Named after the Dutch city it came from, Gouda varies greatly with age. Young gouda is typically consumed as a sandwich topping or snack, but aged gouda moves from a semi-hard to a hard cheese, as it develops crystals and caramel-like overtones.
Young cheese (4 weeks)
Young matured (8–10 weeks)
Matured (16–18 weeks)
Extra matured (7–8 months)
Old cheese (10–12 months)
Very old cheese (12 months and more)
Serve with sliced apples and a light-bodied beer or a crisp white wine.
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