Caramel-washed Gouda?

[Spoons]

Traditional Gouda should be made with 2.5% to 2.8% milk (1.1 P/F ratio... according to Pav's recipe). So it's somewhat lower than whole milk. Maybe your low fat gouda is in that range?

[mjr522]

Unfortunately, it's about 2.1%.  I actually expect that it will still turn out reasonably well, so long as nothing bad happens while it's aging.

[Spoons]

I finally tasted the Beemster X-O cheese. Wow! What an amazing cheese! This is what I believe is a caramel gouda. it was sharp yet sweet. it's a hard crumbly cheese, but can still be cut in slices. It's basically a 26 month old gouda, but aged with a natural rind as opposed to waxed or sealed aging.

Gotta get me some more X-O... Damn, that was good!

[MacGruff]

I got turned on to old cheeses when someone had me try a five year old Gouda. Talk about an experience! Wow!!!

Where I live, I am lucky in that our local supermarket chain stocks all the Beemster products and my favorites include the Goat Gouda as well as the XO. Quite a different between the two!  Try it if you can get them.