Aged Goat Gouda
In the Netherlands, a country inundated with gouda, this is a most unusual export. In contrast to younger goat gouda-- which is only aged for a few months and possesses mild, snow-white paste-- this aged version is held for at least one year before release, resulting in a rough and stony wheel with a deep toffee-colored interior smattered with white patches of crystalline minerals. The milky sweetness of the younger version intensifies into a caramelized, burnt sugary treasure with a similar crunchy texture to boot. The unapologetic butterscotch is well suited to giant, juicy Zinfandel.
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