Ever since my birthday, I’ve been thinking about doing a series on the various cheeses I buy both from Murray’s and elsewhere. Here’s the first, a piece of UnieKaas Reserve Gouda:
The Whole Foods in Union Square has a basket of shrink-wrapped pieces of cheese too small to sell otherwise. I tend to take pity on these cheese runt-orphans and always come home with at least one.
I really had some misgivings about this one. It looks like a piece of Gouda that you bought and then abandoned to back of the fridge and it went all skanky and dry. It is dry, but it’s not flaky bone-dry, like a Parmesan — it’s more like the texture of a dark chocolate and it shaves off into curls when sliced.
Eaten its own, it’s smooth tasting with little crystallized crunches of salt, and when crumbled into a soup (tomato barley in this case), the cheese mellowed a bit but didn’t vanish altogether into the soup either. There’s a really nice umami-ness to this cheese, too, that’s sort of… well, sausagey. I can think of no other way to describe it, other than sausage-like.
Ingredients: Pasteurized cow’s milk, salt, cheese culture, animal rennet
Country of origin: Holland
Aged: At least 18 months.
Final verdict: Buy it.
(Is there something else I should include here? Let me know.)