So my friend remembers a cheese from when she went to Wellesley. Maybe other hounds can help me out...
It was an aged Gouda. She says it was aged for something like three years. The most distinctive thing she can remember about the cheese is that it was incredibly buttery and has little sugar crystals in it. She doesn't know how or why the sugar crystals form, or if they're put in there by the cheese maker.
Anyone? This sounds incredibly interesting, and I'd never heard of anything like it. I took her to Cowgirl Creamery in San Francisco and all they had was a Gouda that had been aged one year. Good, but not even close according to my friend.
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