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Just make sure you use the processed smoked gouda instead of the hard stuff. I know, processed sounds nasty but hard cheese will separate, curdle, and leave oliy spots oll over your gits. Boar's head makes the best smoked melting gouda that I know of.Had some this week for sandwiches and it was great. You could top it right at the end with hard gouda and broil it until golden brown (that's what we do but we make jalapeno cheaddar grits). We use soft cheese for the actual grits and primo cheese melted on top.