Photography by Andrew Purcell | Styling by Carrie Purcell
The broad category of cheese known as “Gouda” spoils us with choice. In styles that range from mild and pliable to seasoned, smoked, hard-aged, and richly robust, Gouda (technically pronounced “how-duh”) offers something for everyone —especially the home cook. Take a tour through these recipes and you’ll see what a culinary chameleon Gouda can be, whether it’s blended into a soup or casserole, melted atop a sandwich, mixed in a salad, or stirred into cheese fondue. Use softer, moist Gouda in dishes that call for the cheese to blend in smoothly; in general, the harder the Gouda, the less easily it will melt. With this simple caveat in mind, we invite you to try this issue’s easy cheese cuisine. It’s as Gouda as it gets.
1. Shakshuka with Gouda
This North African dish of eggs poached in a tomato-based sauce lends itself to all kinds of improvisation. In our version the usual tongue-scorching chile paste harissa is switched out for a little smoky-spicy chipotle. And of course we’ve added cheese—an aged Gouda, such as Beemster X-O-, is ideal.
2. Baked Penne with Pancetta and Gouda
3. Smoked Gouda, Kimchi, and Turkey Melt
4. Autumn Cobb Salad with Flavored Gouda
5. South Holland Cheese Dip (Zuid Hollandse Kaas Doop)
Elaine Khosrova
Elaine Khorova is the original Editor-in-Chief of culture magazine and the current recipe writer extraordinaire. She resides in the Hudson Valley of New York where she is working on a book about the history of butter.
