Gouda has very good keeping qualities, and some are aged for even for 4 years. It's the Netherlands' specialty and represents over 60% of the entire Dutch cheese production. Gouda comes from the small town situated between Rotterdam and Utrecht and was exported as far back as 13th century.
Below, three aged Gouda cheeses I have tasted so far.
Tagen Dagan Gouda must be the oldest cheese I have ever eaten. I'm not a connoisseur of aged cheeses and I taste them once or twice a year. It's hard and but not so dry. It is coated in orange wax. Caramel color , a uniquely crystalline texture and nutty smell make the cheese very tempting. The taste is sharp and intensive. At the beginning, I thought that the color comes from natural process of aging. Then I noticed annatto at the list of ingredients. When cheese is melted you can feel how salty and fat it is. I don't like it at all.
Recipe for warm sandwiches with mushrooms and cheese.
On or two years ago I had tasted Old Amsterdam Gouda and it is said " to be ripened to perfection" and regularly checked for flavor. It's matured for only 18 months and its paste is pale yellow and coated with black wax.
Sheep's Milk Aged Gouda has some caramel flavor, which I found very interesting.
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