Rhys reviews chys #3 - Gouda

In this series of posts I will be reviewing various cheeses and stacking up the positives and negatives against the strong, proud, English cheddar.

Welcome to round three of this, the cheese to cheese scrimmage and its going to be a gouda one. Gouda one, good one, gouda one, no? Fine.

Today's contender comes to us all the way from the Netherlands and if it is anything like its country of origin, it will be geographically baffling (see below).

Here she is, a fine looking slab of cow muck:

Gouda is of course named after the Dutch god of  folding bicycles/pedantry.

Dutch Extra Mature Gouda, 175g, £1.80,  ASDA

Packet description: "This hard Dutch cheese has a firm and crunchy texture with a sweet, caramel like flavour."

First taste:

I am going to level with you.

This review is not going to be able to follow the usual format because I ate the cheese. I (step one) opened the cheese and then (step two) ate all of the cheese. Step three was shame.

Violently depositing the yellow chunks into my mouth like a pregnant raccoon , melting it, mixing it into a cheeky cauliflower cheese. It never stood a chance.

So quick was my decimation of the poor thing that I did not have time to record any thoughts beyond "OH YEAH CHEESE, I BET THIS CHEESE WOULD TASTE NICE MELTY LOL" for the good of a blog review.

It is a good bit of stuff, it sort of tastes like a less creamy cheddar with a sweet edge, like snacking down on a clod of Davidstow sellotaped to a Werthers Original.

Usually I talk about how the foodstuff tastes on day two after some time in the refrigerator but by day two I was safely storing the entire block in my expanding gut rather than the Zanussi.

Would be ideal for:

Thin folk who wish they were round and sweaty
People writing cheese review blogs with more self control than me
A panini. (Sandwich not football sticker book)
Pregnant raccoon.

Verdict:

I feel sick and ashamed of myself.

Is it better than a strong cheddar?:

Ner.