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Try setting the cheese in a covered dish like a cake pan with an open box of baking soda on the other end, It should pull out some of the smokey flavor.
And done! I wouldn't mind a recipe or 2 (meal or otherwise) in case it stays too smokey. I don't really want to repeat the fondue so soon!
potatoes au gratin to cut the flavor? What about sliced thin on a sandwich?
I don't have any suggestions about the gouda, but since fondue is my favourite food, I had to comment. Have you ever tried making it the traditional way? The cheeses to use are gruyere and emmental. These cheeses plus some white wine, cloves of garlic, and maybe a splash of kirsch make for a delicious fondue!
What about macaroni & cheese or adding it to some mashed potatos? Your post reminded me of a cheese shop that my partner and I go out of our way to get to when we can - they have an amazing selection of cheeses, the staff knows the product well, and they let you sample!! I was looking for a new cheese (we're having a party Saturday) and I tried one, the guy working was like, "What don't you like about it?" I ended up with a cheese called Urgelia (I prolly spelled that wrong) that is awesome.
I've had traditional fondue (never made it myself), but I don't think DH would like it. He doesn't drink because he doesn't like the taste. I've also had a good cheese fondue with beer, but wouldn't make it for him!
This one was great - apple juice, natural cheddar, the gouda, nutmeg and I think there was some lemon juice. I bought all the cheese at Superstore, they have a decent selection and it's cheaper than the place nearby where you can sample it.
@AB Bride: It's not for everybody I guess. Yours sounds really interesting! Although like you, I probably wouldn't have liked the smoked gouda.
The baking soda helped a little, but the smoke is a pretty strong flavour still. Right now I'm having a salad (if you can call it that!) of the cheese, avocado, and apple. I threw on some lime juice and apple cider vinegar. I think the trick is the acid. The apple juice was probably what helped for the fondue.
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I bought a bunch of cheese for fondue for NYE. I thought I liked smoked gouda, but when I tried it I could only taste smoke! Luckily, the fondue was delicious, I just reduced the amount of gouda and increased the amount of cheddar and threw in some swiss I had. Now though, I have even more gouda left over than I thought I would have.
Any ideas for what to do with it that can reduce the smokiness a little?
Next time, I buy from a place where you can sample first!