Aged Goudas

Aged Goudas

Updated 1/6/2019 – Please visit my interview with Marieke Penterman of Award-winning Marieke Goudas

This is The Lady’s favorite cheese and there’s a reason for that. The two she brought home for me to sample and review almost spoiled me for any cheese she might tempt me with in the future.

There is just no way to explain how delicious this cheese is.

Aged Gouda started out as regular Gouda and was allowed to age; sometimes as long as eight years.

The first one we sampled was Parrano.

Aged for five months, this Gouda combines a slight nutty parmesan flavor with the firm, smooth texture of a young Gouda. You can eat it, grate it and melt it. There’s just about nothing you can’t do with this cheese. It is an excellent choice in a trap to catch a Peromyscus leucopus. After grilling the little critter, you can enjoy it with this tasty Gouda. You can learn more at the Parrano website.

I give Parrano Gouda 3 Paws out of 4 Paws (cause that’s all I’ve got).

Serving Suggestions: With fruit and crackers; grated over pasta; melted on a nice thick slab of Artisan Bread.

Wine and Beer Pairings:

Wine Pairings: Chianti, Pinot Noir, Red Zinfandel, Port

Beer Pairings: Lagers, Ales, Lambics

Source: Cow’s Milk

Vegetarian – Suitable Cheese

The second Aged Gouda The Lady brought home was Rembrandt, which is, in my opinion, far superior to the Parrano. Rembrandt is aged at least 12 months using the traditional techniques rather than “forced aging” as some commercial cheesemakers in Holland use.

This Award-winning, semi-hard cheese has these crunchy crystal bursts throughout which are filled with extra flavor. This cheese tastes like butterscotch with a spicy finish like an aged whiskey. I have to tell you; it doesn’t get any better than this cheese. If you only buy one cheese this month; make it Rembrandt. The black-waxed wheel has a picture of the Artist that is its namesake.

I give Rembrandt 4 Paws out of 4 Paws (cause that’s all I’ve got) and a Cattail salute to set it apart and above other cheeses I’ve recommended.

Serving Suggestions: Cubed as an appetizer with veggies and fruits; grated over pasta.

Wine and Beer Pairings:

Wine Pairings: Cabernet Sauvignon and other Bold Reds

Beer Pairings: Dark Beer

Source: Cow’s Milk

Awards: 2004 – World Champion – World Championship Cheese Contest in Wisconsin; 2002 Nantwich International Cheese Show (UK) – The H.T. Webb Trophy for Best Continental Cheese

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