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Cheeses the Third and Fourth: Boursin and Gouda! Double your pleasure! - Have You Accepted Cheeses Into Your Life? [entries|archive|friends|userinfo]
Gouda & Chedda

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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.)

[User Picture]From: battlepunk
2008-09-27 11:40 pm (UTC)
omfg boursin = delicious.

Also, I deemed it necessary for you to have this icon:

by ogeecons
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[User Picture]From: goudachedda
2008-10-03 01:52 am (UTC)
That's a delightful icon. Yeah, boursin is pretty delicious.
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