As dark orangey and crumbly as Gouda can get! Having matured for three years or more, this cheese is strong flavoured andalmostfudge-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.
Already known outside Switzerland in the 14th century, Gruyère is possibly the most popular Swiss cheese to date – loved for its distinctly nutty flavour and smooth and firm texture. The pine wood frames the cheeses are maturing on for up to 12 months contribute to its fine aroma and are indicative of an incredibly elaborate […]