Gouda Extra Mature 200g
About This Cheese
With a delicious nutty flavour with notes of toffee and roasted nuts. Strong in flavour with a long finish, perfectly complemented by its crystalline crunch. Made in Holland.
TypeHard
Rennettraditional
RegionHolland
ProducerDutch farmhouse
Milkcow
Rindwaxed
€7.60
Story
This is a North Holland Gouda with a PDO quality mark which means the cheese must be made from North Holland milk according to a centuries-old recipe and matured in North Holland. The secret of North Holland Gouda lies in the vast polders of North Holland. The slightly salty soil produces meadow milk that is naturally creamier. The ideal basis for a creamy cheese with an unprecedented full-bodied flavour. Since the sixteenth century, this cheese has been made of the highest quality according to an authentic recipe in the Noord-Holland.
During this long affinage the cheeses loses a large amount of moisture, thus intensifying the sweet notes already present in the cheese due to the caramelisation of milk sugars during the cheese making process. Over time crystals of milk protein form in the cheese through proteolysis, giving this aged cheese its characteristic crystalline paste. Although it is neither sharp nor piquant our extra mature gouda is one of the strongest cheeses we sell. The flavour is intense, sweet and long, with a deep, caramel finish which can linger on the palate for minutes.
Good paired with a chunky rich Chardonnay, but also perfect with beers and ales.
Sheridans extra mature Gouda is generally aged for a minimum of two years and made with milk from cows grazing on fresh summer pastures.
FAQs
Cheese should be unpacked and stored in a cool place, ideally around 5 degrees. Take out about an hour before serving, and allow to come to room temperature. Leaving cheese come up to room temperature (“to chambre”) allows it to develop a fuller, more aromatic flavour. Beware temperatures that are too warm (hot kitchen) and try and let the cheese come up to temperature in a relatively cool place like a cool pantry. Harder cheeses can need a little more time than softer ones.
Cheeses like cheddars that have more open texture pastes where the curd is not heavily compacted during the cheesemaking process can have occasional blue veining. Though this blueing is caused by unintentional rouge pencillium genus mould that has found its way into the cheese, it is often sought after for its contributing flavour.
Frequently, cheeses that start to grow mould while aging, in storage, or during transit can be salvaged and are safe to consume. In the case of blue/white mould that has begun to form, it can be scraped off with regular dinner knife or back of chef knife, and bloomy rind cheeses often begin to re-rind themselves on the cut surface which can just be cut off or eaten.
Spoiled cheese has some key indicators – if you get an ammonia/sour smell or taste then it goes in the bin.
Fresh, high moisture, young cheeses (think mozzarella/ricotta/mascarpone/cream cheese) that have mould growing should be discarded immediately.
Moulds that show up with black or reddish hue should be discarded.
Our primary aim is to provide delicious, quality, safe cheeses to our Sheridans customers however cheese is a living thing with an agenda of its own. If you believe your cheese (or other food item) has spoiled, please contact us immediate at online@sheridanscheesemongers.com for a replacement or refund.
Nutritional Information
Ingredients: Cow’s MILK, salt, starter,
traditional rennet, preservative (E1105) lysozyme
For allergens see ingredients in bold
Nutritional Info Per 100g
Energy kJ/kCal 1850/440
Fat 38.2
of which saturates 26g
Carbohydrates 0g
of which sugars 0g
Protein 24.8g
Salt 1.93g
