Fête du Fromage: Double-Cream Gouda
Jan 15th, 2009 by Danielle
I changed my selection for January’s Fête du Fromage based on the preference of my dad for Dutch Double-Cream Gouda. I figured, if it’s good enough for The Dad, it’s good enough for us!
While many of us are familiar with double- and triple-cream varieties of soft-ripened cheeses, it is more unusual to find examples in other styles of cheese. Perhaps we associate the oozing character of a double-cream brie with its butterfat content (over 60%); in fact, that loose texture has is due to the high proportion of water in the cheese, not cream or butterfat. For this reason, butterfat content is expressed as a percentage of fat in dry matter (matière grasse), disregarding the proportion of water in the cheese.
Okay, let’s drop the books and experience the cheese! What does the extra cream do for us? In this Gouda, it imparts a luxurious, supple texture that melts beautifully and pairs well with a variety of assertive flavors. Because the cheese is aged for only six months, its flavor is mellow, with only a hint of tanginess.
Like most young’uns, this cheese seems timid and inexpressive when it’s cold and alone. However, warmed up and given a playmate like fruit preserves, olive tapenade, or sun-dried tomatoes, Double-Cream Gouda is ready to charm. Imagine piling thin slices of this cheese on thick rye bread, popping it under the broiler for a few minutes, and slapping it down next to a steaming bowl of tomato bisque. Sensational!
Double-Cream Gouda is available at Trader Joe’s stores, and can also be found at cheese purveyors (just ask for Roomkaas).
La Fête du Fromage is a monthly blogging event hosted by Loulou. All cheese lovers are encouraged to participate!
My aunt brought over a goat gouda recently and it was pretty tasty! I will keep my eyes open for this on at TJs!
This sounds fabulous! Thanks for a great entry.
Yummmmm.
I’ve just taken an artisan bread class, and I can’t tell you how exciting it is to contemplate a piece of bread and a slice of cheese. The world is an oyster of flavors at the moment. Isn’t that amazing to contemplate?
Wishing you happy new year full of gastronomic pleasures,
–(the other) Danielle
Hi Touch the Earth Danielle,
Thanks for your uplifting note! I love the idea of making my own bread and cheese! However, I will make a more attainable goal to bake a batch of crackers to go with my next serving of cheese.
Hey, how’s that cheddar aging? Congrats on the new calf!