This store I was in today had over a dozen varieties of Gouda. Turns out that Gouda can be made with cow’s milk, sheep’s milk, or goat’s milk. It can be various ages from the young cheeses usually with red and yellow wax exteriors to aged goudas, sometimes with black wax that are aged five years or more. Of course there's smoked gouda. There's gouda with stuff in it like herbs, flaxseed (vlaskaas), spices, nuts ...etc, etc
There have been some good Chowhound discussions in the past that have introduced me to the joy of super-aged gouda
I found this excellent article with everything you want to know about Gouda, history, how it is made, what to pair it with and the result of tasting 13 types
That article says that the REAL pronunciation is "GAOW-duh" unlike the American “GOO-duh.”
So do you have some favorite variety or specific artisan brand?
How do you like to to eat your Gouda and with what? What is your favorite beverage pairing?
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