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Gouda Stravecchio (or Boeren Goudse Oplegkaas) is a rare, artisanal Dutch raw milk Gouda aged for at least 2-4 years, developing intense nutty/caramel flavors, crystalline texture, and complex aromas, made by washing the curd for balanced sweetness despite long aging. The Italian term "Stravecchio" means "extra-aged," used for cheeses like this and others (Asiago, Parmigiano) to signify long maturation, resulting in harder, bolder, more complex cheeses perfect for grating or cheese boards, unlike younger, meltier Goudas.
Artisanal extra-aged Gouda (boeren goudse oplegkaas in Dutch) is made with raw milk only in the summer, when the cows are raised on the peat pastures of the Green Heart, a region between Amsterdam, Rotterdam, and Utrecht. The adjective opleg means "extra-aged": the wheels are aged for a minimum of 24 months, but can mature for up to four years. A unique feature of the process is that the curd is washed: after cutting, the mass is heated and rinsed with hot water. This technique gives Gouda a balanced sweetness, limiting the acidity and bitterness of the more aged wheels. Furthermore, starter cultures, often produced on-site with the previous day's milk, are used to initiate the coagulation process.
Flavor: Rich, nutty, sweet, complex, hints of tropical fruit.
Texture: Firm, crumbly, with crunchy tyrosine crystals.