Volume 10, Issue 089 - May 4, 2006

Have a Gouda Day ,

Gouda
Goo´-dah

Heritage:

Gouda and Edam originated in Holland over 800 years ago. The name "Gouda" comes from a village in southern Holland. The town of Edam shares the same valley. In the early days of Dutch cheesemaking, cheesemakers wrapped Gouda for export in red cloth to identify the variety. Today, Wisconsin producers carry on the tradition by covering the cheese with red wax or cellophane.

Description:

Gouda, made with whole milk, has a rich, buttery, slightly sweet flavor and smooth, creamy texture. Slice for sandwiches; shred in baked dishes; dice in salads and vegetable dishes.

Appearance:

Interior: Pale yellow

Exterior:

• Red wax suggests mild.
• Yellow or clear wax suggests aged or flavored.
• Black wax or brown rind suggests smoked.

Texture:

Smooth, creamy.

Flavor:

Light, buttery, nutty.

Source: Wisconsin Milk Marketing Board, Inc.

Wisconsin Cheese from America's Dairyland, Entertaining, Cheesecyclopedia, Facts, Awards, Cheesemaking, Special Offers and Great Recipes.

Butterflied Shrimp with Wisconsin Smoked Gouda

Category: Entrée
Number of Servings: 6

Ingredients:

3 ounces pancetta or bacon, finely chopped
2 cups (8 ounces) Wisconsin Smoked Gouda cheese, shredded and divided
1/2 cup dried bread crumbs
1/4 cup unsalted butter, slightly softened
2 tablespoons chives, chopped and divided
18 jumbo shrimp (13 to 15 count)
3/4 cup sour cream

Preparation:

Sauté pancetta over medium-high heat until cooked, about 7 minutes. Cool. Combine pancetta, 1 1/2 cups Wisconsin smoked gouda cheese, bread crumbs, butter and 1 tablespoon chives, knead together. Shape into a 9-inch log. Wrap in plastic wrap, place in freezer 10 to 15 minutes.

Meanwhile, devein and butterfly shrimp, leaving the tails on. Lay shrimp on a parchment-lined or lightly greased 10- x 15-inch jelly roll pan. Slice cheese mixture into 1/2-inch slices and place on each shrimp, pressing to cover meat. Bake at 400 degrees F for 7 minutes. Sprinkle remaining 1/2 cup cheese over breading and bake 3 to 4 minutes more, or until cooked.

For each serving, arrange 3 shrimp on back of salad plate with tails touching. Place a dollop (2 tablespoons) of sour cream in center of each plate, sprinkle with remaining chives. Serve immediately.

Recipe © 2006 Wisconsin Milk Marketing Board, Inc.

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More About Gouda:

Serving Suggestions:

• Use smoked Gouda as a flavorful partner with grilled, sliced turkey or chicken in a hot sandwich.
• Gouda melts well and it's great in casseroles.
• Layer fresh apples and slices of Gouda in a baking dish, sprinkle with sugar-cinnamon crumb mixture and bake.

Goes Well With:

Mild:

• Peaches, melons, apricots, cherries.
• Fruity wine, lager beers.

Aged, Smoked or Flavored:

• Apples, pears.
• Hearty red wine, beer

Styles/Varieties:

• Wisconsin Gouda comes in many varieties: plain, caraway, smoked, reduced fat and "endless" (for easier slicing).
• 9-pound wheel.
• 5- to 6-pound loaf.
• 8-ounce wheel.
• Random and exact weight.

Performance Note:

The Dutch pronounce Gouda as "khow da." The starter culture added to Gouda and Edam results in what cheesemakers call "sweet curd" cheese. Cheesemakers use whole milk to make Gouda to produce the creamy texture.

Federal Standards of Identity:

• Maximum Moisture: 45%
• Minimum Milkfat in Solids: 46%

Source: Cheesecyclopedia™ © 2006 Wisconsin Milk Marketing Board, Inc.

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Pineapple Upside Down Wisconsin Gouda Cake

Category: Dessert
Number of Servings: 6

Ingredients:

1/4 cup unsalted butter, melted
1/2 cup brown sugar
1/4 cup pineapple juice

Filling:

1/4 cup pineapple juice
3 to 4 canned pineapple rings, drained (do not use fresh pineapple)
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
3/4 cup sugar
2 large eggs
1 cup (4 ounces) finely shredded Wisconsin Gouda cheese
heavy cream, whipped (optional)

Preparation:

Line the bottom of a round 8x2 inch cake pan with parchment or wax paper. Combine melted butter, brown sugar and 1/4 cup of the pineapple juice. Pour into the prepared cake pan. Arrange pineapple slices over mixture. Set aside.

Combine flour, baking powder and salt. In a large mixing bowl, cream butter and sugar with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture and beat on low speed until well-combined. Stir in remaining pineapple juice and cheese. Pour batter over pineapple slices in cake pan. Bake at 375 degrees F for 30 to 35 minutes. Cool 10 minutes. Carefully invert onto serving platter. Remove pan and paper. Serve warm with whipped cream, if desired.

Recipe © 2006 Wisconsin Milk Marketing Board, Inc.