How to Serve:
- fantastic on its own
*cut with knife or wire.
- ideal in making cheese-based sauces
- delicious cheese melts on any dish such as grilled cheese or mac and cheese
- great omelets, potato dishes, or tortillas
- excellent cheese melt for special desserts
Wine pairing: served as a sauce, Bordeaux; served as plain cheese, Semillion, Pinot noir, white wine
Cheese and fruit platter: pears, fresh grapes, dried apricots
Creamy Cheese Sauce
*recipe from cheeselandinc.com
1 oz butter
1 oz flour
1 cup (8 oz.) milk
1 large handful of grated Double Cream Gouda
Seasoning (salt, pepper, pinch of nutmeg if desired)
Melt butter in a saucepan, stir in flour.
Cook for 1 min. until bubbling slightly.
Remove from heat. Slowly stir in milk.
Return to the heat, stirring until sauce comes to a boil and thickens.
Stir in cheese until melted and sauce is smooth.
Season to taste.
Serve and enjoy!
Pasteurized milk, salt, cheese culture, vegetarian rennet, annatto color.
*Allergen information: contains milk
Storage: Store at 4º F.
Shelf life: 6 months