Have fun introducing your guests to these surprising Goudas. If you can't find them, ask your local cheese monger to recommend a young cow's-milk Gouda, a one-year-aged goat's-milk Gouda, and an eighteen-month-aged cow's-milk Gouda that can substitute.
INGREDIENTS | SERVES 12
- ¾ pound Vlaskaas
- ¾ pound Balarina one-year-aged goat Gouda
- ¾ pound Old Amsterdam
- ¼ of a fresh cantaloupe, sliced into long strips
- ¼ cup roasted, salted almonds
Bring all cheeses to room temperature.
Arrange cheese and cantaloupe on a platter, with a fork for the cantaloupe and knives for each cheese.
Garnish with salted almonds and serve.
Don't Forget the Goudas
So many people grow up eating small rounds of red-wax Gouda, they are surprised at the huge variety of Goudas available. Next time you're at a cheese counter, ask if they have any Goudas. Then ask to try the youngest one first, followed by medium-aged ones, then end with the oldest. This order will keep your palate fresh.