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I have seen so many of these cheeses but I don't know how to cook or eat them.

I am new to Europe, and have never seen this in my country of origin before.

Could you tell me how to cook the cheeses? Is it just a matter of cutting and eating?

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By looking around, it sounds like this is called Gouda Cheese (but I am not sure)

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    What makes you think it's Gouda? It looks like it says "portuguese cheese" and "cured cow, goat, and sheep cheese". – Cascabel Feb 22 '16 at 21:05
  • @Jefromi maybe you are right, I just found a "similar" picture on wikipedia. anyway, i don't care about the name, i need to know how to eat/cook it – Margaret M Feb 22 '16 at 21:35
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Most cured wheel cheeses are great on their own--slice and eat. That being said, at least where I'm from we usually slice them, then put them on bread (on Pa amb tomàquet, to be precise), and often pair them with sliced cold-cut/smoked meats. Generally, the "drier" the cheese, the more it needs to be paired with bread/meat, while sweeter/spongier cured cheeses are fine on their own.

  • Here there is no " Pa amb tomàquet", can you suggest other kind of bread to eat this kind of cheese please? and is it just cut and put on break or I have to but it in the oven ? sorry i am a newbaby in these stuff – Margaret M Feb 22 '16 at 22:14
  • (I will note that there are no strange ingredients in Pa amb tomàquet, they are standard semi-hard bread, medium-sized tomatoes, olive oil, and salt. Very easy to make too!) Any bread that can be sliced and isn't too hard (or too soft) will do. The cheese is usually sliced, the crust/wax removed, and then put on the bread--no other steps. You may want to let the cheese sit for a half hour before eating if it's coming from the fridge, though. Depending on the cheese you may want to try adding salt, butter, and/or oil to the bread. – mech Feb 22 '16 at 22:21
  • Ok, I got you, I just need to have bread and tomatto and salt and oil, that is good, the only thing still for me is the bread, you said not soft, but not heard, here i can find toast or (see next comment please) – Margaret M Feb 22 '16 at 22:28
  • or this kind – Margaret M Feb 22 '16 at 22:29
  • or this one – Margaret M Feb 22 '16 at 22:29
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Whatever you do, don't eat the wax rind.

You may think this goes without saying, but the number of times I've seen people unfamiliar with a wax-coated cheese slice and eat with the wax still attached might surprise you.

(Source: lived in the Netherlands for 5 years, across the street from an incredible cheese shop.)

  • It's more obvious on red-wax cheeses, but yellow ones can be tricky. And white wax on sheep's milk cheeses. – Joe Feb 23 '16 at 15:19
  • it's also written in the cheese label in the photo: "rind not edible" – Luciano Apr 5 '17 at 13:03
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Where I live, we most often eat it on a slice of bread, use it on top of pasta, and a lot of other uses. (I often find the Gouda cheese abroad lacking taste, so I prefer the 'real' Dutch brands)

I like to eat them with some sambal badyak when I eat them with some Dutch table snacks.

  • why you said pasta, do you mean to cook them inside the pasta ? – Margaret M Feb 22 '16 at 20:52
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    No, I said I used them on top of the pasta, just like you'd use Parmesan cheese for example. – Patrick Hofman Feb 22 '16 at 20:53
  • Dutch tapas? I that like Spanish bitterballen? – Marc Luxen Feb 23 '16 at 12:30
  • If you have a better word ;) @MarcLuxen – Patrick Hofman Feb 23 '16 at 12:30
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    Fingerfood? Snacks? Although tapa is usualy used in the meaning of small portion of something , as opposed to racion, but outside Spain in seems to mean wel, bar snack – Marc Luxen Feb 23 '16 at 12:33

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