by Sophia Stern
Why we love the cheese
It’s rare for a gouda aged for as long as L’Amuse Signature to have such a wonderful texture without compromising flavor. The paste is full of satisfying, crunchy crystals, but isn’t too firm or too dry. The addictive flavors of caramel and butterscotch are balanced with the cheese’s acidity, preventing this gouda from eating too sweet.
Why we love the wine
Champalou Vouvray is an elegant and highly drinkable wine. Made by a couple who come from a long lineage of winemakers, this 100% Chenin Blanc Loire Valley wine is acidic and bright, with notes of pear and green apple. There’s just enough earthy complexity to round the wine out, offering a smooth and delicious drinking experience.
Why we love the pairing
A white wine and an aged gouda are not the most common pairing, but we promise this really works. The slightly surprising acidity of the gouda mellows the acidity of the Vouvray. The dry wine also rounds out the sweeter notes in the cheese, without erasing them. And most importantly, the body of the wine allows those craveable crystals to continue to crunch.
What else you should do with it
Our favorite way to enjoy this gouda is with a drizzle of caramel, preferably the Fat Toad Farm Goat’s Milk Caramel. If you want to go the extra mile, pair a bite of caramel and gouda with a spoonful of your favorite vanilla ice cream.