Gouda Coins

Author: Canadian Living

  • Portion size 86 servings
  • Credits : Canadian Living Magazine: May 2010

Ingredients

  • 2 cups shredded extra-old Gouda cheese
  • 2 cups shredded old Gouda cheese
  • 1/4 cup unsalted butter
  • 1/4 cup chopped onion
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground nutmeg
  • 1 cup all-purpose flour
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon caraway seeds
  • 1 teaspoon cumin seeds

Method

In food processor, whirl together cheese, butter, onion, mustard, salt, cayenne pepper and nutmeg until smooth and fluffy. Add flour; pulse until incorporated. Turn out onto unfloured work surface; knead into ball. Divide in half; roll each into 11-inch (28 cm) long log.

Spread black pepper over work surface; roll 1 log in pepper to coat evenly. Repeat with caraway seeds and remaining dough. Wrap separately; refrigerate until firm, about 1 hour or for up to 2 days.

If logs are hard, let stand at room temperature for 10 to 15 minutes to soften slightly. Cut into 1/4-inch (5 mm) thick slices. Place, 1/2 inch (1 cm) apart, on parchment paper–lined baking sheets. Bake, 1 sheet at a time, in 375°F (190°C) oven until golden brown, about 15 minutes. Let cool on sheet on rack.

Nutritional facts Per piece: about

  • Sodium 35 mg
  • Protein 1 g
  • Calories 20.0
  • Total fat 1 g
  • Potassium 6 mg
  • Cholesterol 4 mg
  • Saturated fat 1 g
  • Total carbohydrate 1 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Gouda Coins

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