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Super Aged Gouda - Update

  • t

Huge thanks to Linda W. for her suggestion of iGourmet's Dutch 'Beemster XO Double Aged Gouda' - it's been aged over 3 years and is all I was looking for & more! I think reasonable at $16.99 a pound, it is caramelly & delicious, without being sharp, and has those wonderful crystals scattered through it - just an awesome cheese & head & shoulders above any other Super Aged Gouda I've tried. Thanks again, fellow chowhound - you made me very happy tonight!

Now, any suggestions out there for wine pairing???

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  1. igourmet's shipping was pretty steep. Almost the price of the chesse. Any way around their outrageous shipping? Almost $30.00 a pound if you factor in shipping.

    1. hello, so far the best pairing I've found for a profoundly aged gouda is Graham's 20 yr tawny, but I think the right vintage port with sufficient cellaring would do as well. "conventional wisdom" is, the two styles of port are fairly different, but my proletarian palate's experience has found as much difference between Graham's and fonseca's 20 yr tawnys as between Graham's tawny and vintage port of similar age range. The Dutch do love their ports. cheers

      1. I'm glad it worked out, Torta, and that you were happy. Happy Hounds are....well, Happy Hounds! :-)

        Can't help you on the wine pairing, although moto's suggestion of a port sounds wonderful.

        1. Just for clarification... was it the double-aged for $14.99 or the triple-aged for $16.99? It sounds really interesting!

          3 Replies
          1. re: Katie Nell
            torta basilica

            You are right - it's the Double Aged for 3 years @ $14.99 - I don't even see the triple aged on their website... I think any more aging would make it that nasty hard sharp stuff, so I'd stick with the double!

            1. re: torta basilica

              If you click on the link, it's all the way down at the bottom of the page. It does look much harder, and I wonder if it would still have those "crystals?" That's why I wanted clarification, b/c I think I will order the double-aged! I love just regular old gouda too! Thanks for turning me on to igourmet... really cool site!

              Link: http://www.igourmet.com/shoppe/search...

              1. re: Katie Nell
                Caitlin McGrath

                The first super-aged gouda I ever had was a five-year-old boerenkatz, and it is hard compared to a regular gouda, but not as hard as your average parmigiano reggiano. and it absolutely has the crystals (and the "butterscotch" flavor), the thing that made me fall in love with it (and I'm not even a hge gouda fan in general). Boerenkatz, incidentally, is a variety of aged gouda that's washed with brine before it's aged, which makes the little crystals somewhat salty, so they explode with flavor in your mouth like little pockets of fleur de sel. I definitely recommend trying it if you can.

          2. Gin! It was paired up with a gin cocktail at Allen Katz's gin & cheese seminar at Murray's in NYC. I'm sorry I forget at the moment which cocktail. But I have enjoyed with a martini.

            1 Reply
            1. re: K. McB.

              Chilled genever or a port would be great accompaniments.

            2. I've been meaning to post that I saw the aged gouda with the crystals at the 3rd avenue cheese outlet store for under $10 a pound for the last few weeks - was just there on Tuesday and they had it. They are located on 3rd Avenue between 9th and 10th street on the west side of the block (manhattan)

              cash only

              1. Wine for aged gouda....a lovely tokay pinot gris from alsace. slightly sweet, but oh so delicious.

                yum. jill

                3 Replies
                1. re: jill kibler

                  weird enough, but i have had much success pairing aged gouda with zin.(ducks and covers!)

                  1. re: TBird

                    TBird- You're not crazy!
                    Stand tall!

                    The thing about goudas is they start out creamy- though aging causes them to lose moisture, develop crystallization, and concentrate the nuttiness, they are still profoundly creamy cheeses. A wine with some pronounced fruit flavors with some real tannic structure and a fair amount of alcohol are all enhanced and tamed by the goudas.

                    For those of you still looking for tasty goudas, Roth Kase in Wisconsin makes a 2yr and a three year gouda called Van Gogh- and though it is old, it remains very creamy- I like the crystals as much as the next guy, but Van Gogh is just yummy!

                    1. re: lunchbox

                      sounds good, lb! when i first started my love for cheese, the creamy stinky drippy stuff was the best. not so much anymore. bring on the nicely aged gouda! and seriously, the zin works nicely. if anyone hasn't tried it, please do so. i guarantee it! :-)

                2. Asa dutchie I'm very proud of 'our' cheese. I do miss it dearly! Just bought Old Amsterdam here at the farmers market, gotta love it!
                  I recently tried a newer even better version though, it's called Reypenaer Vsop (like the brandy) it's sooo good! creamy crystally, mmmm
                  couldn't find it at egourmet but what a little googling can't do, haha


                  1. I love the Rembrandt Gouda I've been finding at my local Kroger, for about $13.99/pound when not on sale. I sometimes get it on sale for $9.99 or so?

                    1. You will find that that cheese is one of the most wine friendly cheeses out there but it's richness does really well with a garrigue Cote du Rhone and also a nice German reisling.

                      1. And for the record those little "crystals" everyone keeps mentioning are protein. If anyone is outdoorsy or has low blood sugar, the aged goudas are great to throw in your bag there sturdy, don't mold and keep you going.

                        1. I know this isn't exactly what you answered, but I loooooooooove aged gouda. :) (Just reading this post makes me want to go out and get some right *now*.)

                          I like it with pinot noir, though I'm not sure if this is the best match per se. (Heck, I like it with anything.)

                          1. OK, I realize that this is a two year old string recently revived, but nonetheless it reminds me of an old friend who's a serious Dutch cheese fanatic. About 20 years ago he brought back from Holland a couple of aged farmer's goudas (at that time almost unobtainable in the States) and on the theory that older cheese = better cheese, stashed one away in a closet to age some more. A few years later he ceremoniously brought it out to serve at a party, and was nearly in tears when he realized the thing was hard as a rock and completely uncuttable! He couldn't even crack it with a hatchet.

                            Apparently a closet in Boston is not the ideal aging environment for a cheese. To this day we still tease him about his "paleolithic" cheese!