- OCEllen Apr 10, 2013 12:54 PM
Particularly good goudas? Suggestions?
I'm not big into Gouda (more a Leyden guy), but now and then I get a couple of Baby Goudas added to my iGourmet order. I notice they have a LOT of choices however and thought their list might be of interest to you. If you've never bought from them, be assured they are a top-notch company.
Aged gouda with butterscotch-like, crunchy tryrosine crystallization is my favorite cheese. Don't confuse it with the mass-produced, wax-covered, mild (or smoked) cheese your mom may have bought at the supermarket.
Also take a look at Mimolette
Less intense is the goat Ballerina and sheep Ewephoria.
Lots of good suggestions here too:
I like the aged Dutch Goudas a great deal! I haven't run across a domestic gouda that develops the depth of Butterscotch Diadactyl nuttiness as a great 3, 5, or even 7 year!
On the other hand, the Midwest abounds with amazing young-ish to middle aged goudas that are really complex and full of character- I hope to see them aged further!
Fleur de Terre from Traders Point Creamery- Natural rind, organic grassfed milk- tangy, supple, earthy
Frisian Farms Gouda- farmstead, super complex buttery grassy notes
Feather Ridge from Ludwig Farmstead creamery- really a fontina, but tangy, nutty, almost meaty
And my all time go-to domestic gouda: Emmi-Roth Kase VanGogh Gouda- creamy, caramelly, "if each slice of American Cheese were lovingly made by hand, it might taste this good" perfect for kids of all ages.
A 3-yr aged firm Gouda is on my list of favorites. A little less expensive, but good, is Beemster Classic Gouda, aged 18 months.
They also make a very good Goat Gouda that becomes very complex as it ages.
To add to other's lists, Primadonna for those who like Van Gogh or other 1-2 year aged and the one year with cumin is awesome as well.
Roth Kase of Monroe has wonderful goudas. But the creamery that pushed them off the pedestal for domestic gouda is Marieke of Thorpe Wisconsin. Emigrees from the Netherlands using raw milk from their own cows. Getting more and more expensive as they continue to win more and more prizes.
I love Midnight Moon - it's got a little of the sweetness of the aged gouda's and a little barnyardy goat taste - but it's still a pretty mild cheese.
There is a cheese called Memoire - http://www.memoire.nl/eng/index.html , it is a black truffle gouda - and it's outstanding. If you taste it once you will want it again (and again...) - It's cheese crack!