Friday, January 14, 2011

Fromage Friday: Cablanca Goat Cheese Gouda

Cablanca Goat Gouda
Holland
Goat's Milk
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. 




2 comments:

  1. Try the UT Richmond Farmstead gruyere. Local AND amazing. To be had for mere tens of dollars at Lib Heights Fresh.

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  2. Noted. I will put on the review schedule.

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