When a chef is "in the weeds" it means they are caught in a frantic storm of orders that need to be filled. A beautiful chaos surrounds them and they work with impossible hands to ensure the craft they love is done its best. This blog is dedicated to food and to life in the weeds making it perfect.
Friday, January 14, 2011
Fromage Friday: Cablanca Goat Cheese Gouda
Cablanca Goat Gouda Holland
Every holiday we have a selection of cheeses. This year at the farewell dinner we had several cheeses left from the Christmas Eve cheese course. The consensus favorite was Cablanca Goat Gouda. I personally love goat cheese. The hardier and more pungent the better. If it is sharp and "goaty" I am there. Not everyone feels the same way, but nearly everyone could enjoy the Cablanca Goat Gouda. It is mild with smooth creamy texture; like most traditional Goudas which are made from cow's milk. The flavor was sweet and buttery with caramel tones and bitter coffee like finish.
The rind on this cheese is a beautiful Blue Willow pattern
that is uniquely Dutch
I had it with a piece of fresh from the oven crusty artisan bread. However, the cheese could be used in a fresh spinach salad, eaten with fresh Honey Crisp Apples and would pair well with fruity Pinot Noirs, buttery Chardonnays or a Dutch beer with a malty-barley flavor and light hops like Grolsch Premium Lager.