Originally Posted by jpkirk

Gouda ... learning about Gouda cheese now. I tried gouda by itself some time ago and was underwhelmed. I should try it on a sandwich. Also now looking at "aged" gouda. They say "As it ages, it develops a caramel sweetness and has a slight crunchiness from cheese crystals, especially in older cheeses."

That sounds gooda.

But you said smoked gouda. Any personal preference for a brand?