Meet the Royal Hollandia Walnut Gouda, a massive 9-pound gourmet cheese wheel of Dutch excellence that effectively proves walnuts were simply waiting for the right dairy vehicle to achieve their full potential. If traditional Dutch Gouda is the dependable, mild-mannered diplomat of the international cheese world, this walnut-studded variant is its sophisticated, slightly eccentric cousin who spent a summer in a pastoral orchard and returned with a refined, earthy aesthetic. This isn't just a bulk cheese purchase; it’s a structural masterpiece of creaminess interrupted by the deliberate, satisfying crunch of premium walnut pieces. The Gouda itself is a semi-hard marvel, boasting that signature buttery sweetness that coats the palate like a silk ribbon, while the walnuts introduce a woody, tannic depth that prevents the flavor profile from becoming overly sugary. In the world of deli counter optics, a 9-pound wheel of this caliber is a genuine showstopper, acting as the ultimate centerpiece for luxury charcuterie board ideas. It’s the kind of cheese that doesn't just ask for a glass of wine; it practically insists on a seat at the head of the table. Whether you are slicing it into wedges that look like edible art or cubing it for a snack that feels far more productive than it actually is, this walnut-infused cheese is for the person who believes that "plain" is a four-letter word. It is nutty by nature, royal by name, and undeniably the smartest artisanal cheese you can put on a cracker this afternoon. The Recipes Recipe #1: Walnut Gouda & Braised Leek Risotto Sauté three finely sliced leeks in unsalted butter until translucent and soft. Add 2 cups of Arborio rice, toasting slightly until the edges are clear. Slowly deglaze with dry white wine, followed by warm vegetable stock added one ladle at a time. Once the rice is al dente, stir in 2 cups of shredded Royal Hollandia Walnut Gouda. The Dutch cheese will melt into a velvety sauce while the walnut bits provide a crunch. Finish with a splash of heavy cream and cracked white pepper. Garnish with toasted walnut halves to highlight this creamy Gouda recipe. Recipe #2: Gourmet Savory Bread Pudding Cube a loaf of brioche or sourdough and place in a greased baking dish. Whisk 6 eggs with 2 cups of whole milk, 2 tablespoons of Dijon mustard, and fresh thyme. Layer in 1.5 cups of cubed Walnut Gouda, ensuring even distribution of the nut pieces. Pour the custard over the bread and let soak for at least 30 minutes. Bake at 375°F for 45 minutes until the top is golden and the cheese is bubbling. This savory brunch recipe perfectly balances the sweet bread with the earthy, imported cheese flavor. The Appetizers Appetizer #1: Walnut Gouda & Apricot Phyllo Purses Thaw phyllo dough and cut into 4-inch squares, brushing layers with melted butter. Place a 1-inch cube of Walnut Gouda in the center of the stack. Add a teaspoon of apricot preserves and a small sprig of rosemary. Bundle the dough upward to form a "purse" and pinch the neck to seal. Bake at 400°F until the pastry is shattering and the melted cheese is gooey. Serve warm as a sophisticated party appetizer. Appetizer #2: Honey-Drizzled Walnut Gouda Crostini Slice a baguette into half-inch rounds and toast with olive oil until crisp. Top each toasted round with a thick slice of the 9lb Gouda wheel. Place a thin ribbon of salty Prosciutto di Parma over the cheese. Flash-broil for 60 seconds until the cheese begins to soften. Drizzle with dark wildflower honey and a pinch of flaky sea salt. This easy charcuterie bite highlights the contrast between the salty meat and the nutty Dutch cheese. Ingredients: Pasteurized Cow's Milk [Milk], walnut, Starter Culture, Microbial Enzymes, natural flavor. Size: 9 Lbs (Average) Origin: Holland
