoy a bit of funk. The cheese is pungent and complex while the cider will be earthy and tart, making the perfect combination. Remember that as with pairing other items with cheese, experimentation is key and any combination works as long as you enjoy it.
Sunday, June 14, 2015
What Is Stinky Cheese?
Although many people have heard of stinky cheese, not everyone is necessarily aware of what they are. Instead, the majority of people simply know that stinky cheese tends to have a strong aroma, hence its name. Stinky cheeses do tend to smell much more strongly than other types, even the more fragrant non-stinky cheeses and are usually an acquired taste. While connoisseurs love stinky cheese, an average person on the street may or may not depending on personal preferences. Before trying a stinky cheese for yourself, it helps to know exactly what they are.
Usually Washed-Rind Cheese
There are exceptions, but the majority of stinky cheese that you will find will be washed-rind. This type of cheese ripens starting on the inside and working its way in to give it a unique flavor. In washed-rind cheese, the aging occurs via surface bacterial growth. The cheesemakers will bathe the cheese in a brine made of saltwater that sometimes includes alcohol as well. A particular bacteria, Brevibacterium linens (B-linens) thrives in this type of moist, warm environment and makes its presence known by creating a red or pinkish hue along the cheese’s surface. When the rind of the cheese is washed, mold growth is discouraged while bacterial growth is encouraged, leading to chemical reactions that give stinky cheese their strong and complex flavors, including buttery, nutty, and woodsy tones.
History Of Stinky Cheese
As with most types of cheese, the exact history of stinky cheese is unknown, but experts have a good idea of what probably happened. They think that monks from the northern coastal areas of France first made stinky cheeses with a washed-rind. Monks in this area would usually use an alcohol mixture to wash the cheese surface to help prevent the formation of harmful mold. This was a more hygienic option during the time than saltwater mixtures would have been. This unique combination of humidity, low-acidity, and salt led to the pink to orange rind as well as the pungent aromas.
Common Varieties
There are many different types of stinky cheese, but some of the most popular are Epoisses, Esrom, Munster d’Alsace, Limburger, Liederkranz, Livarot, Pont L’Eveque, Stinking Bishop, and Taleggio. The last of these, Taleggio is an Italian Stracchino cheese with a soft consistency and strong aroma. It comes from the Lombardy area of Italy. Epoisses, the first stinky cheese on the list, is considered to be one of the best French cheeses. This cheese is made into rounds and sold in circular wooden boxes that most cheese experts will instantly recognize. The cheese has a red/orange rind and creamy, salty flavor.
Usually Washed-Rind Cheese
There are exceptions, but the majority of stinky cheese that you will find will be washed-rind. This type of cheese ripens starting on the inside and working its way in to give it a unique flavor. In washed-rind cheese, the aging occurs via surface bacterial growth. The cheesemakers will bathe the cheese in a brine made of saltwater that sometimes includes alcohol as well. A particular bacteria, Brevibacterium linens (B-linens) thrives in this type of moist, warm environment and makes its presence known by creating a red or pinkish hue along the cheese’s surface. When the rind of the cheese is washed, mold growth is discouraged while bacterial growth is encouraged, leading to chemical reactions that give stinky cheese their strong and complex flavors, including buttery, nutty, and woodsy tones.
History Of Stinky Cheese
As with most types of cheese, the exact history of stinky cheese is unknown, but experts have a good idea of what probably happened. They think that monks from the northern coastal areas of France first made stinky cheeses with a washed-rind. Monks in this area would usually use an alcohol mixture to wash the cheese surface to help prevent the formation of harmful mold. This was a more hygienic option during the time than saltwater mixtures would have been. This unique combination of humidity, low-acidity, and salt led to the pink to orange rind as well as the pungent aromas.
Common Varieties
There are many different types of stinky cheese, but some of the most popular are Epoisses, Esrom, Munster d’Alsace, Limburger, Liederkranz, Livarot, Pont L’Eveque, Stinking Bishop, and Taleggio. The last of these, Taleggio is an Italian Stracchino cheese with a soft consistency and strong aroma. It comes from the Lombardy area of Italy. Epoisses, the first stinky cheese on the list, is considered to be one of the best French cheeses. This cheese is made into rounds and sold in circular wooden boxes that most cheese experts will instantly recognize. The cheese has a red/orange rind and creamy, salty flavor.
Sunday, June 7, 2015
Understanding Double And Triple-Creme Cheeses
Anyone who is at least somewhat familiar with the world of
cheese will have heard of double and triple-creme cheeses. That does not always
mean, however, that you will have a clear understanding of them. The basic idea
behind a creme cheese is that it will have more cream added to the mixture
before the curd ever begins forming. These cheeses tend to have a lactic,
buttery flavor and creamy, spreadable texture and are typically considered to
be a bit more elegant than some other cheeses due to their uniqueness.
Official Classification
Although the classification of double and triple-creme
cheeses can vary from country to country, France has set rules in place and
since these cheeses were developed in Normandy, France can be seen as the
authority on their production and classification.
French law says that a double-creme cheese must have 60 to
75 percent butterfat and a triple-creme one must have at least 75% butterfat.
Before you become too shocked by these high numbers, keep in mind that the
butterfat percentage refers to the dry matter of cheese, not the moist parts.
Since double and triple-creme cheeses are very moist, those butterfat
percentages only apply to around half of the cheese, with the other half being
(potentially) free from fat.
Their History
The very first double-creme cheese was produced in 1850 in
Normandy by a Swiss man whose name has been lost. This original double-creme
cheese was known as Petit Suisse. Triple-creme cheese appeared about 75 years
later, also in Normandy. The first triple-creme came courtesy of the Dubuc
family and was known as Le Magnum. This cheese is actually a direct ancestor of
the Brillat-Savarin you can find today.
Pairing Ideas
When it comes to finding the perfect pairing for a
double-creme cheese, the guidelines are about the same as they are for a
triple-creme one. In either case, instead of wine, you should consider pairing
it with a bubbly beverage, such as champagne. Cheese experts will also suggest
that you pair these creme cheeses with fresh fruits, especially strawberries,
mangos, raspberries, or grapes.
Some Popular Examples
Perhaps the most famous of all double-creme cheese is Brie, which is a popular option and is a perfect example of the creamy texture of this type of cheese. Mascarpone and Tartare are also very well-known options for those looking to try this type of cheese. Most double and triple-creme cheeses are French, although there are exceptions, such as Blue Castello which is produced by Tholstrup from Denmark.
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