A Tribute to Gouda

My family — long time consumer of cheddar cheese — has recently (and, perhaps, temporarily) switched to Gouda cheese.

A picture from this site:

In my non-connoisseur opinion, Gouda is like a delicious cross between mozzarella and cheddar cheese. It has an excellent consistency and texture for cutting and eating, a mild taste, and the capacity to melt perfectly. Speaking of which, here are some melted Gouda recipes for lazy folk:

Chili with Gouda

• make canned chili (or homemade, if you must)
• put warm chili on tortilla
• roll up tortilla, cut into pieces
• put pieces in baking dish (I use the aluminum pans that pies come in)
• cover with Gouda slices
• heat at 200°C or 390F until the cheese has melted

Spaghetti with Gouda

• make spaghetti and peas in separate pots
• cut spaghetti into pieces, put in baking dish with peas
• cover with Gouda slices
• heat at 200°C or 390F until the cheese has melted