How to eat this kind of cheese
I have seen so many of these cheeses but I don't know how to cook or eat them.
I am new to Europe, and have never seen this in my country of origin before.
Could you tell me how to cook the cheeses? Is it just a matter of cutting and eating?
By looking around, it sounds like this is called Gouda Cheese (but I am not sure)
Best Answer
Whatever you do, don't eat the wax rind.
You may think this goes without saying, but the number of times I've seen people unfamiliar with a wax-coated cheese slice and eat with the wax still attached might surprise you.
(Source: lived in the Netherlands for 5 years, across the street from an incredible cheese shop.)
Pictures about "How to eat this kind of cheese"
How do you eat every type of cheese?
There are three cutting methods we recommend:How do you eat cheese wax?
The 7 different types of cheese- 1 - FRESH (No rind) ...
- 2 - AGED FRESH CHEESE [wrinkled white to grey-blue rind] ...
- 3 - SOFT WHITE RIND (White Fuzzy Rind) ...
- 4 - SEMI-SOFT (Fine to thick grey-brown rind or orange & sticky) ...
- 5 - HARD (crusty, grey often polished, waxed or oiled) ...
- 6 - BLUE (Gritty, rough, sometimes sticky rind)
What are the 7 types of cheese?
Mimolette cheese can be added to salads, omelets and other cooked dishes. It's delicious on fine crackers and pairs well with Banyuls, Merlot and Sherry. Be sure to check out our posts on what makes cheddar cheese sharp and on the difference between parmesan, romano and asiago cheese.How To Cut Every Cheese | Method Mastery | Epicurious
More answers regarding how to eat this kind of cheese
Answer 2
Most cured wheel cheeses are great on their own--slice and eat. That being said, at least where I'm from we usually slice them, then put them on bread (on Pa amb tomà quet, to be precise), and often pair them with sliced cold-cut/smoked meats. Generally, the "drier" the cheese, the more it needs to be paired with bread/meat, while sweeter/spongier cured cheeses are fine on their own.
Answer 3
Where I live, we most often eat it on a slice of bread, use it on top of pasta, and a lot of other uses. (I often find the Gouda cheese abroad lacking taste, so I prefer the 'real' Dutch brands)
I like to eat them with some sambal badyak when I eat them with some Dutch table snacks.
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