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Gouda & Chedda

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Muenster Mash and Betta Chedda [Oct. 2nd, 2008|09:01 pm]
Gouda & Chedda
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Getting a bit punchy with titles, oh-HO! Chedda here with another wham bam two-weeks-worth o' cheesy delight.

I am going to dedicate this post to Lily and Vivian, those kooky connoisseurs from Pushing Daisies. ♥

Now, on to the cheesing. Last Friday, Gouda and I sat down with a nice slab of your pretty standard muenster at College Green Park. I like muenster typically and eat it on sandwiches, but Gouda was immediately dissuaded.

"It tastes like string cheese," she said sadly.

I took another bite and had to agree. I have had a rich muenster now and again, but the subtlety of this chunk really underwhelmed both of us. We only ate it raw, but I have a few suggestions on how to liven up this mild selection:

a) Use muenster to make mac and cheese. The smoothness really accentuates this college favorite for just a few dollars more.
b) Add muenster to baked potatoes. Again, the texture really saves this cheese in my book, making it a great complementary element (particularly when melted or fried).
c) Grilled cheese sandwiches. Need I say more?

Tonight, we ventured into the tasty pungency of Vermont with Hoffman's Vermont White Cheddar. It is initially a very sweet cheese, which really blooms into a rich mixture of sharpness and creaminess. Being close to a stove, naturally Gouda and I threw some chunks in a pan with a bit of oil and curry powder (left over from a bratwurst dinner). It melts and becomes gooey, unlike the last few cheeses we have put on the stove. This brings out the sweetness even more and would be an excellent addition to any pointedly sweet or lightly tangy dish.

Enjoy your cheeeeeses, darlings!
LinkPut it on a cracker

Cheeses the Third and Fourth: Boursin and Gouda! Double your pleasure! [Sep. 25th, 2008|03:58 pm]
Gouda & Chedda
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Cheesies, we apologize for the lateness of this here post. Chedda and I have been very, very busy with school* and suchlike, so though we have eaten our cheeses for the past two weeks, we haven't had time to blog about it. So now you get two cheeses for the price of one! Boursin and gouda!

Small but HUGELY delicious!

Happy birthday, Gouda! ;)

Now, for our first cheese, which is creamy and highly flavorful, we chose to use it as a spread. We toasted some bread and cut up some apple slices. Boursin goes deliciously with either one. We also tried putting some on our rice crackers that we used for romano, but that wasn't a great idea. It was too... ricey, for lack of a better word. You want to pair Boursin with things that go well with garlic, like bread. We recommend spreading this on a bagel, but we highly recommend spreading it on a green apple. The tartness of the fruit offsets the richness of the cheese.

The verdict: snack cheese.

Our second cheese in this two-for-one, since it was Gouda's birthday on the 8th, was-- can you guess it?-- red wax gouda! This is a more common cheese, so many of our readers may already be familiar with it. The last is smokey and understated, so it is not a great cheese to be eaten alone. Crackers, of course, do nicely (Gouda recommends Carr's water crackers), but we're especially fond of combining gouda with grapes. Our suggested method is cutting yourself a small lump of cheese, grabbing a single grape, and sticking them in your mouth at the same time. Trust us, you'll thank us later.

We decided to skip right to the chase this time and find out what happens when you fry gouda. Unlike romano, which keeps its shape for the most part and becomes toasty and golden, gouda melts into a thick, chewy goodness. Just cut your gouda into chunks and fry it on a skillet with some oil, turning the cheese so it doesn't burn. Once it becomes runny, put it on a piece of toast or some crackers, add it to a sandwich, go crazy!

We recommend some hearty Watchmen reading with any cheese selection!

The verdict: snack or meal cheese. Gouda's favorite cheese goes well any time.

Until next week!

* When did school get so hard? Seriously.

(This post made by Gouda.)
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Cheese the Second: Romano [Aug. 30th, 2008|12:13 pm]
Gouda & Chedda
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The cheese we selected this week is Pecornino Sheep Romano (which, we suppose, means that it's from sheep's milk instead of cow's) straight from the deli at the New Pioneer Co-Op. This hunk'a hunk'a kickass cheese* is very dry and quite strong, so we decided to offset it with some tasty Lundberg Rice and Sea-Salt crackers.


Alone, Romano is a heavy, woody cheese which gives you an aftertaste that lingers, so we recommend having a beverage to wash it down (Chedda had some orange juice, the citrus in which offset the woodiness of the cheese quite nicely). The crackers also helped with the dry heaviness, and since they were rice crackers, their flavor didn't diminish that of the cheese.

As we were enjoying the cheese, I was suddenly struck by a brilliant bolt of lightning**.

"You know what would go great with this cheese?" I said. "Some kind of sun-dried tomato paste spread."

Lo and behold, in her cabinet Chedda happened to have some Prego garlic and onion tomato sauce. We put a dab of the sauce on the Romano, tasted it, and-- ZOWEE! It was delicious. Right then and there, we composed an inexpensive, tasty snack that you can serve at your next party. Just buy yourself a hunk of Romano (our entire brick of it cost about $5), a jar of the tomato sauce of your choice, and some mild crackers. Put your Romano on your cracker and your sauce on your Romano, and voila! Your guests will be begging to know where you got this idea***.

After our success with the tomato sauce experiment, Chedda's father gave her a ring on her telephone and remarked that Romano is usually served with pasta or cooked in some way. With the little Romano we had left, Chedda and I decided to experiment once again and fry a few chunks. We put some vegetable oil in a skillet (try olive oil if you're spunky), sprinkled on a little garlic salt, and simply fried our Romano until the edges turned golden.

Cheesies, I must confess to you: IT WAS FANTASTIC. Even better on toast and with some of our tomato sauce on top. We wished that we had more Romano to cook, but, alas, we had eaten it all. (Just think of putting it on your next sandwich!)

In conclusion, we would definitely call Romano a dinner cheese (with the exception of our appetizer idea, of course), especially when cooked and served on toast.

Until next week!

*I don't know where that came from either.
**I mean that metaphorically, of course.
***And you can take the credit all for yourself-- Chedda and I won't mind.

(This post written by Gouda.)
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Cheese the First: Light Creamy Havarti [Aug. 21st, 2008|09:34 am]
Gouda & Chedda
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[Current Mood |cheerfulcheerful]

We picked up the light, creamy Havarti from Denmark's Finest at The New Pionner Co-Op, where we get all of our cheeses, along with a pretty standard baguette.

(Gouda would like to apologize for the crappy nature of her camera. Next time, we'll use Chedda's camera, which was not purchased in 2003.)

We chose a baguette and some grapes to go with our creamy cheese.

We try all of our cheeses alone at first, and then combine them with other foods you might find in your typical cheese-lover's kitchen. The Havarti was light at first taste but also unexpectedly pungent. This "Hello, I am some whammo cheeze"* sensation had to settle in, at first being rather subtle.

Gouda: "It comes to you slowly, like a lover in the night."

Gouda is enjoying her Havarti and French bread.

Chedda also finds the cheese most enjoyable.

Since it is so mild and creamy, Havarti is not a cheese that should be eaten alone. Its gooiness should be offset by something crunchy, like our baguette, or something sweet and watery, like our grapes.

Here you can see the creamy, slightly bumpy texture of the cheese.

I am torn between dubbing this a snack cheese or a meal cheese, but maybe that is because as a cheese fan (and food fan in general), snacks morph into meals quite unexpectedly at times. Either way, I recommend it with any sweet, mild fruit like grapes or apples (no citrus).

Until next week, cheese lovers!

*unnecessary personification of Havarti

(This post written by Chedda.)
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Introduction: Gouda [Aug. 20th, 2008|12:55 am]
Gouda & Chedda
And here's the other half of the Cheese Dream Team.

Gouda is a student of English literature and creative writing, and as such she lives in a box down by the river. When her fast-paced world of literary analysis*, paper-writing**, and publication rejections*** is not demanding all of her time and energy, she likes to read, scribble, watch films, and feed her various and sundry other obsessions. In addition, Gouda is fond of wasting time with Chedda and experimenting with dairy products.

Gouda has loved cheese since time immemorial. She has often called it "the perfect food." Think about it: it comes in so many varieties and textures. It's like a super-food that can morph to cater to your every taste-budial whim. Her reason for participating in this blog is not a noble quest to restore the bliss of cheese past, but rather an excuse for buying and consuming a lot of cheese.

In any case, Gouda, hand-in-hand with Chedda, would like to welcome you aboard our steamliner of fromagial adventure, and looks forward to many new experiences with you.

She's not sure why she wrote this entirely in the third person.


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Introduction: Chedda [Aug. 19th, 2008|03:45 pm]
Gouda & Chedda
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[Current Mood |chipperchipper]

Here is a slightly more specific introduction of 1/2 of the Cheese Blog team. :)

At school I study film and, unofficially and with no certificate programs, comic books and The X-Files. In my spare time I hang out with Gouda and we watch many films and go on adventures. I also love to draw and am a bit of a workaholic.

My best cheese experience happened completely by chance, when I picked up a bit of cheese for our friend Sam's party one night in October 2007. We had a very Mediterranean dinner, complete with pomegranates, olives, crusty bread, and this cheese, among other things. It was delicious. I don't remember what kind it was, though! It was Greek, I believe, but not a goat cheese. This is my true quest: to find my long-lost cheese of autumns past.

I also used to have an *IBF with the screenname cheese_is_funny.


*Internet best friend

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Rack 'em up, rack 'em up, rack 'em up! [Aug. 18th, 2008|12:00 am]
Gouda & Chedda
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[Current Mood |creative]

Hello cheese lovers. It's your new best friends, Gouda and Chedda! Or, Colleen and Sarah. Look forward to many tasty entries about delicious (or not) cheeses as we explore gourmet *fromage.

We should warn you, however, that we are in no way foodies. We are just curious...I mean, c'mon, it is college. Everyone does some **experimenting...

*unnecessary French

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