Extra Aged Gouda Cheese

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Discover the rich and characterful taste of extra aged Gouda cheese. This special Dutch cheese matures 28 to 32 weeks, giving it a more intense flavor and firmer texture than younger cheeses. Despite the powerful and slightly spicy character, the cheese remains surprisingly creamy and full of flavor.

Extra aged Gouda cheese thus forms the perfect balance between strength, depth and creaminess – ideal for lovers of authentic Dutch cheese.

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28-32 weeks naturally aged
Bold, full flavor
Creamy texture despite longer aging
Authentic Dutch Gouda cheese
Perfect for cheese boards and cheese lovers

Due to the longer aging process, the cheese gains more character and aroma while retaining its creamy texture.

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During aging complex flavors develop that give the cheese a deep, aromatic and slightly spicy character. At the same time, the natural fat content ensures the cheese remains deliciously creamy.

This flavor balance makes extra aged Gouda cheese perfect for:

• sandwiches and gourmet sandwiches

• cheese boards and social gatherings

• hot dishes such as grilled sandwiches and casseroles

• culinary dishes and snacks

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Authentic Gouda cheese is traditionally aged on wooden planks in special cheese warehouses. During this aging the cheese has time to develop its unique flavor and texture.

This artisanal process provides:

deep flavor development
rich aromas
firm yet creamy texture
authentic Dutch quality

The result is a premium cheese beloved by true cheese lovers.

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Extra aged Gouda cheese suits many occasions:

On a cheese board – delicious with nuts and grapes
On bread – rich and full of character
With wine or craft beer – perfect combination
In hot dishes – adds extra flavor

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At WoodenshoeCompany you will find a carefully selected assortment of authentic Dutch cheeses. Our extra aged Gouda cheese is prepared with passion and traditionally aged for a rich flavor and excellent quality.

Order your extra aged Gouda cheese online today at WoodenshoeCompany and enjoy genuine Dutch cheese tradition.