Sharp goat-milk Gouda with crystalline crunch and caramelized sweetness.
Aged goat-milk Gouda from the Netherlands, sharp and tangy with butterscotch sweetness and a crystalline crunch. Ships to 48 states.
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Goat Gouda from the Netherlands, a pasteurized goat-milk wheel made in the Gouda style and aged until it gets that signature crystalline crunch. The goat-milk version of the OG Crystal you may have seen at the counter, dressed in a thick wax rind that needs a little elbow grease to crack open.
The paste is firm and dense, breaking into clean shards under the knife with little crunchy spots where the aging has done its work. On the palate it opens with a really sharp, tangy goat-milk pull on the front of the tongue, then rolls into that caramelized, butterscotch-leaning sweetness that long-aged Goudas are famous for. A faint peppery lift on the back keeps it from going one-note.
Goat milk doesn't usually carry this far into the aged-Gouda territory, which is what makes this one a worth-tasting bottle of a cheese. Right in the sweet spot where the lactic goaty tang meets aged-Gouda caramel.
Firm and dense under the knife, breaks into clean shards with a slight crystalline crunch from the long aging.
Sharp and tangy up front with a pronounced goaty lactic pull, then a sweet caramelized finish from the aging.
The sweet, caramelly note lingers well after the bite, with the goat-milk tang holding on the sides of the tongue.
Distinct goaty lactic tang that reads tangy rather than fresh-milky, sitting on the front of the palate.
Toasted, caramelized depth through the middle, in the butterscotch-and-browned-cream range that aged Goudas develop.
Mostly clean; a faint savory undertone but no mushroom or barnyard character.
A gentle peppery lift on the back of the palate, more warm than sharp.
Waxed rind
Thick wax coating, inedible — peel it off before slicing.
Goat Gouda stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The sweet, caramelized aged Gouda character wants a drink with matching depth or a touch of fruit acid to lift the goaty tang.
Honey and stone fruit play off the caramelly sweetness in the paste, while mustard or quince cuts the richness of a long-aged goat cheese.
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“Apply the long-aged Dutch Gouda tradition — brined wheels, natural rind, patient aging until protein crystals form — to 100% goat's milk instead of cow's.”
Brined and natural-rind aged goat-milk wheels held long enough to develop tyrosine crystals and a dry, crystalline paste.
Hand-cut to order the day it ships.
Taste it for yourself →Ships nationwide
