Gouda considered one of the oldest cheeses that were known to man. Gouda cheese appeared in the fourteenth century in the Dutch city, which served as its name. Nowadays, this sort of cheese has rightfully gained popularity among Russians, therefore, it is very easy to find it in stores and markets.
However, sometimes the proposed product in its qualities can be very different from the real Gouda.
Today is a project Test purchase (www.zakupka.tv) talks about how to choose the right Gouda cheese.
Cheese Gouda according to the classical technology, they are made from pasteurized cow’s milk, rennet, and ferment.
No vegetable, and even more chemical additives should not be here.
When choosing a cheese, be sure to pay attention to its color.
Cheese head should be evenly colored.
If in the center the cheese is yellow and whitish at the edges, it means that production processes or storage rules have been violated.
High-quality cheese has a soft creamy taste with nutty notes. Taste depends on the age of the cheese.
The more mature the cheese, the richer its taste.
Old cheese with signs of spoilage will be bitter.
Naturally, such a product is not worth taking.
Usually cheese Gouda covered with paraffin — for better preservation. If you notice cracks on the crust, you cannot take such cheese. First, the storage conditions were most likely violated.
Secondly, various pathogens could enter the cheese through cracks.
If you buy cheese in bulk, choose the one that is sold in the heads, not in the bars.
It is believed that the cheese in the heads more delicious. The fact is that it is in this form that the cheese has a more proper ripening.
True and it is a bit more expensive.
In any store, cheese is most often sold in slices.
And here you need to be alert, because it is not known when exactly this cheese was cut and how much it already lies on the counter. Therefore, it is best to ask the seller when you cut a piece of the whole head of cheese. If you still take an already cut and packed piece, try to take one where a crust is visible.
After all, it is on her first thing appears mold and other signs of damage.
Cheese is a living product that is constantly ripening. Therefore, it is very important that it is stored correctly.
The ideal temperature on the counter for this cheese is from 2 to 6 degrees. In such conditions, it can be stored for up to six months.
Cheese is also very susceptible to foreign odors, so only dairy products can be found nearby, no fish or sausages.
And remember: when the cheese is frozen, water crystals form in it, which tear the cheese dough.
Tastes from this sharply deteriorate.
Now that you know how to choose the right cheese Gouda, We suggest you cook pepper stuffed with cheese and egg, for which Gouda cheese is best suited.
You can find this and many other tips and recipes on the official project website. Test purchase.
Pepper stuffed with cheese and egg
- Gouda Cheese: 200 g
- Garlic: 2 teeth
- Boiled egg: 2 pcs.
- Pepper: to taste
- Mayonnaise Provence: 3 tbsp. l
- Salt: to taste
- Bulgarian pepper: 2 pcs.
- Dill: to taste
Filling. Grate the cheese and put it in a bowl. Finely chop the garlic, dill and lay out to the cheese.
Season the cheese with mayonnaise, season with salt and pepper.
Cut off the tops of the pepper in the form of lids, remove seeds.
Put a little stuffing firmly on the bottom of the pepper, put a boiled egg in the pepper and put the stuffing firmly on top of it and on the sides so that it holds the egg.
Close the stuffed peppers with lids and refrigerate for 2-3 hours to solidify the filling.
Serve a snack, you can cut the pepper rings or cut lengthwise into two halves.