So, I made
this recipe from Cooking Light that would have been awesome... except that the gouda wouldn't melt.
Not for anything.
Oh, I did add some roasted garlic and herb chicken sausage and extra oregano, garlic and basil if anyone wants to try it. The flavors are awesome.
But WHY won't smoked gouda melt?
It drives me crazy. And freaked my boyfriend out. He liked it, but was fixated on the Cheese That Will Not Melt. And insists that it's because I got the "processed cheese product" smoked gouda. Despite the fact that ALL smoked gouda is processed including the slices I got one time that he loved. I asked the Cheese People at Fresh Market.
It's the Cheese That Will Not Melt. ALL cheese melts.
Not the portion mixed into the casserole, which rules out the "not enough liquid" question.
Not the part on top, which answered my heat/temperature question.
But, one of our favorite mexican fusion restaurant makes a killer smoked gouda dip.
WHY can't I do it at home?
Is there anyone that has mastered smoked gouda recipes at home?
I LOVE this cheese.