Author Topic: To Gouda...with Love  (Read 10278 times)

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Offline pizzaneer

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Re: To Gouda...with Love
« Reply #50 on: September 03, 2012, 03:03:03 PM »
First real job I ever had was in a Greek place that made an awesome pie.  They used 40% mozz, 40% white cheddar and 20% jack.  Really good taste and look.   Cooked in a deck oven using seasoned round steel pans, dough made daily for use 2 days later.  Dough rose in pans, and when nearly done the pie was pulled out of the pan and cooked directly on the deck.   I still do the same thing when I'm making Greek style.
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Offline Pete-zza

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Re: To Gouda...with Love
« Reply #51 on: September 03, 2012, 04:42:15 PM »
You wouldn't think mozzarella would be so strong of a flavor. I've been adding some mascarpone along with the mozzarella on certain white pies to soften the mozz flavor a little.

Craig,

In my case, I was trying to find the Papa Gino's clone cheese blend that best matched the PG Nutrition Facts for a basic 14" PG cheese pizza, by running several different scenarios based on Total Fat, Sat Fat, Cholesterol and Sodium, and using standard cheeses as proxies for what PG might have been using. In my work in this area, I did taste tests on both uncooked cheese blends (Reply 164 at http://www.pizzamaking.com/forum/index.php/topic,8167.msg187392.html#msg187392) and cooked cheese blends (Reply 177 at http://www.pizzamaking.com/forum/index.php/topic,8167.msg188057.html#msg188057). In the same thread, there was considerable additional time spent on trying to identify the ratio of cheeses used by Papa Gino's.

In RE's case, he may find that he is able to use the Gouda cheese in a blend that is heavier on a cheese like the mozzarella cheese even though the flavor of the Gouda cheese does not come through loud and clear. However, the blend should still have a unique and pleasant flavor and be distinguishable from a taste standpoint from just the mozzarella cheese. Otherwise, there would be no point spending more money on the Gouda cheese. With some simple cheese blend tests using Gouda cheese, I would think that RE should be able to come up with something that meets his needs.

Peter

Offline Pizza De Puta

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Re: To Gouda...with Love
« Reply #52 on: September 04, 2012, 12:27:53 AM »
Exactly Pete.  The Oakdale Cheese Factory is a popular tourist destination and a point of pride in our community.  Utilizing gouda and a menu tie-in to OCF might give us yet another edge over the chains in town. . . even though the taste might be negligible.

Today, I baked five pizzas using smoked, Mediterranean, and regular gouda.  Unfortunately, my mozz was a part-skim I was experimenting with instead of my favored Trader Joes whole milk mozz, so I had too many variables.  A couple of regular taste testers did not like the cheese blend as well.  I had been using a 60-30-10 blend of Mozz, Prov, and Sharp white cheddar.  I replaced the Cheddar with the gouda but the new blend lacked a "kick" and a "tang" described by the tasters.  New taste testers loved their pizza, however, with several asking how soon we would be opening.

I'm baking 10 pies this weekend for a couple of public events and will try a 60-20-10-10 blend M-P-G-C and go back to the top-ranked Trader Joes Mozzarella, as well.  
« Last Edit: September 04, 2012, 12:46:45 AM by Pizza De Puta »
RE

Offline rcbaughn

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Re: To Gouda...with Love
« Reply #53 on: September 05, 2012, 02:36:09 AM »
What does Mediterranean gouda taste like?
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Offline Chicago Bob

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Re: To Gouda...with Love
« Reply #54 on: September 05, 2012, 07:57:47 AM »
What does Mediterranean gouda taste like?
Umm........cheese?   :P
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buceriasdon

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Re: To Gouda...with Love
« Reply #55 on: September 05, 2012, 08:29:21 AM »
Corey, Although imported cheese is expensive here in my area of Mexico, I had a chance to purchase some Mediterranean gouda awhile back. At least with the sample I tasted, it was a Dutch gouda, of course, with bits of choppped olives, sundried tomatoes, oregano, and just a bit of garlic flavor.
« Last Edit: September 05, 2012, 08:35:22 AM by buceriasdon »

Offline Chicago Bob

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Re: To Gouda...with Love
« Reply #56 on: September 05, 2012, 08:42:28 AM »
Now that sounds good Don. I'm thinking maybe melted on a roast turkey ciabatta...
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Offline Pizza De Puta

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Re: To Gouda...with Love
« Reply #57 on: September 05, 2012, 11:38:57 AM »
What does Mediterranean gouda taste like?

It's quite a different animal than straight gouda.  It's very powerful and a little goes a long way.  Strong on garlic initially, then the sundried tomato brightens the pallet, and the finish very tangy, slightly bitter.  That's uncooked, right off the round.  Leaves one with a good case of "dragon breath".

I used 50g or about 15% mixed-in to my cheese blend for an 18" New Yorked Margherita and most, if not all of these properties were absent.

The best setting for this cheese would be one or two small pieces with a cracker and a glass of wine.  Definitely worth ordering from the Oakdale Cheese Factory . . . but I'm not sure I can find a permanent home for it on my pizzas--maybe a Greek inspired pizza . . .
RE

Offline patdakat345

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Re: To Gouda...with Love
« Reply #58 on: September 06, 2012, 08:32:06 AM »
The following site answers the questions about what cheese can be substituted for another.

http://www.gourmetsleuth.com/Dictionary/G/Gouda-cheese-4827.aspx

pat


Offline rcbaughn

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Re: To Gouda...with Love
« Reply #59 on: September 07, 2012, 05:04:20 AM »
Oh, I had no idea that the Mediterranean cheese had stuff mixed into it, I thought that it may just be made with a different strain of bacteria or something. I bet that would be great though. I sampled a cheese not too long ago that had hatch chiles mixed in and the flavor was amazing. I can only imagine sun dried tomatoes, olives and garlic. Some of my favorite things.
More is better..... and too much is just right.

Offline JConk007

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Re: To Gouda...with Love
« Reply #60 on: September 16, 2012, 08:13:56 PM »
Look what I added to my cheese bin cus of you !
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Offline Chicago Bob

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Re: To Gouda...with Love
« Reply #61 on: September 16, 2012, 08:35:45 PM »
Oh boy....smoked! Very nice John, classy too.  ;)
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Offline MightyPizzaOven

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Re: To Gouda...with Love
« Reply #62 on: September 16, 2012, 08:37:29 PM »
Hey Bob, nice looking super thin pies (a bit late), I getting on Gouda train too.
Bert

Offline Chicago Bob

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Re: To Gouda...with Love
« Reply #63 on: September 16, 2012, 09:05:06 PM »
Why thank you Bert, there's plenty of room for everybody so please post a pic when you can....All Aboard!! 
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Offline TomN

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Re: To Gouda...with Love
« Reply #64 on: September 21, 2012, 05:01:19 PM »
One of my favorite pizzas includes Gouda cheese. BBQ Chicken Pizza.

1 1/2 cups of cooked cubed chicken
1 cup of Stubbs Original flavor Barbecue sauce (more or less, use your judgment)
2 oz shredded Gouda cheese
2 cups of shredded mozzarella cheese
1/4 cup of diced red onion
1 Tbsp of Parmesan and Romano cheese blend
1/2 tsp dried sweet basil

I used this recipe this week, but used Walla Walla Sweet Onions that had been slow cooked and caramelized, instead of using Red Onions. The Pizza was fantastic. I have found that the Stubbs BBQ sauce (Original flavor) works the best over other sauces that i have tried.  Also, I use my Pizza dough made with beer. ENJOY!!!

Dough Recipe

(Mix in a bowl)
4 cups Pendleton Power Flour
1 teaspoon salt
1 Tablespoon of Extra Virgin Olive oil (or a quick pour)

(Mix in a glass)
1 & 1/2 teaspoon Quick Rise Yeast
1/2 teaspoon of sugar
5 ounces warm water

(in a separate glass)
9 ounces of beer (beer of your choice, but do not use Stout Beers)

Mix all ingredients and knead for 10 mins. (add more beer if your dough is too dry during the kneading process)
Coat the finished dough ball with Extra virgin olive oil and place in zip lock bag. (One Gallon Size bag)
Place the bag in the Fridge for 24 hours.
Recipe makes enough for three 14" pizzas (Obviously, divide the large dough ball into three smaller dough balls after it rises for 24 hours )

Let the cold dough warm up a little bit to room temperature (or close to it). Then, I press the dough out by hand and cook them on a 14" pizza screen at 425 degrees for 15 minutes
(oven is a standard home oven with a heating element and be sure to preheat your oven)
« Last Edit: September 21, 2012, 05:22:21 PM by TomN »

Offline MightyPizzaOven

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Re: To Gouda...with Love
« Reply #65 on: October 01, 2012, 02:09:07 PM »
Here is my gouda pizza, It was ok gooda. I shredded smoked gouda cheese and mixed it with equal percent shredded  mozzarella, it tasted 100% gouda. Next time I will try 10% gouda. It melted very nicely.
« Last Edit: October 02, 2012, 09:59:32 AM by MightyPizzaOven »
Bert

Offline RobynB

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Re: To Gouda...with Love
« Reply #66 on: October 07, 2012, 11:05:45 PM »
Good looking pizza!  I find the smoked really really strong-flavored, especially heated.  A little goes a very long way.

It sure looked delicious  :D


Offline Chicago Bob

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Re: To Gouda...with Love
« Reply #67 on: October 08, 2012, 10:16:36 AM »
Good point Robyn. Bert's pizza was perhaps a bit too Gouda.  :)
I used non smoked on the Gouda pies I made.
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Offline TXCraig1

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Re: To Gouda...with Love
« Reply #68 on: October 08, 2012, 02:02:01 PM »
Good looking pizza!  I find the smoked really really strong-flavored, especially heated.  A little goes a very long way.

It sure looked delicious  :D

I don't use it often, but when I do, I get the smoked and cut off the entire outside layer. I eat that part and cook with the rest.
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Offline Don K

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Re: To Gouda...with Love
« Reply #69 on: October 08, 2012, 02:29:33 PM »
I don't use it often, but when I do, I get the smoked and cut off the entire outside layer. I eat that part and cook with the rest.

Huh, I guess I'm not the only one that does this. I love smoked Gouda.
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Offline TomN

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Re: To Gouda...with Love
« Reply #70 on: October 08, 2012, 03:57:00 PM »
I know a Pizzeria in town that uses only Smoked Provolone cheese on their pizzas. Most people can't tell the difference between it and mozzarella. (So i am told by the owner).

Offline rcbaughn

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Re: To Gouda...with Love
« Reply #71 on: October 09, 2012, 01:29:34 PM »
Is the gouda y'all are buying truly smoked, or is the the processed kind? I think the only kind I've had is the Hoffman brand from Walmart that's a processed cheese and it's pretty good.
More is better..... and too much is just right.

Offline Don K

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Re: To Gouda...with Love
« Reply #72 on: October 09, 2012, 01:41:25 PM »
Is the gouda y'all are buying truly smoked, or is the the processed kind? I think the only kind I've had is the Hoffman brand from Walmart that's a processed cheese and it's pretty good.
Have you tried to melt it? I bought some smoked gouda a while back that actually tasted really good just cutting it up and eating with crackers. But then I tried to melt the stuff and it wouldn't really melt. It just got kind of soft and blob-like. I looked at the label and noticed that it was processed cheese. I don't remember the brand.
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Offline rcbaughn

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Re: To Gouda...with Love
« Reply #73 on: October 09, 2012, 04:50:55 PM »
Yeah I put it on a liverwurst sandwich I made a while back, and when I toasted it in a pan to get the sandwich hot it melted up pretty well and didn't separate. The block is really soft too, almost the texture of American cheese when it's cold.
More is better..... and too much is just right.

Offline MightyPizzaOven

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Re: To Gouda...with Love
« Reply #74 on: October 23, 2012, 10:54:27 PM »
On my last week pies, I sprinkled a little bit of smoked Gouda, it was perfect.
Bert