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Gouda: Saving the Rind

image (c) cocoinzenl via Flickr

image (c) cocoinzenl via Flickr

In the long series, of “why didn’t I think of that”, I presents Dan’s idea for saving that last bit of Gouda.

The Netherlands is, of course, know for their Gouda cheese and it is available as widely here as American and Cheddar cheeses are available in the states. The older Gouda is, the harder and sharper the flavor gets. People even eat a type literally called “Oude Kaas” or Old Cheese, which can rival extra sharp Cheddar in strength (I like it, Dan doesn’t). I find it to be vastly preferable to American cheese, but still mild enough to make a good sandwich.

I like to buy my Gouda as a wedge with waxy skin attached (2,50 or so at Aldi), but once you get down to the rind the cheese gets harder and more difficult to slice. Instead of tossing out this last bit of cheese, try grating it for use on pasta and in chicken quesadillas (a Potter favorite).

Just 3 easy step…
1) Tug off the waxy cover. This is generally pretty thin and can be a little tricky to remove, but you probably don’t want to eat it.
2) Grate the remaining cheese. Once the cover is off, everything else is edible.
3) Store in an airtight container in the refrigerator. I don’t know how long it’ll last, so I’d recommend eating it fairly quickly. If you let it mold, but use your green compost bin to toss it out.

Enjoy your Gouda!

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