Three of my favorite cheeses Parrano, Reypenaer, and Vincent, are all expensive, aged, Goudas. Unlike the mainstream (less expensive goudas) the ones I really prefer have a drier, more crumbly texture. My question is this: Does anyone know what is done in the making process to get this drier, more crumbly texture? Is it just the aging? My gut tells me it's more than that. If anyone has any thoughts, I'd appreciate hearing them. Thanks.