smoked gouda

elaine said:

Last night for supper I made a cheese sauce that called for smoked
gouda - the sauce was good, but the cheese didn't really melt the way
other cheeses, do plus it looked curdled. Is this normal for gouda?
Fortunately I wasn't entertaining a whole group of people!

Elaine

Yes, that's normal. Smoked Gouda isn't "real" cheese; at least every time
I've bought it it says processed cheese or processed cheese food. So no, it
doesn't melt.

kili

kilikini said:

elaine said:

Last night for supper I made a cheese sauce that called for smoked
gouda - the sauce was good, but the cheese didn't really melt the

way

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Quoted message said:

other cheeses, do plus it looked curdled. Is this normal for

gouda?

Quoted message said:

Quoted message said:

Fortunately I wasn't entertaining a whole group of people!

Elaine

Yes, that's normal. Smoked Gouda isn't "real" cheese; at least every

time

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I've bought it it says processed cheese or processed cheese food. So

no, it

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doesn't melt.

Eh, what? Processed cheese usually melts more readily than real cheese,
think American cheese and Velveeta and the like. It's the flavor that
is normally lacking.

Brian

Default User said:

kilikini said:

elaine said:

Last night for supper I made a cheese sauce that called for smoked
gouda - the sauce was good, but the cheese didn't really melt the
way other cheeses, do plus it looked curdled. Is this normal for
gouda? Fortunately I wasn't entertaining a whole group of people!

Elaine

Yes, that's normal. Smoked Gouda isn't "real" cheese; at least
every time I've bought it it says processed cheese or processed
cheese food. So no, it doesn't melt.

Eh, what? Processed cheese usually melts more readily than real
cheese, think American cheese and Velveeta and the like. It's the
flavor that is normally lacking.

Brian

Try to melt smoked gouda. I dare ya. It just stays in a lump.

kili

Quoted message said:

Yes, that's normal. Smoked Gouda isn't "real" cheese; at least every time
I've bought it it says processed cheese or processed cheese food. So no,

it

Quoted message said:

doesn't melt.

kili

What, smoked Gouda isn't real cheese. I'll have to check the label out. If
it doesn't work well in sauce try it with a fine Australian Shiraz. :>😉

Carole

Wine . Shiraz is the type of grape (the french call it "Syrah", but it's the
same fuit).

-Steve

"Dog3" <uhoh@ajfl;ajklsd;ajlds.nutz> wrote in message
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"C & S" <[email hidden]> wrote in
news:[email hidden]:

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Quoted message said:

Yes, that's normal. Smoked Gouda isn't "real" cheese; at least every
time I've bought it it says processed cheese or processed cheese
food. So no,

it

Quoted message said:

doesn't melt.

kili

What, smoked Gouda isn't real cheese. I'll have to check the label
out. If it doesn't work well in sauce try it with a fine Australian
Shiraz. :>😉

Carole

Okay, what is Australian Shiraz? That is new to me.

Michael

--
Opinions founded on prejudice are always sustained with the greatest
violence.
-- Hebrew proverb

C & S said:

Quoted message said:

Yes, that's normal. Smoked Gouda isn't "real" cheese; at least
every time I've bought it it says processed cheese or processed
cheese food. So no, it doesn't melt.

kili

What, smoked Gouda isn't real cheese. I'll have to check the label
out. If it doesn't work well in sauce try it with a fine Australian
Shiraz. :>😉

Carole

Oh hell yeah! I love Shiraz! Check out the label on almost ALL smoked
cheese; it's usually a form of processed cheese food.

kili

elaine said:

"Fifo" <[email hidden]> wrote in message
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Quoted message said:

kilikini said:

elaine wrote:

>Last night for supper I made a cheese sauce that called for smoked
>gouda - the sauce was good, but the cheese didn't really melt the

way >other cheeses, do plus it looked curdled. Is this normal for
gouda?

Quoted message said:

Quoted message said:

Quoted message said:

Yes, that's normal. Smoked Gouda isn't "real" cheese; at least every

timeI've bought it it says processed cheese or processed cheese food. So
no, it doesn't melt.\

I've had exactly the opposite experience. The smoked gouda I've used
was NOT a processed cheese and it melted into a lovely sauce for a
chicken-and-pasta dish.

gloria p

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

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elaine said:

Last night for supper I made a cheese sauce that called for smoked

gouda -

Quoted message said:

the sauce was good, but the cheese didn't really melt the way other

cheeses,

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do plus it looked curdled. Is this normal for gouda? Fortunately I

wasn't

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entertaining a whole group of people!

Elaine

Many cheeses simply don't incorporate well into sauces. Generally
smoked cheeses are much harder/drier (low water content) than their
unsmoked counterparts, those are more difficult to combine and often
need to be finely grated and added to sauces a little at a time.
Dry/hard cheeses are more adept at incorporating with more fluid/long
cooking dishes like soups rather than sauces... I wouldn't attempt
preparing cheese sauce with any of the grating cheeses. And as to
processed cheeses, those more easily incorporated and are less
expensive, try one of those smoked cheeses... I think it would be a
shame to waste a fine imported smoked gouda by using it for sauce... a
major component of a fine cheese is it's texture... I'd not turn any
fine cheese into sauce.

Sheldon

Ok - thanks for an explanation that I actually understand.

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