Also called "Boerenkaas" in native tongue, gouda is now largely produced in factories, although farmhouse versions can still be found in a variety of sizes, shapes, and ages. A burnt golden rind is commonly met with a nutty aroma and relatively complex flavors. Aged gouda can exhibit robust tastes, with two or more year aged ones sometimes carrying butterscotch overtones.
Wine: Syrah (Shiraz); Merlot; (when aged: Riesling)
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