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.

“It really validates what we have done here.” The traditional-style Gouda, aged for 13 months, was the top cheese among 2,414 entries selected by a panel of 38 judges in Green Bay ...

WINCHENDON ― Living alongside some 200 cows, life is "gouda" on the farm for the Catlin family. At least that's the motto of ...

You'll also need unsalted butter, grated onion, all-purpose flour, milk, salt, a pinch of cayenne pepper, and shredded Gouda, ...

For the second consecutive contest, an aged gouda called Arethusa Europa from Arethusa Farm Dairy in Bantam, Connecticut, received the top score of 2,414 entries in the U.S. Championship Cheese ...

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 ...

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 ...

Stir in 1 tablespoon of butter along with the mashed squash, pine nuts, onion, Gouda and half of the grated Parmigiano cheese. Pour the hot polenta into a buttered large cast-iron skillet.