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!
What I love about this quiche is its adaptability: you can use the same basic recipe with whatever combination of cooked vegetables you have on hand. It is fairly easy to make and has the perfect consistency. This recipe calls for gouda cheese, but you can also use cheddar, swiss, or whatever you like.
Gouda (pronounced Gow-dah in Hebrew) is a creamy, yellow, somewhat strongly flavored cheese. It reminds me of cheddar, but not as sharp and a little saltier. Gouda is traditionally a Dutch cheese and is named after the city of Gouda in the Netherlands, where it was historically traded.
I bought my Gouda from my usual place, the cheese counter at my local Yochananuf. The label said “Say Cheese” and seemed to be branded “וילי פוד” or Willie Foods. I actually had to do quite a bit of sleuthing to discover the origin of this cheese! It turns out that Willie Foods is an importer and this cheese in particular comes all the way from Lithuania. So, I know I’m towing the line here when it comes to “Israeli cheeses” but at least I learned that it’s not always obvious where a cheese is made. If you want to support Israeli dairies, it’s worth it to ask and make sure! In the future I will try to find an Israeli gouda and report back here on how it compares to this brand.
I used this Gouda in a delicious Macaroni and Cheese Recipe from one of my favorite blogs, The Shiksa in the Kitchen, by Tori Avey. I omitted the raisins and pine nuts because I didn’t have them on hand and in any case wasn’t sure how I felt about raisins in macaroni and cheese. But next time I will try it and see!