Georgia Gouda Spotlight

Georgia Gouda

Georgia Gouda is a raw cow’s milk cheese that is inspired by a Dutch Gouda. Most of the gouda made in Holland is made with the milk from Holstein cows. Holsteins produce high volumes of milk but very low butterfat. The reason our Georgia Gouda tastes so different is because we use the milk from our Jerseys out on grass. The end result is a very buttery cheese that makes the BEST grilled cheese sandwich in the world.

Traditionally, gouda falls into the semi-hard cheese category. This category can be explained by being not quite as malleable as a firm pillow, but neither are they hard like a handball. Most goudas fall in between which means you should be able to press them and feel some resistance, but not to the point where the cheese won’t budge. When my mom decided to make a gouda style cheese, she saw that it would be a great opportunity to show off our really rich, buttery milk. By pressing and washing the curds during the cheesemaking procedure, we are able to produce a very dense texture while not letting the curds get too acidic. The final product is aged about 60 days and has a semi-soft (very dense) texture and buttery, rich flavor.

I think that this cheese has a very mild and subtle flavor yet it maintains a great balance between protein, fat and salt. This helps the grassy, nutty, buttery, and sweet flavors to all shine. Although mellow in flavor, this cheese has proven to be loved by people of all ages.

What makes this cheese so special?

This cheese is special because you can really taste the unique qualities of our terroir or land. You can try 100 other goudas, but none of them taste quite like what we are making here in south Georgia.

Also, this is a limited production cheese. Jeremy only makes about one batch per month at this time. Each batch yields about 30 wheels weighing about 10-12 pounds each. You will not see this cheese in many other stores. We mainly want to offer it on the website and in our own retail shop at this time.

This cheese is also our best “melter.” We use it in a very wide range of applications such as casseroles, macaroni and cheese, quesadillas, nachos, paninis, and, of course, grilled cheese sandwiches.

Lastly, this cheese is usually children’s absolute favorite out of all of our products. I have yet to meet a kid whom normally likes cheese that doesn’t enjoy the Georgia Gouda. I think that our kids would eat it everyday if we let them.

Flavor Profile:

The Georgia Gouda has a slightly milky and nutty flavor at first. As you chew, the initial flavors mellow into buttery taste. You will also taste a hint of the earthiness or cave-like flavors from the natural rind. This is also a unique characteristic in our gouda because most others are either vacuum sealed or waxed to prevent mold growth.

Aroma and Appearance:

The Georgia Gouda has a light tan or brown rind on the exterior of the wheel. The interior paste of the cheese is bright golden yellow from the beta carotene in the grass from the pastures that the cows eat. The aroma is slightly cave-like from the natural rind, but the actual cheese smells earthy and slightly sweet.

Texture:

This cheese has a very soft and pliable texture. You can see how dense the curds are by squeezing or pressing the cheese–it has a sponge-like texture. It is very pliable and soft. The texture softens even more as you eat it providing a creamy, smooth mouthfeel while maintaining the body or density of the cheese.

Wine Pairing Options:

The Georgia Gouda has many wine pairing options. Because it is so well balanced, you can pair it with a Chenin Blanc or Vouvray from the Loire Valley of France to highlight the sweetness or pair it with a Pinot Blanc from Oregon to show off the grassy and nutty characteristics. It might be a little hard to pair a red wine with the Gouda because of the delicate and mellow flavor, but a fruit forward, low tannin wine could be a suitable match. Try a Californian or Oregonian Pinot Noir. My favorite pairing in the summer would be a dry rose with the Georgia Gouda. We’ve been enjoying the Elyse Rose from Napa Valley, California.

Food Pairing Option:

The opportunities are endless with this cheese. Try it on burgers, eggs, fondue, gratins and vegetable casseroles, grilled cheese, quesadillas, sandwiches, grilled vegetables and cheese courses. I like to serve fig spread, dates, roasted pecans or almonds, or fig almond cake with this cheese when we are entertaining.

Storage Tips:

The best way to store the Georgia Gouda is to wrap the cheese in wax paper and then surround it with plastic wrap. The plastic wrap will ensure that no moisture is lost and the wax paper will keep the cheese from taking on the plastic flavors of the wrap. We have noticed that the longer a cheese is wrapped in saran wrap, the more it will taste like plastic. The best place to store your cheese is in the vegetable drawer of your refrigerator as it has the highest humidity. Because there are no mold inhibitors or preservatives in the cheese, you will start to see some mold growth after a week or so. Please just cut off all mold and enjoy!

Featured Recipe:

Recipe Adapted from www.epicurious.com as featured in the March 2005 episode of Bon Appétit magazine

Grilled Ham and Gouda Sandwiches with Frisée and Caramelized Onions
Yield: Makes 2 servings

1 tablespoon extra-virgin olive oil
1 large onion, thinly sliced

Unsalted butter, room temperature
4 1/3-inch-thick slices country white bread or sourdough bread
4 ounces thinly sliced smoked ham, divided
3 ounces Georgia Gouda cheese, thinly sliced, divided
2 large handfuls frisée, torn into bite-size pieces (about 1 cup), divided

Heat oil in large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Reduce heat to medium-low; cover and cook until onion is very tender and golden, stirring frequently, about 25 minutes longer. Season with salt and pepper. Cool slightly.
Butter 2 bread slices. Place bread, buttered side down, on platter. Divide onion, ham, cheese, and frisée between bread slices. Top each with another bread slice; butter top slices.
Heat another large nonstick skillet over medium heat. Add sandwiches and cook until bread is golden brown and cheese melts, pressing occasionally with spatula, about 4 minutes per side. Cut sandwiches in half diagonally and serve immediately.