Aged Gouda
Like the younger version, it's one of the great cheeses of the world and is simply unrivaled for that perfect balance of salty and sweet. It has a unique crunch, due to white, crystalline specks that are a product of the cheese production.
Mature Gouda is coated in black wax which provides a stark contrast to the deep yellow interior. It is both a table cheese and a dessert cheese. Flavors of butterscotch and caramel permeate this cheese. It is a great addition for a wine and cheese party. Sample it with a full-bodied Red Wine or a strong, dark beer.
In Holland during the spring and summer, Gouda is still sold at the markets and celebrated with great ceremony. The name “Gouda” is not protected, so it can be made anywhere in the world, and some excellent ones are made in the U.S. Aged Gouda is harder in texture than a young one, it's texture is similar to Parmesan. The interior has a deeper color than that of a young one. If Gouda is aged for two years or more, the inside becomes a yellow brown.
We recommend Rembrandt Extra Aged Gouda. It competed with 1,800 other cheeses at the 2002 Nantwich International Cheese Show UK. Rembrandt Gouda was awarded the coveted H.T Webb Trophy for Best Continental Cheese.
