The market · Dairy and eggs · Northern and Central Europe

Aged gouda

Gouda left for a year or more, until it turns hard, amber and crunchy with crystals, tasting of butterscotch and roasted nuts.

butterscotch · nutty · crystalline

What to do with it

Kenji Hara's Sourdough, 100% ryeAged gouda would give it depthIbu Sari's Beef rendangAged gouda would give it depthRosa Ibarra's Clarified milk punch, mezcal and pineappleAged gouda would give it depthMira Kowalski's Pierogi ruskieAged gouda would give it depth

Kinds

Oud (about a year)
Firm, sweet and nutty.
Overjarig (18 months and more)
Hard, crumbly, deep caramel.
Boerenkaas
Farmhouse Gouda from raw milk; the deepest-flavoured when aged.

Goes with

applemustardrye breadbeer

Knowing it

Where to buy
Cheese shops and Dutch delis; look for 'oud' or 'overjarig' on the label.
Worth knowing
Grate it fine, like parmesan, over vegetables, eggs or soup, where its sweetness reads as caramel. Very old Gouda doesn't melt smoothly.

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