Gouda can be made from whole or part skim cow’s milk at four different fat levels and aged anywhere from a few weeks to five years. Younger Gouda has a milder flavor, but when it’s aged over a year, Gouda develops a complex and robust flavor. As the cheese dries out, it becomes extremely firm in texture and darkens in color. Gouda is particularly good with earthy dark bread. The Dutch make a dish called kaasdoop, a Gouda fondue served with potatoes and rye bread. Aged Gouda can also be used as a substitute for Sharp Cheddar in recipes like macaroni and cheese.