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Smoked Gouda is similar in flavor to our Plain Gouda, but with a slightly firmer texture and gently smoked flavor.
We begin with our Plain Gouda recipe, then we smoke the cheese over pecan shells for two days in our restored 1860s smokehouse. From there, we age it in our underground cheese cave for two to six months.
Size: 1/2 lb.
Smoked Gouda, as mentioned above, is based on our Plain Gouda recipe.
Gouda has been made for more than 800 years. The making of Gouda dates back to the 1100s when it was produced in the Netherlands. It is named after the city in which it was traded during that era.
When we make Gouda, we add rennet and bacterial culture to fresh milk to form curds. When the curds have been cut, we drain off some of the whey and then add hot water, resulting in a “washed” curd. This lowers the acidity of the curds and results in a milder cheese.
After smoking the Gouda over pecan shells, we age it in our underground cheese cave for 60 or more days. As it ages, the flavor becomes more concentrated.
Smoked Gouda is versatile. We recommend serving it plain or on charcuterie platters, adding to a bowl of soup, or using it as a topping for casseroles or freshly cooked vegetables.
When coupled with freshly baked artisan bread, it makes a uniquely flavorful grilled cheese sandwich.
It also makes an excellent topping for salads.