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Enjoying Your Marieke® Gouda
- We age our Gouda in 55° F, so don’t worry if it arrives slightly warm. Just pop it in the fridge and it should firm up, and be just as delicious as if it had arrived super cold.
- Gouda is best served at room temperature. To allow the flavors to mingle and peak, just leave it out awhile before serving (30-60 minutes).
- Gouda gets sharper and drier as it ages. You may notice a few of our aged varieties have “spots, or holes filled with white crystals”. This is NOT Mold. We call them “pockets of awesomeness.” They occur naturally when lactic acid converts to a crystallized form. They add to the texture of the cheese and taste great.
- After opening Marieke® Gouda, it is best to wrap it tightly in cheese paper, or if you don’t have any of this, cling wrap tightly instead. Our least favorite way to store it is in a Ziploc bag, as this will cause it to mold faster.
- If mold should occur, just cut it off and enjoy the rest of your Marieke® Gouda. Most cheese molds are surface, and once detached from the cheese they do not affect the inside product. Use your taster to decide how much needs cutting. If you cut some off, and the rest still tastes a little off, keep cutting until you get to the flavor you know and love.