South Holland · Netherlands
Aged Gouda.
Aged Gouda shatters on your tongue with crystalline crunch before melting into waves of caramel and toffee, its deep golden paste exhaling notes of roasted nuts and brown butter. Hard and complex, it demands patience—each bite reveals new layers of sweet, savory depth that build like an orchestral crescendo. The aroma carries hints of butterscotch and aged leather, earthy and sophisticated.
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The story
How it's made.
Why it tastes that way.
Aged Gouda (Oude Gouda) develops dramatically from the mild young Gouda.
After 12+ months the cheese develops crunchy tyrosine amino acid crystals, intense caramel flavors, and a complex depth that rivals Parmesan. Gouda itself has been traded at the Gouda market since at least the 14th century.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Hard
- Rind
- natural
- Age
- 12–36 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Aged Gouda's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Pairings · Caseo curated
What goes with Aged.
27 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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