Gouda Cheese Spread

I have made Gouda Cheese Spread many times through the years and it is perfect to have on hand, safely tucked away in the fridge. Your family will love it as well, but it was seriously time for some new photos! Why? Because this delicious cheese spread is too good to pass by...

It was time for an updated photo!

When we first start blogging often we do not realize how something might look to the reader, when they come to visit. It takes a while to realize that while we cook from the heart, we often don't see food in the same way, especially on a blog page!  Any visit to a cookbook with photographs or a blog post needs to capture that same heart-felt desire to eat the food, but visually so that the reader will want to cook your recipe! If not today, saved for another time. 

And this is one recipe you will want to make, it is so good!

And that was definitely the problem with this delicious and easy-to-make Gouda Cheese Spread. The original photo was terrible! I have been making this recipe for so long, actually since before food processors were available for home use! Yep, that old of a cook...And I knew in my heart that this was a worthy recipe. But I don't really blame folks for thinking, no way. Back then I made it the standard old-fashioned way, with a grater and a hand mixer...but today we are going to take advantage of the food processor, which is one of my all-time favorite kitchen appliances. 

Gouda is a favorite of ours, and this is a family recipe, from my children's grandmother. 

While I love a soft and creamy cheese spread, I am not a fan of cheese balls. They tend to look the worst for wear after just a few folks have enjoyed a cracker or two. I prefer to press this Gouda Cheese Spread into a small half dome style bowl. You may serve from the bowl, or turn the spread out and serve it on a platter surrounded by crackers.

 

But what about those who love cheeseballs? 

Not a problem, how about small individual cheeseballs? They are easy to make, just roll a small mound of Gouda Cheese Spread in crushed toasted pecans or walnuts for a fun individual starter plate. Perfect for guests or for Sunday dinner. And a lovely presentation with crackers and crunchy celery. So you see, this delicious cheese spread is perfect for everyone! Come on, give it a try, you won't be sorry...

Some thoughts on this recipe:

This recipe is perfect to make ahead, very convenient for a busy cook. 

The flavor mellows and just gets better and better!

Natural cheeses  vary from maker to maker, if the cheese spread seems a bit dry, add a couple of tablespoons of mayo to the mix, and buzz a moment more. 

If made ahead, to make mini cheeseballs, roll into balls right before serving to keep the nuts crunchy. 

Remember that like a hunk of cheese, this is best when served at room temperature. It will soften the cheese, and it will spread with ease...

Ingredients needed for this recipe:

• gouda cheese
• mustard
• dry white wine
• hot pepper sauce
• crushed nuts, if desired
• possibly mayonnaise

You will also need the following:

• Food Processor
• measuring spoons
• storage container or butter crock
• small bowl
• plastic wrap

Now we are ready to begin!

Gouda Cheese Spread
From Grandma Anita, actual recipe source unknown

UPDATED: 04.15.2024

1 8 oz. ball Gouda cheese - grated
3 T dry white wine
1 t mustard 
1 dash hot pepper sauce - shake the bottle well and give it a definite dash of flavor!

mayonnaise, if needed

Remove the wrapper and the wax coating from the Gouda round. Cutting into four pieces helps to loosen the wax for easy removal. 

Using the grater blade, grate the cheese. 

Leave the grated cheese in the processor bowl, remove the grater blade and insert the mixing blade.

Add the hot sauce, mustard, and dry white wine.

Process until smooth, scraping down the sides of the processor bowl as needed. If mixture seems too dry, use a touch of mayonnaise and re-blend.

Continue to process as needed, until smooth and creamy. When smooth and processed you now have some options:

• Press into a small bowl to present on a tray of crackers.
• Roll into small cheese balls.  
• Smooth into a storage container. Label and place in the fridge to mellow. 

Press into a small bowl:

Pressing into a small bowl is so easy, plus once pressed, simply store in the fridge until ready to serve. 

Place a square of plastic wrap over the top of the bowl, allowing the wrap to fall into the bowl with plenty of wrap hanging over the sides of the bowl. 

Pile on the Gouda Cheese Spread. Take one edge of the plastic wrap and fold over the top of the cheese spread. Repeat with the other side. 

Again fold the plastic wrap over the cheese spread, first one side, then the other. 

Using your hands, gently press down to pack the cheese spread evenly in the bowl. Refrigerate until serving time. 

To serve, unwrap and place on a serving plate, surround with crackers. 

To make mini cheeseballs. 

Place a small amount of crushed walnuts or pecans into a small bowl. 

Drop a tablespoon of Gouda Cheese Spread into the nuts. 

Roll around to coat all sides. 

Roll into a ball, roll again in the nuts. Serve. 

Put into a storage container: (yes this is the original photo, yikes!)

To store in a storage container, simply press into a covered refrigerator dish and tuck it away to enjoy as desired!

Storage options for Gouda Cheese Spread. Cover and store in the refrigerator for up to 14 days. I do not recommend freezing this recipe. 

UPDATE:  For your convenience, a "copy and paste" version of Gouda Cheese Spread has been included below. 

You may also enjoy: 

Grandma's Two Day Sweet Pickle Slices.

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Recipe featured at: 

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Printable "copy and paste" version:

Gouda Cheese Spread
From Grandma Anita, actual recipe source unknown

UPDATED: 004.15.2024

1 8 oz. ball Gouda cheese - grated
3 T dry white wine
1 t mustard 
1 dash hot pepper sauce - shake the bottle well and give it a definite dash of flavor!

Using the grater blade, grate the cheese. 

Leave the grated cheese in the processor bowl, remove the grater blade and insert the mixing blade.

Add the hot sauce, mustard, and dry white wine.

Process until smooth, scraping down the sides of the processor bowl as needed. If mixture seems too dry, use a touch of mayonnaise and re-blend.

Continue to process as needed, until smooth and creamy. When smooth and processed you have some options:

• Press into a small bowl to present on a tray of crackers.
• Roll into small cheese balls.  
• Smooth into a storage container. Label and place in the fridge to mellow. 

Pressing into a small bowl is so easy, plus once pressed, simply store in the fridge until ready to serve. 

Place a square of plastic wrap over the top of the bowl, allowing the wrap to fall into the bowl with plenty of wrap hanging over the sides of the bowl. 

Pile on the Gouda Cheese Spread. Take one edge of the plastic wrap and fold over the top of the cheese spread. Repeat with the other side. 

Again fold the plastic wrap over the cheese spread, first one side, then the other. 

Using your hands, gently press down to pack the cheese spread evenly in the bowl. Refrigerate until serving time. 

To serve, unwrap and place on a serving plate, surround with crackers. 

To make mini cheeseballs. 

Place a small amount of crushed walnuts or pecans into a small bowl. 

Drop a tablespoon of Gouda Cheese Spread into the nuts. 

Roll around to coat all sides. 

Roll into a ball, roll again in the nuts. Serve. 

Storage container, simply press into a covered refrigerator dish and tuck it away to enjoy as desired!

Storage options for Gouda Cheese Spread. Cover and store in the refrigerator for up to 14 days. I do not recommend freezing this recipe. 

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