Gooda® with Peppercorns
Gooda® with Peppercorns

Gooda® with Peppercorns
Item number 2020
UPC 837787002206
Gooda® with Peppercorns

Potatoes au Gratin with Peppercorn
Gooda® with Peppercorns

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Mild Cheese Seasoned with Peppercorns

Gooda® with Peppercorns

This mild creamy Gouda with black peppercorns offers a taste nice balance. It’s a versatile cheese with a unique and interesting flavor profile. It’s a good cheese to use in salads, sandwiches and omelettes.

Ingredients & Nutrition Facts
Ingredients: Pasteurized milk, organic coconut cream, salt, cheese culture, vegetarian rennet.
Nutrition Facts:
Servings per container varies:
Serving Size 1oz (28g)
Calories 100
% Daily Value*

Total Fat 9g 11%
Saturated Fat 6g 29%

Trans Fat 0g 0%

Cholesterol 20mg 8%
Sodium 230mg10%
Total carbohydrate 00%
Dietary Fiber 0g0%

Total Sugars 0g

Included 0g Added Sugars

Protein 6g13%
Vitamin D0%
Calcium 228mg20%
Potassium 28mg0%
*The Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories is used for general nutrition advice.
Download the full nutritional spec sheet here:  

Red Potatoes au Gratin with Peppercorn Cream Sauce

  • 1 lb (1/2 kg) Red and Purple Potatoes,
    thinly sliced and soaked in cold water until ready to cook
  • 1 small fistful of grated Roomano Pradera

  • 1 large handful of grated Peppercorn Cheese
  • 1 finely minced Onion
  • Coarsely chopped Tarragon
  • 1 cup (8 oz) of Cream
  • 1/2 cup (4 oz) White Wine
  • Dash of olive oil
  • dash of nutmeg (freshly grated if possible)

  • 1. Pre-heat oven to 350° F or 177° C
    2. Thinly slice potatoes, soak the slices in cold water until ready to cook


    3.  Heat a heavy-bottomed skillet to medium, add dash of olive oil, then add minced onions and cook on medium heat until translucent.
    4. Add Tarragon to onions, cook 2 more minutes, add wine, raise heat to medium high and cook to reduce the liquid in the pan to half.
    5. Lower heat, whisk in cream and cook to reduce the cream by half.
    6. Strain the sauce, return it to the same pan, on low heat whisk in the grated Peppercorn cheese until smooth and creamy, add the nutmeg and set aside.
    7. Drain potatoes and remove excess water on a towel.
    8. Cover bottom of an oven-proof baking dish with a thin layer of sauce, add a thin layer of the sliced potatoes, sprinkle on a little hard grated cheese and continue to layer like this, finishing with a sprinkle of hard grated cheese on top.
    9. Bake at 350° F or 177° C for 45 minutes, take out of oven and let stand 10 minutes before serving.

    Serving Suggestions

    Appetizer or Main Course

    This flavored cheese goes well with many potato, rice and egg dishes such as quiches, casseroles or frittatas.

    Beverage match

    For breakfast or brunch, try serving mimosas made with dry champagne and orange juice. For lunch or dinner, enjoy with a California Zinfandel or Italian Primitivo.

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