On Jan 15, 6:04*pm, Goomba > wrote:
> htn963 wrote:
>
> > You misunderstand: this is gouda cheese that has been aged for three
> > years -- only been in my fridge for several weeks. *It's harder,
> > darker, and tastes nuttier and sharper than the regular gouda.
>
> > --
> > Ht
>
> <clutches chest> And you don't appreciate it!!?! That's almost a crime
> in my book!!

Heh, I know, and I almost feel guilty about it -- but then *I* always
buy my cheeses in small quantities elsewhere, an option not available
at Costco. I favor cheese for plain-eating mid-range: not too strong
(like muenster, most blue cheeses) but not too mild either (like
montery jack and most cheddar).
>
> It sounds just perfect to meeeeeeeeee <deep sigh>

Hmm..I wonder if there is such a thing as a cheese trading club.

> I bet if you used it with something like macaroni or potatoes (which
> normally need salt, but don't for this instance) you'd find a nice use
> which will help temper its stronger flavor for you.

Ok.

--
Ht