It was at Zingerman’s in Ann Arbor that I had 3, 5, and 7 year old Gouda about fifteen years ago. My recollection was the 5 was significantly more raisin/prune-y than the 3, with more of those nice protein crystals in it. The 7 started becoming too much of a good thing. I don’t remember which dairy produced it, and results may differ among dairies.
ETA, ah, I found a contemporaneous link/review:
I will say, though, that recently I had an aged Gouda more in the 2-3 year timeframe that tasted as aged as that 5-year one I liked back then.