Gouda cheese made with sheep's milk.
They are available in 10 and 5 kg wheels, 1kg blocks and also 150gram retail unit.
I tried this one first, simply because if you don't think you're going to like something then you get it out of the way first.
Giving this a try on some crackers with margarine I really wasn't sure what to expect since I've never had anything with sheep's milk in it before, or at least that I know of. My initial reaction to it was the it was creamy but not unlike any standard cheeses that I have had, no strong taste. But having it on it's own was quite a bit nicer, so I just skipped the cracker and nibbled on the cheese, of course I had to stop though so as to have some to experiment with.
My first experiment was just tiny, once off, which was a pikelet with a couple of slices of apple and a little bit of this melted on top, nice but not something I would make again. I used up the rest of the cheese by dicing it and adding to pureed tomatoes, spinach, onion, garlic, carrot and sauce. To keep the kids interest I made the pasta blue. Dishing it out for dinner, the kids gobbled it down. The only problem I encountered was that there were some chunks of cheese still, from the edge of the block of cheese, but these still tasted great and softened wonderfully. Was a delicious dinner that got gobbled down quickly for dinner again the next night.
I liked this, I think that I would see myself getting this again.
I was a bit intrigued about what "Sheep's Milk" Gouda would taste like as I have never had anything like it before. I love cheese and was ready for the challenge. When I tasted some small slices, my first thought was it tasted like gouda cheese. I didn't think that the flavour stood out as something different to "normal" cows milk gouda. I thought the flavour was quite bland. A bit later in the evening, I tried a bit more, this time a bigger chunk, I felt that the flavour was bit stronger (still quite simple but a bit more tasty). I think this may also be because I had had quite spicy food for dinner and I need to let my tastebuds clear a bit before trying the more subtle taste of the Sheep's Milk Gouda. When eating the cheese just as it was, I found that it left a squeaky sort of feeling on my mouth. Interesting!
For lunch, I thought I would give it a go under the grill. I sliced some up and criss-crossed it over some sliced avocado on top of some pumpernickel bread. The cheese kept its form as it heated under the grill. This would make is a good cheese if you didn't want it to melt everywhere. After grilling it, I did find that the cheese was quite leathery, however I was quite happy with that as it gave a different texture to usual cheese.
I had a look on their website and found that Meyer cheese is what they sell at the Gouda Cheese shop. I have enjoyed their cheese over the years and I am sure that I will continue to do so! The website has some lovely images of inspiration for things to do with their different cheese. I think it is worth a look in order to get the mouth drooling!
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