Accompaniment: Beer, Sparkling wine, variety of red and white wines
Gouda, a washed-curd cheese, is always made from whole milk (while close relative Edam is made from partly-skimmed milk). The cheese is named after the town of Gouda, in the South Holland region of The Netherlands, as farmers from the surrounding area would bring their cheeses for sale to the town on market days. Over time, the type of cheese made most often in the vicinity acquired the name of the place where so much of it was sold.
The interior, or paste, is more deeply colored than that of young Gouda; in Gouda aged for roughly two years or longer, the paste becomes more of an amber, or yellowish-brown. The flavor is complex: intense, butterscotch-caramel, salty, yet on the sweet side
Aged Gouda will often contain small, crunchy white crystals. They are a crystallization of the amino acid, tyrosine, found in casein, the main protein in milk. They’re perfectly fine to consume—in fact, some people purchase tyrosine supplements, which are believed to reduce stress and help with sleeping. Certain aged cheeses, like Aged Gouda, Aged Gruyère, Parmigiano-Reggiano and Piave Vecchio, will have a lot of them. Most cheese lovers consider the crunchy texture one of the delights of the cheese.