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Aged Gouda is a pasteurised cheese prepared the same way as other Gouda cheeses by separating curds and whey through a heating process. It is shaped into a wheel that can be effectively sliced into wedged for consumption. As with all other cheeses, aged Gouda gets its colour by adding a colouring agent called annatto. With ageing, Gouda develops calcium lactate crystals formed by the lactic acid in the cheese. It proffers an enjoyable crunch that is unique to waxed cheeses. However, the rind of a five-year aged Gouda is unfit for human consumption.
The longer a cheese is kept in maturation cellars, the more aromatic and full-flavoured it becomes. Similarly, Aged Gouda such as a five-year aged cheese develops such a strong flavour that cheese aficionados prefer to eat it alone. Accompaniments seem pale in comparison to its caramel and robust flavour.
Gouda cheese as a hard cheese goes well with beer and red wines. The taste of Vintage or Aged Gouda gets a new definition when it is paired with some white wines and any fruity wine.
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