As a cheese maker, I have to say that my favorite type of cheese can vary depending on the mood and occasion! However, I have a soft spot for a well-aged gouda. The rich, caramel notes and the crunchy tyrosine crystals are just irresistible. Plus, it’s versatile enough to enjoy on its own, paired with a nice wine, or used in cooking. What about you all? Any favorites?
As a cheese maker, I have to say that my favorite type of cheese can vary depending on the mood and occasion! However, I have a soft spot for a well-aged gouda. The rich, caramel notes and the crunchy tyrosine crystals are just irresistible. Plus, it’s versatile enough to enjoy on its own, paired with a nice wine, or used in cooking. What about you all? Any favorites?