My last post on Gouda described an imported gouda from Lithuania, imported by Willi Foods. This week I wanted to make some quiche, and my recipe called for cheddar, which is not as common in Israel. So, I decided to use gouda instead, and specifically asked for an Israeli made gouda. My cheese counter had two types, one from Gad and one from Jacob’s Farm. Randomly I chose the gouda from Jacob’s Farm, a dairy near Hadera specializing in high quality cheeses from cow, goat, and sheep.
I am happy to announce that the gouda from Jacob’s Farm was definitely tastier and more pungent than the cheaper, imported version. The cheese was made from cow’s milk, with 28% fat, and had a nice yellow rind. (side note: I haven’t been able to convince the ladies at my cheese counter to remove rinds from cheeses in order to grate them for me. So, the only downside of buying higher quality cheeses with rinds is that if you want it grated, you have to do it yourself at home, or find a better cheese lady.) This dairy also sells gouda cheeses flavored with cumin or herbs, and a special 6 month aged gouda. By the way, the quiche came out great. If you’re interested in trying it, here is my recipe. Enjoy!