Firm but smooth and snow white in colour, it has a lovely mild sweetness to it. Like other Gouda, it hardens with age and gets more crumbly, whilst the taste intensifies and the colour darkens. Having enjoyed Gouda made of cows milk for over a 1000 years, it took a norwegian (not a Dutchman) some 20 years ago to suggest that wonderful Gouda could be made using goats milk. It was worth the wait though, as the result is rather special.
What with? A definite case for our Baked Fig ball! Cube the white cheese and the crimson fig and serve on little wooden sticks pre-starter or post-dessert (or maybe both). Spiced Beetroot Chutney would be another interesting companion.