Dutch Gouda with buttery sweetness and clean, approachable wood smoke.
Dutch smoked Gouda, a semi-soft cow's milk cheese with sweet buttery paste and a wood-smoked finish. Melts beautifully in mac and cheese. Order online.
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Smoked Gouda from the Netherlands, a cow's milk semi-soft cheese cold-smoked over hardwood after a short aging. The smoke does most of the work on the outside, with the buttery Dutch Gouda underneath staying sweet and pliable.
The paste is supple and slices cleanly, pale gold with a darker amber band where the smoke has settled in along the rind. On the palate it leads with sweet cream and a soft hazelnut warmth, then the wood smoke pulls through the middle and sits on the finish, savory and a little resinous. It melts beautifully, which is most of the reason it ends up in mac and cheese, grilled cheese, and on burgers in the first place.
This is the easy crowd-pleaser of the smoked cheese shelf, sweet enough to win over people who think they don't like smoky flavors, and substantial enough to carry a sandwich on its own.
Semi-soft and supple, slices cleanly without crumbling and gives slightly under the knife. The paste stays pliable and a little springy at room temperature.
Sweet, buttery Gouda underneath with a clear wood-smoke layer on top. Approachable rather than aggressive, the smoke is the loudest voice but doesn't bury the milk.
The smoke lingers longer than the cheese itself, a savory, slightly resinous trail that sits on the palate for a beat after the buttery sweetness fades.
Buttery, gently sweet cream note typical of young Gouda, soft on the front of the tongue before the smoke takes over.
A light hazelnut warmth runs underneath, more a background hum than a defining note since this is a younger Gouda, not an aged crystalline one.
Woody and slightly resinous from the hardwood smoke, reading more like a campfire or a smokehouse than mushroom or forest floor.
No real heat or piquancy, just the faint warm prickle that smoke can leave on the back of the palate.
Waxed rind
The smoked outer layer carries the deepest woody, savory concentration, with the smoke flavor strongest right at the edge and softening as you move toward the center.
Smoked Gouda stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Lightly bitter lagers and amber ales lean into the smoke without fighting the sweetness, while a touch of Riesling sweetness mirrors the buttery Gouda base. A small pour of bourbon picks up the wood note directly.
Crisp orchard fruit and apple butter brighten the smoky, savory paste, while mustard and fig jam give it a sweet-sharp counterweight on a board or a sandwich.
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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
