Gouda
Pronounced HOW-dah, Gouda (and Edam) are different from other cheeses in that hot water replaces some of the whey during processing. This removes lactose and results in a sweeter and more elastic curd. Young Gouda is more supple with a mild fruity flavour while aged, it becomes harder and granular with a more defined and complex flavour.
How to Enjoy:
Young Gouda is great on sandwiches and as a table cheese. The stronger aged Gouda adds interest to the cheeseboard. Serve young with a Dutch beer, or later with a robust red- Pinot Noir is a good choice