Gouda accounts for over half of all cheese consumed in the Netherlands, and for good reason. This versatile cheese spans an extraordinary range of flavors depending on its age, from a mild, creamy young Gouda to a deeply caramelized aged version that rivals Parmigiano-Reggiano in complexity.
Young Gouda, aged just a few weeks, is smooth and buttery with a mild, slightly sweet taste. Medium-aged Gouda develops a firmer texture and nuttier flavor. But the real revelation is an overjarig (extra-aged) Gouda, matured for two to five years until it develops crunchy tyrosine crystals and a rich, butterscotch-like depth.
The city of Gouda still holds a traditional cheese market every Thursday morning in summer, where farmers bring their wheels to be weighed and traded in a ceremony that has barely changed since the Middle Ages.