If you just love this perfect melting cheese but are looking to branch out, go beyond the Gouda family and try something new that will give you that smokey flavor and texture that you love.
Idiazabal isn’t quite as smokey when your tasting it straight out of our cheese case but much like smoked Gouda, it can really come alive when melted. Perfect with a little bit of jamon serrano & quince paste but just as at home in any sandwich where you might otherwise use smoked Gouda.
One of my personal favorite cheeses to give an extra little savory something to empanadas.
If you’re looking to emphasize the smokey flavor of this complex cheese, grate or shred it over your favorite dish in lieu of a Grana style or Locatelli.
Just because a cheese isn’t smoked doesn’t mean it can’t taste a little smokey. The washed rind cheeses (also known as the stinky cheeses) often have meaty, barbeque-y and yes, smokey flavors to them.This is definitely the case for the excellent Reading Raclette.
Besides the excellent flavor, who wouldn’t leave their comfort zone for the sake of charity?