Like so many great cheeses, Gouda is originally from Europe. Holland to be exact. America makes great gouda too and GreenStar carries a nice variety from New York State and Wisconsin.

Gouda is a creamy high-fat content cow’s milk cheese with a long-lasting flavor.  According to the website Live Science, aged Gouda has a “mouthfulness, or heartiness, that is known as the “kokumi sensation.” Kokumi is a Japanese taste concept that describes a certain type of mouthfeel from calcium channels on your tongue. A food with kokumi, the sixth taste, enhances the other flavors sweet, salty, and umami. This explains why Gouda, melted on almost anything, creates a winning food combination.

Grilled cheese sandwiches with Gouda work for an easy-to-make easy-to-love dinner. A few combinations to try are Gouda, tart apple, and crusty bread; caramelized onions, Gouda, and Dijon mustard on sourdough; any bacon and Gouda goes well too. Smoked Gouda works well in grilled cheese, soups and mac-n-cheese (see mac recipe below).

GreenStar carries a Jakes Gouda, made 75 miles from Ithaca in Deansboro, NY.  Jakes uses milk from its own dairy farm to produce small-batch, raw milk cheeses. Yancy’s Fancy is another NYS cheese producer from Corfu. We sell Yancy’s smoked Gouda and a wide variety of their other cheeses.To round out our Gouda selection we haveOrganic Van Gogh Gouda from Wisconsin.

Smokey Mac-n-Cheese from Cooking Light Magazine

Check out this melted cheesy goodness.

  • 1 (1-ounce) slice whole wheat bread
  • 1 tablespoon butter
  • 1/4 cup thinly sliced green onions
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 2 cups fat-free milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (2 ounces) shredded smoked Gouda cheese
  • 1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
  • 5 cups coarsely chopped fresh spinach
  • 4 cups hot cooked elbow macaroni (about 2 cups uncooked)
  • Cooking spray
  • Preparation
  1. Preheat oven to 350°.
  2. Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/2 cup.
  3. Melt butter in a large saucepan over medium heat. Add onions and garlic; cook 1 minute. Add flour; cook 1 minute, stirring constantly. Gradually add milk, salt, and pepper, stirring constantly with a whisk until blended. Bring to a boil; cook until thick (about 2 minutes). Add cheeses; stir until melted.
  4. Add spinach and macaroni to the cheese sauce, stirring until well blended. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with breadcrumbs. Bake at 350° for 15 minutes or until bubbly.

More Gouda  recipes to try

Cauliflower Soup with Smoked Gouda  from Eating Well Magazine

Smoked Gouda Grits

Gouda-and-Beer Fondue Bread Bowl

Beer and Gouda Pretzels