Tuesday, October 6, 2015

So Very, Very Good

Self-indulgence tonight: I'm treating myself to some aged Gouda. Very aged Gouda. Gouda so aged, it's firm and crumbly when you cut into its intense yet soft orangeness inside the rind; smooth and yet crunchy with crystallization; and the flavor? Deep, rich, complex, worlds beyond any common supermarket Gouda you've ever had, a vintage wine compared to grape juice. I eat it in tiny nibbles, to stretch out the ecstasy as long as possible.

This... is Gouda for the gods.

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