Five Year Old Gouda

(ed note:  I have been eating a lot of aged gouda recently, so I thought I'd re-post this from Sept, 2006.   I'm currently eating a piece as I write this, so I thought I should remind you to track some down.)

Needless to say, I am a big cheese lover.  I know that for many of you out there, skipping dessert for a cheese plate is offensive.  But for me, it's essential.  Cheese is certainly my preferred way to end a meal.  In my fantasy world, I would have a cheese cave (like the ones at Artisanal) built into my fantasy dream world foodie temple, as well as an old school cheese cart, which would be stacked with 20 cheeses and wheeled around by a cheese jockey each and every hour I am awake.  (Yes, I just typed cheese jockey. No, I am not intoxicated).

But in the real world, I have about 3 or 4 cheeses in my fridge at all times, Parmigiano Reggiano (aka parm regg) being the constant.  But after a recent meal in which I served a cheese plate with a five year aged Gouda, I am ready to annoint the five year old Gouda to my all time favorite cheese list.

The texture is similar to parm regg, but with larger crystals within the cheese that add a gritty texture to each bite.  The cheese has a deep caramel like color, and indeed a caramel-like taste. There is even a bit of butterscotch flavor and sweetness that balances nicely with those crystal-like bites of saltiness.  You NYCers can find 5 year aged Gouda at Fairway (73/Bway) relatively frequently.  Artisanal has a four year old for sale - I'd be curious to know how it compares. 

Now, back to dreaming about that cheese cave and the cheese cart jockey. Would that cheese jockey have condiments handy as well?  Would he pair wines with his cheeses? Would he make fondue in the winter? Hmm.....

Comments

[Kelly R.]

I grew up in France and Switzerland, so I know ALL about cheese for dessert. When I throw a party, my cheese plates include, fig spread, pear jam and honey!!! Yum!

[elizabeth]

Your cheese jockey would be a cheese "Giada DiLaurentiis" jockey who would keep an assortment of delicious condiments in her cleavage... err, maybe that's my fantasy dream world foodie temple.

I will try the Artisanal 4 year next week and let you know...

[joe]

now your're talking, elizabeth!

[elizabeth]

Okay, the 4 year old from Artisanal (which is incidentally on my way to school) is so good that I am not only shamelessly eating it off the block I purchased in class, I am posting a comment about it being so good that I am eating it in class. Creamy, caramely, salty, with a classic gouda taste. Velvet. I love it.

[joe]

that's awesome, elizabeth. glad you agree! sounds like a great way to get through class. maybe i should start bringing it to work....

[Tana]

Here in Santa Cruz, California, the River Cafe and Cheese Shop* sells a fabulous five-year-old gouda, called (I think) "Vintage." I am headed down there now, and will try to get more information, or at least a photo of it, for you.

www.rivercafecheeseshop.com

[Digital Scott]

I am eating a 5 year gouda at this very moment. It makes me weak in the knees! I totally get your fanatical love of cheese. I just bought some yesterday, and am eating it now in slow, savored bites. I'm a poor artist and I must make this obscenely priced cheese last, and enjoy every morsel!

I am a technical illustrator and web designer with aspirations at more creative illustration work! Check out my blog. I've started to do some food illustration.

http://myillustrationblog.blogspot.com/2007/04/illustration-friday-snap.html

http://myillustrationblog.blogspot.com/2007/05/illustration-friday-citrus.html

There are two links with food related illustration. I'd love to contribute some illustration, if you'd post it and give me credit and link back! Let me know if I can do something for you!

My three favorite cheeses: 5 year Gouda, Stilton, Manchego, though I never met a cheese I didn't like!

Regards! Nice blog!

See also, scottcuzzo.com

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