(photo from Eats… blog)
So, you think you know what a sharp cheese is? You think it’s a 2 year aged cheddar or something cryovaced from Cabot or Cracker Barrel?
Obviously you’ve never had a 5 year Age Gouda before.
This cheese knocks you in the jaw and doesn’t look back to see if you’re ok. It’s brittle and sweet like a hard butterscotch and riddled with pockets of ‘crunchy bits’ that people lose their shit over (tyrosine, for those that want to up their geek factor). The texture is dry and crumbly, so don’t even both trying to slice this cheese and melting is all but a no go unless you grate it like Parmesan.