{"id":9022,"date":"2025-05-22T19:28:33","date_gmt":"2025-05-22T23:28:33","guid":{"rendered":"https:\/\/snarklesauce.com\/blog\/?p=9022"},"modified":"2025-05-22T19:28:33","modified_gmt":"2025-05-22T23:28:33","slug":"artikaas-holy-sheep-gouda-review","status":"publish","type":"post","link":"https:\/\/snarklesauce.com\/blog\/2025\/05\/22\/artikaas-holy-sheep-gouda-review\/","title":{"rendered":"Artikaas Holy Sheep Gouda Review"},"content":{"rendered":"\n
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Author’s Note: Not a paid review. I bought this cheese with my own dad-gum money. I have no affiliation with Artikaas<\/a> or Costco<\/a>.<\/em><\/p>\n\n\n\n

Thank the sheep udders!<\/h2>\n\n\n\n

Holy cow…I mean, sheep. This stuff is delicious.<\/p>\n\n\n\n

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

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This imported Dutch gouda from Artikaas is made from sheep milk and aged for a minimum<\/em> of 9 months. Mine had a pack date of February, but I opened it in May. So, mine was probably more than a year old. Elderly cheese.<\/p>\n\n\n\n

It has a strong, deep flavor. I’m already a fan of sheep cheeses. Similar to goat milk, it has a somewhat richer, earthier flavor profile, and distinct taste. It’s not everyone’s cup of tea. (But it should be. Hmmph!)<\/p>\n<\/div><\/div>\n\n\n\n

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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. <\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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

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I found small granules of crunchy “cheese crystals” \u2014 which I’ve experienced before in other aged cheeses. These are naturally occurring calcium crystals<\/a> from the cheese-making and aging process, and usually seen as a positive feature.<\/p>\n\n\n\n

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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<\/em> 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:<\/p>\n\n\n\n

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I will say this: you get a lot<\/em> of rind with this cheese. It’s a thick<\/em> 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.<\/p>\n\n\n\n

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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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Ingredients in Artikaas Holy Sheep Gouda Cheese<\/h2>\n\n\n\n

Here are the ingredients, from the label:<\/p>\n\n\n\n