HomeStore

L'AMUSE GOUDA / Fromagerie L'Amuse

Product image 1
1 / 3

L'AMUSE GOUDA / Fromagerie L'Amuse

Vibrantly orange with crunchy bits of tyrosine crystals, the caramel, hazelnut, and butter notes make for the perfectly savory-sweet bite. Aged 2 years. (PRICE PER POUND)

A Perfect Pairing
Elevate a mundane day into special occasion territory with this magic: combine chunks of Texas Pecan Brittle Bar with L’Amuse gouda, and accent with sips of meaty and full-bodied William Chris Mourvedre.

Looking for more like this?
Try Ossau-Iraty or Brabander Gouda

The Full Wheel
L'Amuse Gouda is hand selected and aged at Fromagerie L'Amuse by Affineur Betty Koster. Betty prefers to age her goudas at warmer ambient temperatures than would generally be used (around 54°F), resulting in a denser paste, along with a fuller flavored cheese. In the cheesemaking process, the curds are washed, removing the acidic whey, and then put into molds, pressed, and brined. Washing the curds results in sweeter cheese as it ages (as opposed to a Cheddar that gets sharper as it ages). The cheese is covered in a wax rind to represent the color of the rich cow's milk cheese inside. Vibrantly orange with crunchy bits of tyrosine crystals throughout, the scalded caramel, hazelnut, and butter notes make for a sweet bite – with deep, savory overtones. Just call it "cheese candy!"
$12.60

Original: $41.99

-70%
L'AMUSE GOUDA / Fromagerie L'Amuse—

$41.99

$12.60

Product Information

Shipping & Returns

Description

Vibrantly orange with crunchy bits of tyrosine crystals, the caramel, hazelnut, and butter notes make for the perfectly savory-sweet bite. Aged 2 years. (PRICE PER POUND)

A Perfect Pairing
Elevate a mundane day into special occasion territory with this magic: combine chunks of Texas Pecan Brittle Bar with L’Amuse gouda, and accent with sips of meaty and full-bodied William Chris Mourvedre.

Looking for more like this?
Try Ossau-Iraty or Brabander Gouda

The Full Wheel
L'Amuse Gouda is hand selected and aged at Fromagerie L'Amuse by Affineur Betty Koster. Betty prefers to age her goudas at warmer ambient temperatures than would generally be used (around 54°F), resulting in a denser paste, along with a fuller flavored cheese. In the cheesemaking process, the curds are washed, removing the acidic whey, and then put into molds, pressed, and brined. Washing the curds results in sweeter cheese as it ages (as opposed to a Cheddar that gets sharper as it ages). The cheese is covered in a wax rind to represent the color of the rich cow's milk cheese inside. Vibrantly orange with crunchy bits of tyrosine crystals throughout, the scalded caramel, hazelnut, and butter notes make for a sweet bite – with deep, savory overtones. Just call it "cheese candy!"