Gouda. Iz Gewd.
Gewd. Ahhh...
Whether you care or not, Gouda cheese originated in Holland, and if you ever cared how to make it just click HERE!
As much as I love randomly saying "Gouda Cheese," or quoting She's the Man when I say, "My favorite's Gouda," I just can't bring myself to actually enjoy this particular dairy product.
I would love to say that I actually enjoy this cheese, rather than be an endorser for a product I don't actually eat. And yet, here I am... writing about Gouda.
I was first tried Gouda as a Freshman in college. As a vegetarian at a small (mostly commuter student) college campus, my food choices are limited. Not to mention I'm picky. So, if it's not a salad, it's a sandwich! And a sandwich for me, is basically a salad with a slice of provolone cheese and bread. It's an amazing sandwich.
Since provolone cheese is a delicacy on my campus, you are lucky to grab even half a slice before it's gone. Especially if you don't go to lunch in the first wave of people. (Which I never do). I learned my lesson- in my sandwich, there is no substitute'. No provolone, no sandwich. End of story.
It's called provolovin' for a reason.
The first time I was faced with the dilemma of no provolone, I thought, "No biggie, the cheese doesn't even make that much of a difference once I put the lettuce, tomato, cucumber, honey mustard, bean sprouts, pickles, banana peppers and whatever else I can find on the sandwich." I thought, "I always talk about how much I love Gouda. I'll just put that in my sandwich and then I can say I ate gouda, and I liked it." I though, "What could possibly go wrong?"
My sandwich looked beautiful. I was excited to have my first bite of gouda cheese.
...
I ended up taking the cheese out of the sandwich, and just eating the bread and vegetables.
With that sandwich I discovered that: Gouda, while sounding delicious when spoken, does not belong in that sandwich.
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