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Pickled Gouda a la Mäusle

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Ingredients for 1 servings:

  • 200 g cheese, medium-aged Gouda
  • 250 ml oil, neutral
  • ½ tsp thyme, dried
  • 6 peppercorns
  • 1 clove(s) garlic

Instructions

Working time approx. 10 minutes; Rest period approx. 2 days; Total time approx. 2 days 10 minutes

Cut the Gouda into approximately 2 cm cubes. Peel the garlic clove and slice it finely. Layer everything together in a jar. Pour the oil over it until completely covered. Seal the jar and let it sit in the refrigerator for at least 2 days. If the Gouda is always well coated with oil, the pickled cheese will keep for several weeks. Serve with fresh farmhouse bread, crispy white bread or baguette, with salad, in an omelet, or scrambled eggs. Tip: Once you’ve finished eating the Gouda, don’t throw away the oil. It’s ideal for salad dressings or for sautéing chicken or vegetables.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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