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Five-Year Gouda



What you see above, left to right, are whipped honey, crumbling and dessicated shards of five year old Gouda and soft, sweet butterscotch toffees. What do they have in common? Darn near everything it seems.

The cheese has the spiciness and sweetness of the honey, the sweetness but also the cooked milked/butter of the toffee. Plus this cheese brings saltiness and crunchy texture to contrast the sweets.

Yes- I did eat them together… please before your arteries seize, read on.

Certainly sweets and cheese are nothing new. Yesterday’s review showed a cheese alongside and fig-walnut jam. Honey is a brilliant addition to blue cheeses. Fruits, dates, wines etc etc…

But the trio above is rather remarkable, and totally decadent. I’ve long held that aging Gouda to the point where only carbon dating can place its origin in history is a way to arrive at butterscotch. Those with an impatient sweet-tooth will likely prefer the stove-top method. After five years sitting in an aging room, so much of the moisture is gone, the solids concentrated down to the essence of the milk. Like butterscotch you get the milk, the fat, the sugar… keep your toffees, I’ll take the cheese!

Cheese: Five-Year Gouda

WhoBest Foods

Where: Het Groene Hart – Netherlands groenehart

Milk Type: cow (pasteurized)

Texture: hard, very

Rind: natural

Shape: 21lb wheel

Tasting notes: butterscotch, salty-sweet, brown butter




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