toss the grated Gouda in the cornflour. Heat the cream in a saucepan. When the cream starts to boil, reduce the heat and add the cheese. Whisk until fully melted, then season with salt and pepper.

Goudas from the traditional region of production will be labelled ‘Noord-Hollandse Gouda’. Young Goudas will have a clear, or pale-yellow rind. Partly oven-dried examples may have a golden ...

You'll also need unsalted butter, grated onion, all-purpose flour, milk, salt, a pinch of cayenne pepper, and shredded Gouda, cheddar, and Colby cheeses to make the creamy cheese sauce.

For the second consecutive contest, an aged gouda called Arethusa Europa from Arethusa Farm Dairy in Bantam, Connecticut, ...

After eating cheese for the better half of a month, the one fromage we kept coming back to (and buying more of) was a truffled Gouda, made with actual flecks of truffle and abundantly available ...