This is an archived article that was published on sltrib.com in 2008, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

Thanks to a global marketplace, Utah cooks can enjoy many cheeses. This week we explore Gouda.

What it is » A yellow, semi-hard cheese, with a sweet, fruity flavor. Usually made from cow's milk, it get its name from the Dutch city of Gouda. Young Gouda, aged less than six months, is recognizable by its red or yellow wax coating. Aged Gouda is coated in black wax and has a more intense caramel flavor and light salty "crunch."

How to use » Serve alone. Grate and use on pizza, in macaroni and cheese or in scalloped potatoes. Also a good dessert cheese with fruit.

Storage » Wrapped in paper or plastic, it will keep for about one month in the refrigerator.

Wine pairing ideas » Whites such as pinot grigio, riesling or champagne.

Scalloped potatoes with Gouda and fennel

1 cup whipping cream

1 cup half-and-half

1 medium fennel bulb, trimmed, halved and thinly sliced

1 teaspoon fennel seeds, crushed

2 pounds russet potatoes, peeled

2 cups firmly packed shredded Gouda (about 8 ounces)

Heat oven to 400 degrees. Butter an 8-by-8-by-2-inch baking dish. Combine cream, half-and-half, fennel and fennel seeds in heavy large frying p an. Thinly slice potatoes and add to pan. Bring mixture to boil over high heat, stirring frequently to separate vegetable slices. Boil 5 minutes. Season generously with salt and pepper.

Transfer half of potato mixture to prepared baking dish. Sprinkle half of Gouda over potatoes. Top with remaining potato mixture. Firmly press mixture down. Sprinkle remaining Gouda over potatoes. Cover dish tightly with foil. Bake until potatoes are tender, about 40 minutes. Uncover and bake until top is golden brown, about 10 minutes longer. Let stand 10 minutes before serving.

Servings » 6

Source: Bon Appétit magazine