It’s not mold, it’s calcium lactate (2018)

Visited Gouda in the Netherlands and learned this. Best cheese I’ve ever had.

Old aged gouda is the best cheese I ever laid on my tongue. We live in Switzerland next to French border, so there is no end to universe of fine aged original Gruyeres, Beaufort or even Cheddar (but that one probably worse than what one can get in UK), plus all AOC Italian ones. Simply hard cheeses with grain, there are hundreds to choose from.

I love them all, but that gouda taste is something else to me and my wife. French shops just around the border luckily import some of it, I never saw it in Switzerland shops.

One way to upmark any cheese for us to put ie black truffles or wild black garlic in it.

Talking about gouda, gotta get me some slices before kids munch it all again.