As dark orangey and crumbly as Gouda can get! Having matured for three years or more, this cheese is strong flavoured and almost fudge-like and similar to Parmesan in its consistency. Salt-like crystals (having formed during its maturing process) scatter the surface and give the cheese an extra crunchiness. Impossible to slice, this cheese is perfect for gratins and pasta dishes and always a hit on the cheeseboard.
What with? Fresh grapes, figs or as a fruity Chutney (or even jam)! If you are opting for wine (rather than beer), go red. A young Macon Villages Rouge from Burgundyis light and slightly fruity itself – a good match, as it doesn’t overpower the sweetness of the Gouda.