Gouda, cheese, cost? Cheeses for Quiche?

13 years ago

I was looking at a Quiche recipe on Chowhound that called for Gouda. Ok. So at the store I find little wedges of Gouda with no price. They have stand with cheese book that says Edam is a good sub. So I pick up the little round of Edam, 4.99? I think just in case, and the little wedge of Gouda.

At the self serve cash register the woman has to walk back to the section to find out the price and comes back with a sticker on it - 7.99! Its a very small wedge! It will end up being a little less than half Gouda and more than half Edam.

So...is Gouda that great in Quiche? What do you guys use?

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Comments (9)

User
13 years ago
Wow. I use a mixture of cheddar, Colby and Monterey Jack mostly based on what I have hand. Everyone seems to like it.
lindac
13 years ago
Well...I have never made a quiche that peopole didn't like....but for me to like it...it should have a fair amount of Gouda or Emmenthaler or Gruyere....but I sure have made quiche with buy in a brick, $4.00 a pound jack cheese or mild cheddar.
I can make a quiche with Gouda and Gruyere with lump crab and half and half and a bit of Sherry....or I can make a quiche with frozen shrimp and a bit of surimi "crab" and buy in a block supermarket cheese and 2% milk fortified with some cream cheese and its' good....and as long as I don't use evaporated milk and dry onion and "cheese food" it's a good thing....just not AS good as when I pull out the stops, toss the budget to the wind and go for the high end stuff.
Linda C
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I'm just a random person on the internet and we all have thoughts about others we encounter. But whether it's anonymous people on the internet or friends, family, neighbors and acquaintances in one's life, it's not helpful to base one's attitude toward someone else on the least favorite conversation or conversations you've had with them. Or to find any possible opportunity to be snotty toward one particular person, as some in this thread do. If no conversations are worthwhile, that's different as far as attitude goes but not different as far as being snotty at every opportunity goes. Just my suggestion. "I maintain we all cant live where Elmer lives with every advantage right at our finger tips because it would be too crowded." It is quite crowded where I am but I suspect you may have closer access to places that have "every advantage at our finger tips" than I have. Where I live is very populous but too often has small town/provincial ways and attitudes, and I mean that not in a good sense. It's long seemed that way to me here though it's not an opinion universally shared. There are many reasons why it's so populous here but that doesn't matter. Maybe my recollection is wrong but perhaps the "conversation" you're thinking of related to your saying that because you're in a more rural area, your access to higher speed internet service, cable services, variety of shopping, etc was limited. To something like that, I might have commented that that would never work for me, you said it was fine for you. We can both be happy where we are, places the other wouldn't like.
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Islay_Corbel
13 years ago
A traditional quiche lorraine would have gruyÃ¨re or emmental but it's your quiche, your rules. Gouda and edam are very bland cheeses.I've never heard of a dutch quiche.....so perhaps it's no really their thing. So why use a dutch cheese? I don't know any american cheeses but you'll know the one that gives you a great flavour.
compumom
13 years ago
I've never heard of using Gouda or edam in quiche either. I've also used Jarlsberg swiss for a great result.
lowspark
13 years ago
I'm a cretin but what the heck, I use whatever cheese I have on hand. Usually a mixture of cheddar and jack but possibly mozzerella or swiss or whatever. Last time I made quiche I threw in some feta. It was really good!

To me, quiche is a POOF dish. Throw in whatever you have with some eggs, milk & some appropriate spices. No real rules or recipe. IME you pretty much can't go wrong.
coconut_nj
13 years ago
Yup, I too really like Monterey Jack and usually use it with cheddar, but often with some swiss. Our favorites are mushroom or a brocoli and cauliflower combo.
jimster
13 years ago
In making quiche I have always used Jarlsberg and have always liked the results. I have never made a quiche that people didn't like. ;-)

Jim
doucanoe
13 years ago
I normally use swiss and/or cheddar. But as May pointed out, quiche is a dish that can be made with whatever you have on hand.

Linda
dixiedog_2007
13 years ago
My norm. is either Gruyere or Swiss but I also use whatever cheese might be in the house that needs to be used up.

Gouda, cheese, cost? Cheeses for Quiche?

Comments (9)

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lindac

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