There are few cheeses I enjoy more than Aged Gouda. The flavors of this wonderful product combine to bring both sweet and salt to the palate. While traditional Gouda is a bland cheese and Smoked Gouda is even worse, Aged Gouda (the older the better) is a delight.
Because of the popularity of Parmigiano-Reggiano, this cheese came into fashion in the mid-1900’s. Typically aged two-to-three years, the body of this cheese, no matter the brand, takes on a caramel/butterscotch color and forms little salt crystals that add to its beauty. It is a hard cheese that is perfect for eating at room temperature and excellent with olives and a bottle of red wine. It can also be shredded, like Parmesan.
Several years ago, I was able to get a block of five-year-old Gouda. I have never had anything to compare. The other day we enjoyed some 1000 day-old Gouda with some baguette and a glass of Cabernet. It was the perfect way to end a day and a great way to start the year of tasting Cheeses.