Author Topic: Gouda and gruyere cheese  (Read 3960 times)

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Offline psilentchild

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Gouda and gruyere cheese
« on: August 26, 2011, 11:50:09 PM »
Has any body made a pizza using Gouda or Gruyere cheese? I'm looking to make a pepperoni pizza but I want to use or add some other type of cheese besides mozzarella.


Offline Essen1

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Re: Gouda and gruyere cheese
« Reply #1 on: August 27, 2011, 12:18:24 AM »
Hi,

Gouda, yes. Gruyere no.

Since you have pepperoni on there, it's salty enough. Gruyere only adds to it because it's intense in flavor. Use it for onion soup.  :)
Mike

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http://thehobbycook.blogspot.com/

Offline dmcavanagh

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Re: Gouda and gruyere cheese
« Reply #2 on: August 27, 2011, 01:44:18 AM »
I've used gruyere, but it was for a specific pizza (an experimental ham n cheese on rye dough) so I needed a different take on the cheese. As Essen1 noted above, it is salty!

parallei

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Re: Gouda and gruyere cheese
« Reply #3 on: August 27, 2011, 10:40:26 AM »
See:

http://www.pizzamaking.com/forum/index.php/topic,14578.msg147742.html#msg147742

I used an pretty strong aged gruyere, and if I were to do it again, I'd blend it with some shredded mozz for a better melt.

Offline psilentchild

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Re: Gouda and gruyere cheese
« Reply #4 on: August 27, 2011, 11:29:23 AM »
I just read that different cheeses go good on different type pizza. Is there a thread on what type of cheese or cheese blend go with what kind of pizza? Does the same work for sauce?

Offline Tscarborough

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Re: Gouda and gruyere cheese
« Reply #5 on: August 27, 2011, 02:57:08 PM »
I sometimes grate aged Gouda over the top.

Offline TXCraig1

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Re: Gouda and gruyere cheese
« Reply #6 on: August 31, 2011, 10:01:18 PM »
What have you guys combined with gouda? My kids have been on me to buy some smoked gouda for pizza.

CL
Pizza is not bread.

Offline psilentchild

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Re: Gouda and gruyere cheese
« Reply #7 on: September 01, 2011, 12:10:09 AM »
I'm thinking about mixing mozzarella,gouda,gruyere,asiago and romano cheese on a pepperoni and pineapple pizza.I hope it taste good

Offline Jackitup

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Re: Gouda and gruyere cheese
« Reply #8 on: September 01, 2011, 12:42:03 AM »
Think about some crispy bacon, apples, onions and gorgonzola in there....
Jon
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!

Offline RobynB

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Re: Gouda and gruyere cheese
« Reply #9 on: September 01, 2011, 01:38:20 AM »
I've used Dutch "Best" Gouda from Whole Foods, it's an aged, very deeply-flavored gouda, on a white pizza with sauteed chard and red onion.  That gouda offset the bitter chard well and I would use it again on a strong-flavored pizza. 


Offline psilentchild

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Re: Gouda and gruyere cheese
« Reply #10 on: September 01, 2011, 07:12:10 PM »
So would my blend taste ok?

Offline RobynB

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Re: Gouda and gruyere cheese
« Reply #11 on: September 02, 2011, 01:24:03 AM »
Especially considering the pineapple, I would omit the Gruyere.  And depending on how assertive your romano and asiago are, I'd be cautious - both of those can be sharp, pungent cheeses, may want to use moderation there or omit one...  But it's a matter of your taste, too, so maybe that's the flavor profile you're shooting for?

Offline psilentchild

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Re: Gouda and gruyere cheese
« Reply #12 on: September 02, 2011, 12:20:03 PM »
I'm new to this.So what blend would you recommend?

Offline RobynB

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Re: Gouda and gruyere cheese
« Reply #13 on: September 03, 2011, 12:36:22 AM »
Mozzarella is the standard, but to go with pepperoni & pineapple, you could add a few different cheeses depending on where you wanted to go.  Ricotta would be a good addition; something rich like cheddar or gouda could be good, a little parmesan or romano or asiago could be nice but stick to one of those, not all  ;D  With pizza toppings, you're always better off limiting the variety and keeping it simple.  Start with mozzarella and one other cheese, then try a different addition, see what you like.  Starting with 5 cheeses is just going to muddle it up, and your original five included a lot of very assertive cheeses that might not play well together.   Hope that helps!

Offline Jackitup

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Re: Gouda and gruyere cheese
« Reply #14 on: September 03, 2011, 02:40:45 AM »
canadian bacon also goes VERY well with pineapple
Jon
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!

Offline psilentchild

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Re: Gouda and gruyere cheese
« Reply #15 on: September 03, 2011, 08:36:45 PM »
Yeah that helps a lot.I'm going to with mozzarella and Gouda.

Offline RobynB

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Re: Gouda and gruyere cheese
« Reply #16 on: September 03, 2011, 09:10:40 PM »
Let us know how it comes out!

Offline psilentchild

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Re: Gouda and gruyere cheese
« Reply #17 on: September 08, 2011, 12:44:58 AM »
I made the pizza tonight.I use pepperoni, mozzarella and Asiago for the toppings. Everything tasted good.The only problem I had was the dough.The 1st problem I had was my beer wasn't flat even after being open for three days. I read if you add a pinch of baking powder to it the chemical reaction to it will make it go flat.So thats what I did. The second problem was the dough was too sticky after the bread machine was done. There was no way you could roll it out to make a pizza. I had to add a lot more flower to it just to get it right. My wife loved the sauce and toppings but the dough was OK.

Offline Pigslips

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Re: Gouda and gruyere cheese
« Reply #18 on: September 27, 2011, 06:15:30 PM »
Has any body made a pizza using Gouda or Gruyere cheese? I'm looking to make a pepperoni pizza but I want to use or add some other type of cheese besides mozzarella.
Just did use young Gruyere this week on a Canadian bacon with capers and very thin sliced elephant garlic.
Big yummer. :chef:
“Pizza is a lot like sex. When it's good, it's really good. When it's bad, it's still pretty good.”


 

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