Artikaas Holy Sheep Gouda Review

Author’s Note: Not a paid review. I bought this cheese with my own dad-gum money. I have no affiliation with Artikaas or Costco.

Thank the sheep udders!

Holy cow…I mean, sheep. This stuff is delicious.

It’s giving parmesan vibes. In fact, it could easily pass for a younger parmesan. But with a slightly different flavor. And sweeter.

Anyway. My gouda had a few small holes, like a swiss cheese. Holey, and holy? And also a slight twangy fermented odor that reminds me of swiss. But no where near as strong as a true swiss. It’s like a swiss-gouda-parmesan hybrid.

This cheese is hardest close to the rind, where it’s rather brittle. But it has a softer, almost cheddar texture nearest the center. It’s a deep, natural yellow-ish color that looks lighter when sliced, since the light passes through.

(If you’re looking for a softer gouda, I previously reviewed this Artikaas Hickory Smoked Gouda, which was much more pliable. And full of smokey goodness. And no impudence.)

I found small granules of crunchy “cheese crystals” — which I’ve experienced before in other aged cheeses. These are naturally occurring calcium crystals from the cheese-making and aging process, and usually seen as a positive feature.

I tried my Holy Sheep on a turkey sandwich, and unfortunately, that wasn’t the best use for it’s special powers. It’s just too stiff and hard, unless it’s shaved very thinly. I liked it better grated over pasta (like parmesan) or shaved over salad. I used a humble vegetable peeler to get my cheese paper-thin. Behold:

I will say this: you get a lot of rind with this cheese. It’s a thick wax that I couldn’t peel off. And heavy? Also, the gouda is a bit too brittle closest to the rind to enjoyably eat. So, a certain amount of cheese is “lost.” Alas.

Being the stubborn little froogler that I am, I tried to extract as much cheese as possible from the rind. This is what I was left with (plus the first thick rind triangle I threw away when I cut the wedge open). So, since this gouda is sold by weight, you won’t be “eating” the full ounces. FYI.

And no, I don’t think you can put the rind in a soup (like parmesan), because the wax would melt off into your broth.

Ingredients in Artikaas Holy Sheep Gouda Cheese

Here are the ingredients, from the label:

• Pasteurized Sheep Milk
• Salt
• Starter Culture
• Microbial Rennet

This is imported from the Netherlands. Artikaas specializes in gouda, but you can also find swiss, edam, and more in their product line.

(If you’re more of a raw milk cheese enthusiast, here’s my review of this unpasteurized, Cajun-inspired gouda from Marieke. I found mine at Costco!)

Nutrition Facts

A serving is 1 ounce, and contains 109 calories. You get 10.4 grams of fat (5.9 grams saturated fat) and 7.3 grams of protein. For cheese, this contains a reasonable amount of sodium, with 9% your daily value. And, of course, you get a hearty serving of calcium, with 20% your daily value. Thank you, sheep udders!

Price and Servings

At my local Costco, this is sold by the pound. So, every block is a different price. Mine was 1.08 pounds and cost $11.87. Per 1 ounce serving, this is about 69 cents. Not bad for an imported specialty cheese.

Shelf-Life

The best-by date on my cheese allowed approximately 9 months to consume (unopened). According to Martha Stewart, gouda-type aged cheeses with low moisture can last up to 4 weeks after opening.

Dramatic Conclusion

This aged sheep-milk cheese was fantastic, although not at all what I expected. It’s much firmer than any gouda cheese I’ve ever tried, and has a deeper, richer flavor. It’s a sweeter alternative to parmesan for soups and salads, or an impressive novelty cheese for your next charcuterie board.

The End.

More Reviews You Might Like (or Hate)

Check out these other cheesy reviews I’ve written. Or don’t. That’s fine, too:

• Aldi Double-Smoked Cheddar Cheese
• Publix Deli Fried Cheese Curds
• Aldi Imported Truffle Cheddar