Three-year-aged Gouda crystalizes, creating crunchy protein clusters and intense caramel undertones. Each cheese variety reaches its peak at different times. Some shine at 60 days, others need ...

And there are only two farms that take their cheese to the next level, making Boeren Goudse Oplegkaas, or aged artisanal Gouda, a special type of raw-milk farmhouse cheese that must weigh at least ...