# Cheese... GLORIOUS CHEESE! **URL:** https://boards.straightdope.com/t/cheese-glorious-cheese/327745 **Category:** Cafe Society **Created:** [October 24, 2005, 10:55pm UTC](https://boards.straightdope.com/t/cheese-glorious-cheese/327745 "2005-10-24T22:55:10Z") **Posts on this page:** 1 **Showing post:** 11
### Author: ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell) #### Post date: [October 25, 2005, 5:09am UTC](https://boards.straightdope.com/t/cheese-glorious-cheese/327745/11 "2005-10-25T05:09:27Z")
My recent cheese kicks have been aged Gouda and Morbier. I’ve gone through several different varieties and ages of Gouda, and have decided that I most like the 5-year-old Gouda. The 3-year-olds still taste very young and very Gouda-ish. By 5-years, though, the cheese just changes character completely. I used to poo poo Gouda, but now that I’ve had it aged, I will champion it. An aged Gouda is complex, with fruity and nutty flavors. I taste port, whiskey, and raisins, in it. It’s absolutely fantastic. At 7 years, though, I feel the cheese is past its prime. It loses some of its sweeter and fruitier overtones and, while still good, becomes a drier, less flavorful cheese. At least in my opinion. It’s still damn good, but just not as well balanced as a 5-year Gouda. And Morbier. Well, it’s just a standard, classic cheese. Pungent, but smooth, with a beautiful layer of ash in the middle. It’s a very pretty cheese. --- _[View the full topic](https://boards.straightdope.com/t/cheese-glorious-cheese/327745)._