jpkirk |
07-16-2015 10:55 AM |
Quote:
Originally Posted by madwi
(Post 3258566)
Sub swiss chees for smoked gouda and I am game :tup:
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Gouda ... learning about Gouda cheese now. I tried gouda by itself some time ago and was underwhelmed. I should try it on a sandwich. Also now looking at "aged" gouda. They say "As it ages, it develops a caramel sweetness and has a slight crunchiness from cheese crystals, especially in older cheeses."
That sounds gooda. :icon17:
But you said smoked gouda. Any personal preference for a brand?
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