Gouda, Aged 2 Years: Just a Lot of Tang
June 19, 2010
Gouda can be a young semi-soft cheese or an aged hard cheese. We tried a dutch Gouda that had been aged for 2 years. This cheese is made from cow’s milk. Our sample of Aged Gouda is the color of uncooked pasta, deepening in color towards the rind. Ben noticed that it’s hard surface was slippery like glass yet uneven with some dimples and bulges. Jacob said the cheese had an aroma similar to parmesan cheese. The cheese is hard and dense with a thick rind. Use a sharp knife with this cheese as it is hard to cut. Slices flake from the cheese. A small flake packs a lot of flavor. Jacob and Ben agreed that this cheese is tangy–very tangy. Ben commented that it had an even tangier after taste (we need to develop a tang-o-meter to scale cheeses on this adjective). Neither was willing to buy it again. I’m partial to hard aged cheeses and I liked it. Matt was ambivalent. The 2-year Aged Gouda may not warrant a second try for us, but it would make a fitting end to a rustic meal.