Chief Longwind Of The North
Certified/Certifiable
kitchenelf said:jenneyema - you mentioned aged gouda - have you tried a four or five-year aged gouda? It's just so wonderful - I love the "crystals" in it and a little goes a loooong way!
(Swoon and Heavy sigh) I can't get the variety of cheeses around here that you guys and gals mention. Oh I can get the more common cheeses, even some good cheddar, and a few Spanish cheeses. I didn't even know anyone made a five year old gouda. I do love the five year old sharp cheddar from Balderson of Ontario Canada. It has the little salt crystals in it as well. I am so envious of the cheese varieties that I can't get.
One day I will move from this place, probably up to the Northwester U.S. I gotta think that a place like Tacoma, or Seattle would have some fine cheeses available. But that's several years off.
Eat a peice of that old gouda, and think of me while you slowly roll it around on your tongue.
Seeeeeeya; Goodweed of the North