To date in this U.S. series, we've explored the three main cheese producing states here in America; California, Vermont & Wisconsin. In this last of the series, I scoured the rest of country in search of some artisanal cheese-makers that are wowing cheese lovers in their specific geographic neck of the woods. If you have followed along, the series has been a great window into some of the really great things happening with cheese here in the US. Many of the cheeses here are available direct from the cheese makers or dairies themselves, or you can check out artisanal cheeses online, shipped right to your door from places like Artisanal Cheese in New York City.For true cheese lovers, the discovery of little out of the way farms that produce quality local cheese is a fun way to fill up a weekend this summer. Many of the top producing cheese states have cheese trails, much the same way that they do in Europe. You all know yourselves and I'm pretty confident in my assessment that if
you are here reading this, you would likely take a cheese trail trip. Come on, admit it. It's okay. Well, here's two for you to check out; Vermont and Wisconsin. If you are really serious about finding great artisinal cheese-makers in the United States, check out this guide by Clark Wolf.Many of you, are active, always out and about on the weekends. If you are not, you should be. When you're done perusing the cheeses here, shut down the computer, pick up some fresh bread, your favorite beverage, try some new cheeses. Then ring up some friends. Pour, eat, enjoy. After all, that is the point
of all this; 'education leads to interaction.' It's only in the doing, whether cooking, eating, or just spending time with friends, that the true human spirit is sated....Mmmm.....'the power of cheese'........
The Cheeses
Maytag Dairy, Maytag Blue, IowaNestled in among the rolling hills of central Iowa is Maytag Dairy, which produces Maytag Blue cheese. Shortly before World War II, F.L. Maytag II began working with scientists at Iowa State University to begin making a great American blue cheese, modeled after those of Europe. The result was one of the first American farmstead cheeses of superior quality. Maytag cheese makers, however, are still hand making the same cheese that they created in the 1930's. Maytag Blue's popularity has taken off with the growing interest in American farmstead cheeses, and this wonderful, tangy blue cheese is now featured on menus across the country. Its wonderful flavor, moist yet crumbly texture, and lemony finish make Maytag one of the world's great blue cheeses.
Barely Buzzed, Beehive Dairy, UtahBarely Buzzed is produced by Tim Welsh and Pat Ford at the Beehive Dairy in Utah, one of the few dairy farms in that state. This rind of this cheese is rubbed with a blend of espresso and lavender, and the flavors permeate gracefully to the core of the cheese as it ages. The Barely Buzzed won a Blue Ribbon at the American Cheese Society in 2008 and again in 2009.
Belford, James Ranch, Colorado
Belford is the signature cheese of the Becca and Dan James of the James Ranch. Sold as both a young and mature form, it is similar to an aged gouda but has some cheddar ? like qualities. It is very creamy and has a lovely tang. Belford is a delicious table cheese and goes especially well with apples and pears. Belford (particularly the younger) melts well and is delicious in recipes.
Catskill, Stissing Mountain, New YorkA beautiful goat cake from Stissing Mountain in Upstate New York. Refreshing and mild, it will please young children's palates as well as everyone in the family. Under its bloomy rind it will age well for several weeks. In the process it will develop a more mushroomy aroma and will become a little more goat. The goats begin to kid in the Spring and milk for cheese-making is available late into the year.
Chocolate Capri, Westfield Farm, MassachusettsWestfield Farm has been handcrafting award-winning farmstead cheeses in Hubbardston, Massachusetts since 1971. Located on 20 acres in the central part of the state, the farm turns out a little over 900 pounds of cheese per week. Cheese-maker Dave Cass is very proud of Westfield's many national awards, including Best of Show at the American Cheese Society's 1996 annual convention. If the notion of a semi-sweet chocolate goat cheese appeals to you, you will positively fall in love with this creation from Westfield Farm. Rich and creamy with a slightly goaty tang, be forewarned, these five ounce logs are addictive. Chocolate Capri took 1st Place at the 2003 American Cheese Society Awards in the Flavored Goat Cheese category.king farmstead gouda in the Dutch tradition is part of Frisian Farms? heritage and commitment to its Dutch ancestry. Frisian Farms is located just outside Pella, Iowa, which has a national reputation as being a ?touch of Holland.? Pella is a predominantly Dutch community that has retained strong ties to its ancestry by preserving Dutch culture through its food, shops, crafts and architecture including traditional windmills and a historical village. Each year the town celebrates its Dutch heritage with a three day tulip festival that draws over 200,000 visitors who come to enjoy the tulips, food, Dutch dancing, parades and crafts.
Frisian Farmstead Mature Gouda, IowaA washed-rind cow's milk farmstead cheese that is nutty and sweet with a hint of fruitiness. When young, its texture is firm but creamy. As it matures, Frisian Farmstead Gouda develops mellow notes of butterscotch and honey, turns a deep amber color and becomes firm and crumbly in texture. This farmstead cheese is complex but retains a rustic essence that makes it widely appealing to both cheese novices and connoisseurs.
Fleur-de-Teche Fromage Triple Cream with Vegetable Ash, Bittersweet Plantation Dairy, LouisianaAccording to Chetimaches Indian legend, Louisiana's Bayou Teche was formed when a snake, miles in length, battled with the tribe. The snake was killed in the battle and as its great body broadened and curved, it sunk into the damp mud of the swampland. Later, as water flowed through this channel, Bayou Teche was formed. Fleur-de-Teche, a triple cream cow's milk cheese, honors this legend. The vegetable ash "snakes" through the buttery, creamy interior of this soft rind.
Grayson by Meadow Creek, Virginia Virginia's Feete family uses ecologically-sound farming practices in raising their dairy herd of Jersey cows: no pesticides or herbicides are used in the fields where the cows are rotationally pastured; the cows are never confined or fed silage, and are given minimal hormones and antibiotics; and the milking season ends when grass growth wanes and the cows wind down their milk production. The quality of the cheese reflects this diligence. Grayson is Meadow Creek Dairy's washed rind offering: the brownish-orange rind of the mildly pungent four-pound square envelopes a supple, semi-soft paste that tastes rich and beefy with sweet, nutty tones. 2008 American Cheese Society Winner: 1st in category.
Great Hill Blue, Great Hill Dairy, MassachusettsLocated on the shores of Buzzard's Bay, 50 miles south of Boston, Great Hill Dairy in Marion, Massachusetts has been known for its outstanding herd of Guernsey cows, as well as for its prize-winning Acacia and Orchid collections. Great Hill produces a unique tasting blue cheese in its turn-of-the-century barn. Great Hill Blue is an internally ripened variety made with raw, um-homogenized milk, resulting in a full-flavored, smooth tasting cheese. The cheese has a rather dense and yellow curd, as no bleach or food colorings are added. Its texture is crumbly and slightly drier than Roquefort or Gorgonzola.
Hooligan, Cato Corner Farms, ConnecticutAn American washed-rind cheese from Colchester, Connecticut's Cato Corner Farms. With their herd of 30 grass-fed Jersey and Brown Swiss cows, Cato Corner specializes in making washed rind, raw milk cheeses. Cheesemaker Mark Gillman has worked with French and Belgian cheesemakers to develop his distinctive line of farmhouse cheeses - Hooligan, a raw cow's milk cheese aged over 60 days in an underground cave, is made from cooked curds and molded in a small basket. As the wheels age, they are washed in buttermilk, encouraging the growth of bright orange b.linens bacteria that give Hooligan its characteristic color, flavor, and aroma. Although boasting a strong aroma, Hooligan has a relatively mild washed-rind flavor and sweet finish.
Kunik, Nettle Meadow Goat Farm, New YorkA unique and decadent cheese made from goat's milk and Jersey Cow's milk cream at Nettle Meadow Goat Farm in Thurman, New York. Nettle Meadow is a 50 acre, 100 goat farm in the Southern Adirondacks; its Kunik is a wheel of triple creme with a bloomy, white rind and tangy, buttery flavor.
O'Banon, Judith Schad, Capriole, IndianaWrapped in chestnut leaves marinated in Woodford Reserve Bourbon, it is a beautiful signature to any cheese tray. Its light, tannic and mineral flavors improve with age, and pair especially well with dry champagnes. An old cheese with a new name, it is larger and fresher than the French version, giving it a lighter, palate cleansing edge. Traditionally, the chestnut leaves used to wrap the cheese were soaked in eau de vie. They now use Woodford Reserve Bourbon. The tannins in the leaves and the bourbon combine to give this creamy, dense cheese just a nuance of a kick! At 2 months old it's better than at 2 weeks. 2001, 2004, 2007, and 2008 ACS Award Winner.
Queso Oaxaca, Paula Lambert, TexasPaula Lambert is a renowned cheese-maker and entrepreneur. In 1982 she founded the award-winning Mozzarella Company, a small cheese factory in Dallas. Today, the company produces some of the best Hispanic-influenced cheeses this side of the border. Inspired by the fabulous cheese from the beautiful Mexican state of Oaxaca, this cheese is also the base for the classic Mexican dish Queso Fondido, a Central American twist on fondue. Sliver medal winner at the 2002 American Cheese Society Awards.
S
ilver Falls Creamery, Rosemary & Peppercorn with Olive Oil, OregonShawn Hanowell and Hanohaven Farms located in the Willamette Valley, not far from Silver Creek Falls, Silver Falls Creamery provides the highest grade goats? milk for their award-winning artisan cheeses a result of the combination of well managed goats, a pristine environment and expert craftsmanship. For the 23rd year, the American Cheese Society has held the contest. The contest this year featured a record 941 entries ? nearly 200 more than any previous ACS competition ? from 157 producers representing 28 U.S. states and two Canadian provinces. With the award that Silver Falls Creamery earned, they are hoping to put Oregon on the map as one of the finest artisan and goat cheese producers in the nation. Another strong favorite, this cheese is perfect with steak and baked potatoes with a red wine. Try spreading it on your potato or French bread. This also goes well with lamb and wild game. American Dairy Goat Association October 2006 Cheese Competition Results Silver Falls Creamery 1st Place Fresh Unripened Goats Milk Cheese-Commercial.
Smokey Blue by Rogue Creamery, OregonIn 2002, Ig (Ignazio "Ig" Vella, affectionately known as the Godfather of artisan cheese) hand selected Cary Bryant and David Gremmels as the new owners of what is now known as The Rogue Creamery. Of utmost importance was to carry on the tradition of hand-milled cheese. Bryant and Gremmels hit the ground running. Within a year, they were producing award-winning cheeses, "Oregon Blue" is a classic Roquefort style blue cheese that is cold smoked 16 hours with Oregon Hazelnut shells. The smoking process releases a sweet, creamy, smokey flavor that balances both the sharp blue flavor and sweet, creamy flavor of the 100% natural full cream sustainable milk from Bonanza View Dairy. Oregon's Rogue Creamery scored the coveted Best New Product in the World Award at the National Association for the Specialty Food Trade (NASFT) Food Show in New York (2005) and best product line (2006). Smokey Blue was also the winner of the of the Innovation Award - (2006 SIAL Paris, France. Made from unpasteurized cow's milk. Suitable for vegetarians.
Bon Appetit,
Lou
Sources: Rogue Creamery, Oregon Smokey Blue by Rogue Creamery, Oregon Queso Oaxaca, Paula Lambert, Texas O'Banon, Judith Schad, Capriole, Indiana Kunik, Nettle Meadow Goat Farm, New York Hooligan, Cato Corner Farms, Connecticut Great Hill Blue, Great Hill Dairy, Massachusetts Grayson by Meadow Creek, Virginia Bittersweet Plantation Dairy, Louisiana Frisian Farmstead Mature Gouda, Iowa Westfield Farm, Massachusetts James Ranch, Colorado Beehive Dairy, Utah Maytag Dairy, Iowa
While most people are familiar with the most popular wines; Riesling, Liebfraumilch and Gewürztraminer, wine aficionados are aware the wine regions of Germany actually produce 25 varietals, 9 reds and 16 whites.
The Ahr is one of Germany's northernmost wine regions. It is also one of the smallest, with vineyards extending only 15 miles along the Ahr River as it flows toward the Rhine just south of Bonn. From Altenahr, in the west, to the spa Bad Neuenahr, the vines are perched on steep, terraced cliffs of volcanic slate. In the broad eastern end of the valley, the slopes are gentler and the soils are rich in loess. Four out of five bottles of Ahr wine are red, velvety to fiery Spätburgunder and light, charming Portugieser predominate, with plantings of Dornfelder on the rise. Lively, fresh Riesling and Müller-Thurgau are the white wines produced here.
Beginning just below Bonn and extending about 60 miles south along the banks of the Rhine, the Mittelrhein is a beautiful region of steep, terraced vineyards and some of the wine world's most splendid scenery — medieval castles and ruins clinging to rocky peaks, sites of ancient legends where Siegfried, Hagen and the Loreley seem to spring to life. Nearly three-fourths of the vineyards are planted with the noble Riesling grape. The clayish slate soil yields lively wines with a pronounced acidity. In years when the wines are particularly austere, they are sold to the producers of Sekt , Germany's sparkling wine, where high acidity is an asset.
The Mosel River is the sinuous spine of the Mosel-Saar-Ruwer region, changing direction so often as it flows northeast toward the Rhine that it meanders nearly 150 miles, to cover about half that distance as the crow flies. Together with its two small tributaries, the Saar and the Ruwer, the Mosel composes one geographical entity. Although each river's vineyard area produces a wine with its own distinctive personality, the three share a family resemblance: a fragrance reminiscent of spring blossoms, a pale color, light body and a refreshing, fruity acidity. To add to their charm, they often have the slightest hint of effervescence. Most display their finest charms in youth; the late- and selectively-harvested wines merit aging. Along the serpentine route of the Mosel, the river banks rise so sharply that the vineyards carpeting these slopes are among the steepest in the world, with some planted at an astounding 70-degree gradient. On these precipitous inclines, nearly all labor must be done by hand. That includes tying each vine to its own eight-foot wooden stake, and carrying up the slate soil that has washed down with the winter rains.
The Rheingau is one of the most distinguished wine regions of the world. Moving from east to west, the fairly flat, dimpled landscape evolves into progressively steep slopes. It is a quietly beautiful region, rich in tradition. Early on, its medieval ecclesiastical and aristocratic wine-growers were associated with the noble Riesling grape and, in the 18th century, were credited for recognizing the value of harvesting the crop at various stages of ripeness, from which the Prädikate, or special attributes that denote wines of superior quality, evolved. Queen Victoria's enthusiasm for Hochheim's wines contributed to their popularity in England, where they, and ultimately, Rhine wines in general, were referred to as Hock. The world-renowned oenological research and teaching institutes in Geisenheim have contributed significantly to the extraordinarily high level of technical competence in the German wine industry today. Two grape varieties predominate: the Riesling and the Spätburgunder. The former yields elegant wines with a refined and sometimes spicy fragrance; a fruity, pronounced acidity; and a rich flavor. The Spätburgunder wines are velvety and medium, to full-bodied, with a bouquet and taste often compared with blackberries.
Germany's largest wine region, Rheinhessen, lies in a valley of gentle rolling hills. While vines are virtually a monoculture in the Rheingau or along the Mosel, they are but one of many crops that share the fertile soils of this region's vast farmlands. Steep vineyard sites are confined to small areas near Bingen and south of Mainz along the Rhein Terrasse. Varied soils and the favorable climate make it possible to grow many grape varieties, old and new. In fact, many of Germany's aromatic, early-ripening new crossings were bred in Rheinhessen by Professor Georg Scheu, after whom the Scheurebe grape is named (pronounced "shoy"). The region boasts the world's largest acreage planted with the ancient variety Silvaner and is the birthplace of Liebfraumilch, the soft, mellow white wine originally made from grapes grown in vineyards surrounding the Liebfrauenkirche, or Church of Our Lady, in Worms. Rheinhessen wines are often characterized as being soft, fragrant, medium-bodied and mild in acidity, pleasant, easy-to-drink wines. There are also wines of great class and elegance, with a depth and complexity second to none.
The tiny region Hessische Bergstrasse takes its name from an old Roman trade route known as the strata montana, or mountain road. It is a pretty landscape of vines and orchards scattered on hilly slopes, famous for its colorful and fragrant springtime blossoms, the earliest in Germany. Riesling and Müller-Thurgau account for two-thirds of the area under vine. The wines tend to be fragrant and rich, with more body and an acidity and finesse similar to those of the Rheingau.
Franken lies some 40 miles east of the Rhine, in Bavaria, with most of its vineyards planted on the hilly slopes lining the Main River and its tributaries. Würzburg is home of the famed vineyard Stein, which gave rise to the generic term Steinwein, formerly used to denote all Franken wines. Fuller-bodied, less aromatic, often drier, firmer and earthier, Franconian wines are generally the most masculine of Germany's wines. Part of Franken's wines singular personality is due to the climate: cold winters, high annual rainfall, early frosts, long warm autumns are rare. As 
a result, the late-ripening Riesling plays a minor role. Müller-Thurgau (also called Rivaner), Silvaner and new crossings, such as Bacchus and Kerner, are the most important white varieties. Red wine grapes thrive in the western portion of the region between Aschaffenburg and Miltenberg.The finest Franken wines are traditionally bottled in a Bocksbeutel, a squat green or brown flagon with a round body, which lends considerable recognition value to the region's wines.
Bordered by Rheinhessen on the north and France on the south and west, the Pfalz's vineyards sweep across this remarkably pretty, peaceful land for nearly 50 miles. It is Germany's second largest wine region in acreage, but often has the largest crop of all. The word Pfalz is a derivation of the Latin word palatium, meaning palace. The English equivalent, Palatinate, is sometimes used to refer to the Pfalz. Modern technology and viticultural training have made their mark here in the past four decades. Yet for the visitor driving through the sea of vines along the German Wine Road, the scene is still pastoral with the tree-covered Haardt mountain range, castle ruins, fruit trees, and old walled villages of half-timbered houses. The Pfalz is second only to the Mosel in acreage planted with the noble Riesling grape. Here, it yields wines of substance and finesse with a less austere acidity than their Mosel counterparts. Pleasant, mild white wines rich in bouquet and full of body are produced from Müller-Thurgau, Kerner, Silvaner and Scheurebe grapes, while smooth, fruity red wine is made from the Portugieser grape. In response to the growing demand for red wine, there are many new plantings of Dornfelder.
Baden is the southernmost of Germany's wine regions. It is primarily a long, slim strip of vineyards nestled between the hills of the Black Forest and the Rhine River, extending some 240 miles from north to south. Comprised of nine districts, Baden has many soil types and grape varieties. Nearly half of the vineyards are planted with Burgunder (Pinot) varieties: Spätburgunder (Pinot Noir), yielding velvety to fiery red wine and refreshing Weissherbst (rosé), ranging in style from dry to slightly sweet; Grauburgunder (Pinot Gris), a dry, food-compatible wine, or marketed under the synonym Ruländer to denote a richer, fuller-bodied (and sweeter) style; and Weissburgunder (Pinot Blanc), food friendly variety with attractive floral aromas. Spicy Gewürztraminer and the noble Riesling are specialties of the Ortenau district near Baden-Baden, where they are known as Clevner and Klingelberger, respectively. Light, mild Gutedel (synonymous with the Chasselas of France and Fendant of Switzerland) is a specialty of the Markgräflerland district between Freiburg and the Swiss border.
Apart from the urban centers of Stuttgart and Heilbronn, Württemberg is a rural, hilly countryside with vineyards and orchards scattered amidst forests and fields. Most of the terraced vineyards of the past have been reorganized to improve efficiency. However, a number still exist, notably the so-called "cliff gardens" near the Neckar's scenic loops between Besigheim and Mundelsheim. With more than half of its vineyards planted with red wine varieties, Württemberg ranks as Germany's premier red wine region. The main variety is Trollinger, seldom found outside of this region, followed by Schwarzriesling, also known as Müllerrebe or Pinot Meunier, and Lemberger. An additional 2,270 acres are planted with Spätburgunder, Dornfelder and Portugieser. Much of the wine is light, fruity and easy to enjoy; but deep-colored, rich, full-bodied red wine with great class is also produced here. Riesling is an important variety in Württemberg, accounting for nearly a quarter of the vineyard area, followed by Kerner and Müller-Thurgau. Kerner, a crossing of Trollinger and Riesling, was bred at the region's oenological research and teaching institute in Weinsberg. In general, the wines are hearty and full-bodied, with a vigorous acidity.
Sachsen is Germany's easternmost and smallest wine-growing region. Its recorded viticultural history dates from 1161 and parallels that of other wine regions, where the Church and the aristocracy were the primary medieval property owners and responsible for the development of the vineyards. In addition to viticulture, their legacy includes a wealth of art and architectural gems throughout the region. Most of the vineyards are between Dresden and Diesbar-Seusslitz, the northern end of the Saxon Wine Road. A few vineyards are being restored on the southern outskirts of Dresden and further south, in Pillnitz and Pirna, the gateway to Saxon's Switzerland. Many of the small parcels are planted on steep, labor-intensive stone terraces. The proximity of the Elbe River helps temper the climate, but given this northerly location and growing conditions similar to those of Saale-Unstrut, it is not surprising that the early-ripening Müller-Thurgau predominates. Here, too, the wines are marketed as varietals and nearly always vinified dry.
Vines have been cultivated since AD 998 on the hillsides lining the Saale and Unstrut rivers which lend their name to the small, but growing, Saale-Unstrut region. It is among the northernmost of Europe's traditional wine regions. Due to this, and the cooler climate, the weather is more variable than in the regions to the west. As such, many of the vines are planted on labor-intensive stone terraces that help temper the climate. Yields are low and Spätlese or Auslese can be produced only in exceptionally warm years. The wines are labelled as varietals and, with the exception of extremely rare dessert wines, all wines are vinified dry and have a refreshing acidity.
Of all the grapes of Germany, the most noble is the Riesling, a variety that can do well even in stony soil and can subsist on a minimum of moisture. It is also frost-resistant and a very dependable bearer of high quality grapes which have an acidity level that gives the wine a racy freshness and contributes to its long life. To reach its full potential, Riesling needs extra days of sun; ripening is very late, usually not until the latter half of October. Riesling produces elegant wines of rich character with an incomparable fragrance and taste, often reminiscent of peaches, or when young, apples. In 1996, the vineyard area planted with Riesling exceeded that of Müller-Thurgau, thus making it Germany's premier grape variety in terms of area.
Müller-Thurgau
Roter Traminer, and its better-known synonym, Gewürztraminer, or "spicy (aromatic) Traminer," is an old, traditional variety prized for the high quality of its wine. While it is frost-resistant, it does need warm vineyard sites and soil with good drainage. It begins to ripen about the end of September. Yields are quite variable (due to weather conditions) and as such, it is cultivated as a specialty rather than for its profitability. Gewürztraminer wines have a distinctive, pronounced bouquet and flavor, often compared with lychees or roses. Sweeter. It is a traditional grape of the Pfalz, but is also grown in Baden, where it is known as Clevner, and in Rheinhessen.
Bacchus
Like many other ancient grape varieties, Chardonnay stems from the Middle East. As viticulture spread, the variety found a new home in France, particularly in Burgundy. Chardonnay is one of the most popular grape varieties in the world. The cultivation of Chardonnay has been officially permitted in Germany since 1991. A wide range of aromas are typical for Chardonnay, e.g. melons, exotic fruits, overripe gooseberries or slightly underripe apples. Higher qualities are usually rich in alcohol and extract. They are wines of substance, with a long finish, and often vinified in Barrique casks.
Spätburgunder
Portugieser is a very old variety that probably originated in the Danube Valley (not Portugal). This prolific, early-ripening grape yields mild, light, easy-to-enjoy wines. A good portion of the annual crop is vinified as Weissherbst (rosé), yet even the red wines are fairly pale in color. While the Pfalz by far has the largest number of plantings, there is a considerable amount of Portugieser grown in Rheinhessen and it is the second most important variety in the Ahr.
Domina
Among new varieties, the Dornfelder shows great promise. A prolific, relatively early ripener, it produces wine far deeper in color than is typical of German reds. In fact, it was initially bred (1955, in Württemberg) to serve as a blending wine to improve the color of pale reds. Today it is prized on its own as a fragrant, full-bodied, complex wine with a fairly tannic acidity. The Dornfelder wines fermented and/or aged in oak casks (including Barriques), in particular, fetch high prices.
"Why Gouda?" you may ask. Well, I recently had some 6 and 10 year old Gouda and it was, well, absolutely amazing. I had no idea it could be so good. I was confronted with a pungent cheese, rich in Umami, with the almost candy-like characteristics of butterscotch. So, as is my way, I thought I'd write about it.
gives the cheese its rind and distinctive taste. The cheese is then dried for a couple of days before being coated to prevent it from drying out, then it is aged, depending on age classification, for a number of weeks to over 7 years before it is ready to be eaten. As it ages it develops a caramel sweetness and sometimes has a slight crunchiness from protein crystals that form in older cheese.
Exported Gouda is usually the young variety (aged between 1 and 6 months, rich yellow in color and with a red or yellow paraffin wax coating). This cheese is easily sliced on bread with a cheese slicer. Exported Gouda has a pungent underlying bitterness, yet is still considerably creamier than other common cheeses, such as cheddar cheese or Edam cheese. Locally, old Gouda (aged between 12 and 18 months, orange-yellow in color and sometimes discernible by a black paraffin wax coating) can be obtained. This strong tasting cheese is hard and often too brittle to cut 
using a slicer, but it can be sliced by knife or served cut in cubes, with drinks. Smoked gouda which is a processed cheese and Leyden cheese are also popular variations. Gouda is simply unrivaled for that perfect balance of salty and sweet. Deep caramel in color, crunchy, flaky and meltingly smooth on the tongue, a true cow's milk, Dutch Gouda bursts with flavor. The hint of butterscotch at the finish is a signature of this Dutch treat. Gouda pairs well with Cabernet Sauvignon as well as several white wine varietals.
Gouda, The Cheese City
Around the year 1000, the area where Gouda now is located was swampy and covered with a peat forest, crossed by small creeks such as the Gouwe. Along the shores of this stream near the current market and city hall, peat harvesting began in the 11th and 12th centuries. In 1139, the name Gouda is first mentioned in a statement from the Bishop of Utrecht.
Great fires in 1361 and 1438 destroyed the city. In 1572, the city was occupied by Les Gueux (Dutch rebels against the Spanish King) who also committed arson and destruction. In 1577 demolition of Castle Gouda began. In 1574, 1625, 1636, and 1673, Gouda suffered from deadly Plague epidemics, of which the last one was the most severe: 2995 persons died, constituting 20% of its population. For ages, Gouda cheese and cheese according to Gouda recipe, have been conquering the world. Gouda cheese, or in Dutch: 'Goudse Kaas' is found on all continents.
Grote of St. Jans Kerk (Great or Saint John Church) - largest cross-shaped church in the Netherlands, famed for its stained glass which were made between 1530 and 1603, considered the most significant stained glass collection in theNetherlands. Even in the 17th century, it already was a tourist attraction. 
Cheese has been traded for over 300 years in the Markt, which is also known for its world-famous City Hall. On Thursday mornings cheese farmers from all over the district used to come to Gouda in their cheese brakes. In the nearby Tiendeweg the horses were unharnessed, after which the brake was pushed by hand to the Markt, where the farmer was 
assigned a place by the market superintendent and bargaining could take off. When a cheese trader approached a brake, the farmer removed his tarpaulin and started bargaining. After the lot was sold the brake left forthe Kaaswaag for the cheese to be weighed. The trader paid the farmer according to the weighing slip he received. Most of the time payment was made in the beer-house at the end of the market day.
by cheese brake to the Waag to be weighed. Supplying and carrying-off, bargaining and weighing, all these still are as spectacular as they used to be and can be observed at a very close distance. 
and carried off. The Kaasmarkt is accompanied by a crafts market, presenting traditional, mainly Gouda crafts and products like pottery, claypipes, clogs, farm produce, syrup waffles and, of course, cheeses.