What makes Gouda so good?

Some cheeses are acquired tastes and may require fast talking to convince more hesitant palettes to indulge; Bleu and Gorgonzola come to mind. Other cheeses have nearly universal appeal and are safe bets for the lunchbox, dinner table, or charcuterie board.

However, that doesn’t mean these “safe” cheeses are boring. In fact, they’re often anything but. Case in point: Gouda. This Dutch creation has been around since the 1200s — and we think Gouda’s been kept in circulation for good reason. Known for its slightly caramelly, nutty characteristics and its increasing complexity during the aging process, Gouda’s mild but distinctive flavor profile — more sweet than tangy — is achieved during the cheesemaking process. The curds are washed with a hot-water rinse, which removes some of the lactose.

This might sound counterintuitive — lactose is, after all, a sugar — but by taking some of this chemical out of the equation, less lactic acid is produced during the rest of the curds’ journey. The result is a mildly sweet cheese without the characteristic tang of varieties that aren’t treated with this curd-washing method.

Gouda is ready to eat when it’s aged for at least four weeks — at this stage, it’s sweet and mild, with a fudgy texture. Let it age for months or years, and magical things happen: Rich, nutty, and caramel notes unfold, and after a while the cheese will develop its signature crystals and a butterscotch flavor.

Hoard’s Dairyman Farm Creamery Gouda is aged six months — long enough to build character but still remain in the pocket for maximum appeal. We recommend enjoying it with tart apple slices, cured meats, your favorite crackers, and maybe a hearty, whole-grained mustard. Consider a crisp, white wine or a Merlot to complement the spread.