Noord Hollander

My wife and I both love cheese. Recently we stopped at the Rouge Creamery and I found this aged gouda, Noord Hollander, that was new to me. Butterscotch,caramel, and nutty notes with crunchy crystals in it. Almost like eating candy!
Question: anybody know what kind of crystals are formed in this cheese and how they are created?

I don't know about this cheese in particular but, generally, the crystals that form in older hard cheese are salt crystals.

[Jenise]

Armand, according to a dairy near me that makes the most credible domestic gouda I've ever had, and who makes their cheeses from their own organically fed herd, it's an enzymatic reaction. I love it too, and at this dairy when you buy from them direct you walk up to the dairy door and, as it's done in old country Netherlands, they sample you on what they have available. They have rounds up to 18 months old usually, and that crystallization isn't in all their cheeses. Since they make cheese year round, they tell me it depends on the age of the cheese (crystallization will turn up earlier in some than others) and what the cows were eating at the time they were milked. Fall cheeses won't be the same as spring cheeses at the same age because the feed grasses are different. And the crystals won't neccessarily show up in every cheese they make.

Armand, according to a dairy near me that makes the most credible domestic gouda I've ever had, and who makes their cheeses from their own organically fed herd, it's an enzymatic reaction. I love it too, and at this dairy when you buy from them direct you walk up to the dairy door and, as it's done in old country Netherlands, they sample you on what they have available. They have rounds up to 18 months old usually, and that crystallization isn't in all their cheeses. Since they make cheese year round, they tell me it depends on the age of the cheese (crystallization will turn up earlier in some than others) and what the cows were eating at the time they were milked. Fall cheeses won't be the same as spring cheeses at the same age because the feed grasses are different. And the crystals won't neccessarily show up in every cheese they make.

Jenise, I would love to have a place like that to buy cheese(s). At least so long as I am not paying >$20 per pound. I have a local guy here that makes quite a few Italian type (he is Italian) goats mild cheeses. His problem with me is he wants way more than I can afford for his wares. (read more than $20 per pound.)

I'll try and dig out the name of the producer at Borough Market in London - likewise they changed my perception about Gouda - creamy not being a term I would have dreamt of using in the past. Good cheese is just a joy.

regards

Ian