Hard & aged Cow’s milk

Aged Gouda

also called Oude Gouda · Boerenkaas

Left for years, Gouda turns into butterscotch with a crunch.

Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.

Gouda is a washed-curd cheese, like Havarti — some whey is replaced with water, which lowers the acidity and gives the paste its sweetness. Young Gouda is bland; the interest starts after a year and keeps building for five.

At three or four years it is deep amber, brittle, and tastes of butterscotch, whisky and toffee, studded with crystals. *Boerenkaas* — raw-milk farmhouse Gouda — is the version worth paying for.

Tastes of

butterscotch whisky toffee salt crystals

Put it next to

Bock beer Aged genever Dark chocolate Mustard