How about a Gouda soufflé?
I'm a huge fan of Gouda and I've always wondered how it would be going into a cheese soufflé.
But has anyone ever tired it?
All these recipes call for other types of cheese.
Best Answer
When choosing a cheese for soufflés, the standard approach is to choose a (semi-)hard cheese with an assertive flavour - because you typically want the soufflé to taste cheesy. So many recipes suggest Gruyère, add a dash of Parmesan or similar.
Gouda on the other hand is a surprisingly vague term. It can mean everything from a young, four week old cheese to a mature cheese that has ripened for a year or more. Of course that also means a range from "mild" to "lots of character".
If you go by the typical approach of choosing cheeses, a mature gouda would be an excellent choice for a soufflé (a medium age Gouda is similar to a Guyère, but with less tang and more caramel undertones, very old Goudas show salt crystals and a flaky texture not unlike Parmesan), yet there is no reason why a younger Gouda would be "wrong" if you prefer your soufflé less "cheesy" and more "eggy".
So use your favourite recipe (or scour the Internet) and select the right Gouda for you - there is no accounting for taste.
Pictures about "How about a Gouda soufflé?"
How do you know when a soufflé is done?
How to check when the souffle is perfectly done: To know if the souffle is perfectly cooked inside, you stick a kitchen needle into the middle. It must come out totally clean. If, on the contrary, it comes out wet and covered with egg, prolong the cooking for 2-3 minutes.What should a soufflé look like inside?
It will be puffed and brown, and it can have a soft center (a little jiggly when the dish is gently shaken) or a firmer center (it doesn't jiggle hardly at all when gently shaken).What does a soufflé taste like?
What does a souffl\xe9 taste like? Deliciousness. But seriously though, they are very light and airy with a subtle egg flavour that enhances the ingredients that you add \u2014 they can be sweet or savoury. In the case of the two recipes we discuss in this blog post, both of our souffl\xe9s were cheese-based.How long will a cheese souffle keep?
Weeknight Tip: Did you know that you can make a souffl\xe9 ahead of time and bake them off when you're ready? This is a great party tip \u2014 make them the day before, cover and refrigerate them and take them to room temperature before you bake them off. They can be refrigerated for up 2 to 3 days.How Dutch Gouda Is Made At A 100-Year-Old Family Farm | Regional Eats
More answers regarding how about a Gouda soufflé?
Answer 2
Gouda is popularly an ingredient in soufflés. See: https://www.google.com/search?q=gouda+souffle+recipe&ie=utf-8&oe=utf-8 Many cheese soufflé recipes use hard cheese like Parmesan to prep the baking dish, to allow for the soufflé to "grab on" on its way up, and to keep the soufflé from sticking. Gouda would not be great for that, but you can certainly use it to flavor the soufflé itself.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Miguel Á. Padriñán, Ron Lach, RODNAE Productions, RODNAE Productions