One of my guilty pleasures is browsing for cheese. I love reading the labels and smelling the cheese through its wrap. It's always exciting to pick a new cheese to take home and try - rarely ever do I pick the same one twice.
I skim through the bri's and camemberts - but they aren't what tempts me (though I tried La Tur, a bloomy gooey goat, sheep, and cows milk cheese, in June, and it was incredible). I'm far more interested in the hard and semi-hard cheeses, which is why, this time, I went with an aged gouda.
I know what you're thinking: Gouda? Go ahead and pick the most uninteresting cheese ever why don't cha. Well at least I didn't choose pepper jack (even though I l o v e it!).
Well, I have never tried any other gouda besides the smoked kind. And after recently trying a smoked maple cheddar, I've decided that smoked cheeses seem to have the same taste - the smoked taste - almost saltier? Which is sort of sad when you think about it because you loose the base taste of the cheddar or the gouda; it's masked and cheese becomes one and the same. Smoked cheese. I'll pass.
I feel like this cheese gave me a chance to finally taste gouda as gouda. Excellent, nutty, dense cheese that begins to melt in your mouth within moments of eating it. Yum.
Cheese's Name: Marieke Farmhouse Gouda
Milk: Raw Cow's Milk (hurray for live enzymes!)
Age: 4 months
From: Thorpe, Wisconsin
I'm no cheese tasting professional, but I think this cheese is fantastic! And it's raw cows milk which is a huge plus in my book because it means the enzymes in the milk were not killed via pasteurization before hand - so it's a better cheese for your digestive flora. :) It is also from within the US, which I consider a 'local' cheese - and I always feel like such a good person when I buy local. Shouldn't we all?
So there you have it: a brief, slightly insignificant post about gouda cheese. To be honest, I took the pictures of the cheese, liked the way the turned out, and figured I would write a post about them. What do you guys think of me writing a post about the 'special' cheese I buy monthly? I think it could be fun.
Have a gouda Friday!