Monday, February 24, 2014

Gouda CheeseBurgers


Gouda Cheese is a really Good Cheese if you have never tried it, you need too and on these burgers it makes them Extra Good with your favorite toppings, ketchup, mustard, veggies and even try adding bacon.
Now this is a Burger~Enjoy Good Food
Serves 4 to 6.

What you Need:
1-1 1/2 lbs (450-675 g) ground beef, preferably chuck
2 Tbs Worcestershire or soy sauce
Salt and freshly ground pepper to taste
Garlic Powder to taste on each burger
A Sprinkle of Paprika on each burger
Slices of Gouda Cheese
Large Sesame Seed Buns
Toppings how you like and veggies also you can add bacon if you like a bacon burger
it's really good with this Gouda Cheese.

How to Make them:
Mix the meat with the Worcestershire sauce, salt, and pepper and form
into 8 or 12 patties. Grill over hot coals, pan-fry, or broil until
cooked through, turning once halfway through cooking. Shortly before your burgers are done
to your liking(rare, medium or well done) 
depends on how you like yours cooked.
internal temps (instant read thermometer)before resting (take off grill):
very rare 115-120F
rare 120-130F
Med Rare 130-135F
med 135-150F
med well 150-165F
well 165F+
the meat will continue to cook (about another 5 degrees) after removing from the grill.
Add slices of Gouda to the burger and let it just softly melt.
While Meat is cooking lightly brush butter on buns and toast in oven for 
a few minutes till golden.
Place each burger on your toasted buns and top how you like your burgers


What is Gouda Cheese?

Gouda, or "How-da" as the locals say, is a Dutch cheese named after the city of Gouda in the Netherlands. If truth be told, it is one of the most popular cheeses in the world, accounting for 50 to 60 percent of the world's cheese consumption. It is a semi-hard cheese celebrated for its rich, unique flavor and smooth texture. The original cheese markets in Gouda is one of the last standing commercial cheese markets in the Netherlands. Since the name is not protected, it has become a generic classification for all cheeses produced and sold under the name Gouda.

Gouda is typically made from pasteurized cow’s milk although some artisan varieties use sheep’s or goat’s milk to produce cheeses that are going to be aged for a long time. Boerenkaas is a typical variety of unpasteurized Gouda cheese produced by the farmers from milk of cow's grazing on the natural, low pastures of Netherlands. There are seven different types of Gouda cheese, categorized depending on age. Graskaas is young Gouda ready to be consumed within weeks of production. On the other hand, is the extra aged, Overjarig cheese which has a full-flavored, hard, golden interior and salty flavor reminiscent of a toffee. Between the spectrums is a variety of Dutch Gouda’s classified as per the texture and age - Jong, Jong belegen, Belegen, Extra belegen, and Oud. Each cheese gets increasingly firmer in texture and richer in flavor than earlier classification. The waxed rind of the cheese also changes by the age as soft, younger Dutch Gouda cheese are identified by yellow, orange, or red wax rinds white mature cheese have black wax coverings.



Stacked Gouda WheelsIn America, smoother and less flavorful commercial Gouda is popular than Dutch Gouda. Artisans in Netherlands may produce Dutch Gouda using raw milk as well as pasteurized. To enhance the flavor of the cheese, herbs, seasonings, and nuts may be blended. In Netherlands, aged Gouda is commonly used to richen soups, sauces.

Young Goudas are best paired with beer while medium cheeses taste best when paired with a fruity Riesling or Chenin Blanc. A well aged Gouda complements wines that are deeply flavored such as a rich Merlot or Shiraz. Gouda cheese may be grated, sliced, cubed or melted. It may be used as a table cheese or dessert cheese.

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