A couple of days ago I cut open one of the first rounds of Gouda I made last year. This is the first time I have aged a cheese for that long.
Very edible. But really quite sharp compared to what I am used to. Not unpleasant, but personally I would nibble at this rather than gorge! Tasted by a few people at home and then I took it along to our Wednesday night regular to spread the joy there.
Crumbly, sharp, tasty. Those were the general comments. I found it needed the water cracker to temper the sharpness a little. But yum!
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