Gouda is one of the most popular cheeses in the world. It’s easy to see why: it’s the perfect way to start off one’s journey into cheese. Young, gouda is mellow, creamy and sweet. Once aged, it reveals a deep umami flavor full of butterscotch and toasted nuts, and an addictive creamy/crystal-packed texture.
Gouda is traditionally made with fresh cow’s milk; the cheese wheels are waxed before before being aged, ensuring a great moisture retention in the cheese. In the Middle Ages, that thin rind of wax also had the benefit of keeping out critters.
For our Gouda selection, we’ve paired up with the experts at Artikaas. We appreciate their approach: a thoughtful blend of respect of traditions and bold innovations. A great example of this philosophy is their Artikaas Youngster Goat Gouda. Perhaps you carry this snow-white beauty in your cheese aisle. If not, now is the time: it was recently awarded the Gold prize in the Specialty Foods Association SOFI Awards! This prestigious Specialty Food Association award means that this Gouda was blindly evaluated amongst hundreds of other entries, by expert judges, on the basis of: flavor, texture, appearance, aroma and ingredient quality. 70% of the score is based on taste and 30% on ingredient quality.
Upon cracking a wheel of Artikaas Goat Gouda or picking up their precut, you will first notice the very white color of the paste. Unlike cows, goats are very efficient in transforming the carotene they ingest in their food: this translates to pure white milk, rather than the slightly golden tinge of cow’s milk.
The cheese has a pleasant mild and slightly citrusy smell, and a flavor to match. We are partial to its slightly tangy flavor profile and lingering sweetness, as well as its exceptional creamy, melt-in-the-mouth texture. We deem it the perfect “first goat cheese” to convert those who may not yet appreciate this glorious section of the world of cheese.
Artikaas Youngster Goat Gouda in Images
Wondering how to use this cheese? We love it shaved into a spring quiche packed with asparagus and peas, or shredded and folded into a light risotto. For more culinary tips, ask your rep for our latest culinary shelf talker!