Vegan Smoked Gouda Cheese Recipe (2024)

FAQs

Is there a big difference between Gouda and smoked gouda? ›

Smoked Gouda is a bit nuttier tasting than the regular Gouda. Containing 45% butterfat, it's buttery, creamy and smooth with sweet and salty notes. As with all cheeses, be sure to enjoy it at room temperature and it will literally melt on your tongue.

📋 Ingredients

Raw cashews - Soaked, plump and buttery cashews eliminate the need for thickeners or starch. Pink Himalayan salt or sea salt- For natural minerals. Onion powder and garlic powder - Spices that bring pizzazz to mild cashews. Smoked paprika - Adds color as well as a smoky flavor to the cheese.

Smoked Alternatives

For those who appreciate the smoky notes in Smoked Gouda, a suitable substitute could be a smoked cheddar. This cheese delivers a comparable depth of flavor with its robust smokiness, ensuring a seamless transition in recipes that require smoked cheese.

The one exception to the 'rinds are edible' rule is a dry, natural rind that's on cheeses like imported Parmigiano-Reggiano and Gouda. Oil or wax is brushed on the outside of the cheese to prevent unwanted molds forming, so these rinds should be cut away before eating.

Smoked gouda cheese maintains its melting qualities: unlike aging, smoking doesn't affect how melty it is, so younger, semi-soft smoked gouda cheese melts just as well as a non-smoked one.

The answer is yes! Smoked Gouda contains protein, calcium, and healthy fats that make it a great addition to a balanced diet. One ounce of smoked Gouda cheese contains about 8 grams of fat, which is a reasonable amount for a serving of cheese.

With a score of 9.8 out of 10, Follow Your Heart Smoked Gouda vegan cheese is one of the best vegan cheeses for melting. One of the highest rated vegan cheeses out of hundreds within the discovery app, this smoked gouda is perfect for a home made pizza or grilled cheese sandwich.

For a cheeseboard or a small snack plate: pair our Smoked Gouda with raw vegetables (think broccoli, cucumber, & tomatoes), cured meats, and pumpernickel bread. Enjoy it with an Amber ale or Lager. For a simple meal: Smoked Gouda adds great flavor atop sandwiches, melted on burgers, and shredded into dips & spreads.

Smoked Gouda is popular because of its comforting combo of smokey flavor and springy texture. Cheese is traditionally smoked by placing whole blocks or pieces in a smoke house, which also preserves the cheese.

What cracker is best with smoked gouda? ›

The caramel and butterscotch flavors in Gouda make it taste like cheese candy. So it needs a cracker that can balance out the sweet, but also handle a sturdy cheese. Your favorite multigrain cracker will do the trick. It's less yeasty than other crackers and its crunchiness will enhance the texture and flavor.

One of the reasons why smoked Gouda cheese stands out is its distinct flavor profile. The combination of traditional Gouda cheese and the smokiness from the smoking process results in a flavor that is both rich and savory.

Smell Cheese should typically have a characteristic smell related to its type, but if it smells sour, rancid, or like ammonia, it's a sign of spoilage. Mould Visible mould on cheese is a sign that it has spoiled.

Medium cheese

The types of cheese, such as gruyere and gouda, that fall between the hard and soft categories, can be kept in a fridge for two to three weeks after they have been opened. In the freezer, this type of cheese can last for two months if the packet is still intact.

Young gouda is very mild and sweet, with a high moisture content and a smooth texture. It's a great table cheese, perfect for everyday eating. Aged gouda is similar to parmesan in texture, developing crunchy cheese crystals and a more crumbly texture.

Typically this will include soft and semi-soft cheeses as well as semi-firm and hard cheeses, along with a sample of blue cheese and perhaps some specialty cheeses like herbed havarti or smoked gouda.

Gouda is a semi-hard cow's milk cheese that has roots in the Netherlands. It's best known for its wide range of uses and flavors depending on how long it's been aged. If you're in a pinch, you can use younger gouda in place of Gruyère since it melts easily, but just know that it won't have the same flavor.

Various sources suggest that the term Gouda refers more to a general style of cheesemaking rather than to a specific kind of cheese, pointing to its taste, which varies with age.