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.