A cheese made for the true cheese lover. Our Aged Gouda is matured at least six months, for a distinct sharpness and saltier finish than it’s mild counterpart. Classically paired with stronger, full-bodied reds, like a French Bordeaux or Cabernet Franc, we think our Aged Gouda is just as good with a sweeter, more mild red. But maybe that’s the Upstate New York talking.
True Gouda needs to breathe so our cheese get’s plenty of air. Turned daily on pine planks to ensure uniform age and perfection for at least six months, our Gouda is also a raw milk cheese – no high temp pasteurization here. Plus the milk is sourced from our own family farm, so we know the quality is the best it can be. The results? One of New York’s finest traditional style Aged Gouda cheeses! Once our cheese has been milk cream coated and naturally aged it lasts for 2-3 months on the shelf prior to opening. After opening just refrigerate and enjoy! Because our cheese is crafted and cut by hand, weight is approximate. Don’t worry though; we err on the heavier side. Because, let's be honest – more cheese is always better. This cheese is made from unpasteurized milk and animal rennet.
