Before heading for Denver, The Lady brought home a wedge of yet another Gouda, this one is called Double Cream, which means the butterfat in the cheese is somewhere in the area of 60-74%. Because cheese is usually half water (it comes from cow’s milk, which is primarily water…) a double cream would have about 30% fat in dry matter (the combination of the fat and other solids).
Goudas are always a favorite around the manse and although on the mild side, this Double Cream is mellow and buttery. We decided it’s better suited for cooking as opposed to snacking. You put this in a mac n cheese and you’ll have happy dinner guests. It would also be great in your favorite grilled sandwich.
Double Cream Gouda is made in Staphorst, Holland, where the natives like to show off their traditional costumes and can be seen sporting them most days of the week. The houses are often painted green or light blue. 
In Holland this cheese is sold under the name of Room Kaas.
I give Double Cream Gouda 3 Paws out of 4 Paws (cause that’s all I’ve got).
Serving: I suggest you use this in cooking; it’s too mild to put on a cheese plate.
Wine Pairing: A light Pinot Noir would pair well.
Beer: How about a blonde ale?
Source: Pasteurized Cow Milk
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