Goat Gouda with all the sweetness, none of the funk.
Semi-firm Belgian goat's milk Gouda with buttery paste, toasted hazelnut, and a sweet caramel finish. Clean, nutty, no funk. Order online.
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Mekkerbek is a semi-firm goat's milk Gouda from Belgium, made in the classic Dutch style but with Saanen goat milk in place of cow. The paste is pale ivory, smooth, and a touch flaky, breaking in clean slabs under the knife with a buttery pull that stays creamy on the tongue.
On the palate it leads with fresh cream and toasted hazelnut, then rolls into a sweet caramel finish that lingers a solid beat before fading clean. This is the surprise of a good goat Gouda: none of the barnyardy funk you might be bracing for, just the bright lactic snap of goat's milk working underneath the sweetness. As it ages, the paste tightens up and the caramel note deepens toward something closer to browned butter and butterscotch.
A great pick for anyone who loves aged cow's milk Gouda and wants to see what the same recipe does with a different animal. It slices clean for a board, shaves nicely over a salad, and melts smoothly when you want it to.
Semi-hard and supple, the paste breaks in clean, slightly flaky slabs under the knife with a smooth, buttery pull that stays creamy on the palate rather than crumbling.
Mid-weight flavor, leaning sweet and nutty rather than sharp. The goat milk shows up as clean brightness on the front, then rolls into caramel without any of the barnyard funk you'd expect from a rindier goat cheese.
A medium-length finish that pulls into sweet caramel and browned butter, hanging on the palate for a solid beat before fading clean.
Buttery and creamy up front with a gentle goat's milk tang, more fresh cream than yogurty. The Gouda-style make tames the lactic edge you'd get in a fresher goat cheese.
Toasted hazelnut and browned butter carry the middle of the palate, with a caramel sweetness underneath that reads almost like butterscotch as it warms in the mouth.
Very little earthiness. This is a clean, sweet, dairy-forward cheese without mushroomy or vegetal notes.
No piquancy or peppery bite. The finish stays sweet and mellow all the way through.
Waxed rind
Wax-coated for aging, inedible. Peel it back and go straight for the paste.
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 caramel sweetness in the paste wants a wine or beer with a little residual sugar or bright acidity to cut the richness. A Belgian Tripel is a nod to origin and echoes the honeyed side of the cheese.
Crisp orchard fruit and honey lean into the caramel-nut side of the paste, while quince and figs bring a fruit-acid balance to the buttery goat milk.
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Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
