5 year Gouda is phenomenal. Safe to say 3 year Gouda was dethroned as my favorite, not sure if it's worth extra $12/lb over the 3 year I can get at whole foods though. It also has white mold on the outside and in that large whole, is that normal?
Was very disappointed with Morbier, tastes somewhat similar to other young cheeses like Tilsit or Gouda, but with bitterness. Had absolutely no depth or funkiness. Those who've had it, were your experiences differnet?
by Acrobatic_Chair4783