Talk:Gouda (cheese)

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Contents 1 Smoking? 2 Tone Doesn't Seem Informal 3 Aging 4 Type of milk

[edit] Smoking?

How is it smoked? What does the process entail? --Jhlynes 11:04, 6 December 2006 (UTC)

See Smoking (cooking). 75.35.109.153 06:50, 6 May 2007 (UTC)

[edit] Tone Doesn't Seem Informal

I don't see what's wrong with the tone of this article. It doesn't praise gouda or anything. Greener grasses 06:31, 9 April 2007 (UTC)

I agree; fixed. 75.35.109.153 06:50, 6 May 2007 (UTC)

[edit] Aging

The article suggests that aged Gouda is available only in Holland and that it is aged up to 18 months--I don't feel I know enough about it to correct the article, but I regularly see Gouda cheese aged for several years, sometimes even 10 years, in fine cheese shops here in the United States. Cherdt 13:12, 8 July 2007 (UTC)

[edit] Type of milk

Goat gouda is commonly available (at least in the United States): This Gouda appeals to those who find goat cheese too gruff. I'm not sure if the experts would still consider it a true gouda. Cherdt (talk) 16:39, 10 May 2008 (UTC)