Every time you think you've seen it all, something new pops up. Double Cream Brie has been a staple around here for decades and Double Cream Gouda seems to have been created as a corollary to it. Regular Gouda has 40-50% butter fat. Double Cream or Room Kaas as it's called in Holland, has 60-70% butter fat. So while it's not really double the fat it is noticeably creamier. If the cheese is over 75% it can be labeled Triple Cream.
Cheeses are 50-70% water, by the way. The rest is protein, fat and other dry solids. The butter fat content percentage on the label doesn't take into account the water content, so a 60% butter fat cheese is actually probably 30% or so. The extra cream in the creamier Gouda is of course added to the existing whole cow's milk at the beginning of the process.
Not only is Double Cream Gouda creamier, it is also sweeter, silkier, richer and nuttier than regular Gouda. It slices well for sandwiches and melts well for cooking and on tortillas, casseroles, potatos, omelets, mac and cheese and apple pie. It also accompanies both fresh and dried fruit. Pinot Noir is the red wine that might pair best with this cheese.
Gouda is the best selling cheese worldwide. There are dozens of types out there. Just today I was offered Coffee Gouda! Now we can add Double Cream to the stable. We have a fresh wheel in the deli case so stop in for a taste!
We're closed on Mondays but will be here Tuesday through Saturday from 10:30 to 6:30 and we're tasting here on Thursday after 5pm as usual. This Thursday Dustin Whiten pours tastes of California Chardonnay, Italian Sangiovese and Argentine Malbec and Pinot Noir. Maddie will be on the cheese table tasting out Double Cream Gouda.