A few weeks ago, I stumbled upon a wedge of Montchevre goat gouda, which was new to me. I've had a lot of Montchevre goat cheeses before, of varying types. but had never seen a gouda from them before (goat cheddar yes, but not a gouda) But I trust the company, and am always in the market for a good goat gouda (i.e. not like the Beemster one that tastes chemically. More in the Benning/Arina line) so I decided to take a chance.
My experiances were.....interesting. It's not tha the cheese isn't good, it is, very, very good. No chemical note at all. It's just I'm not sure if flavor wise, you could really call it gouda. It looks like goat gouda, same color, same shape, same texture. But flavor wise, that's another matter. There's no other way of putting this, this gouda is SHARP, REALLY sharp, WAY sharper than gouda usually is, even aged gouda (which is itself not all that sharpl gouda tends to go the Parmesan route in increased nuttiness as it gets older.
In short, while Montchevre may have been TRYING for a goat gouda, what they actually have come up with is more in the alpine vein. At minimum, the stuff is something along the line of goat Jalsberg or Emmenthaler (just sans the holes) Personally, I'd say the sharpness passes even that into Appenzeller territory, with a few pieces straying all the way into the Rothkase (i.e. Appenzeller "extra") zone. Good cheese, but be aware, if you are looking for goat gouda that tastes like Goat GOUDA, pass this one by.
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