I have googled this but got conflicting info.
I bought some aged ‘vintage’ Gouda the texture is quite hard and reminds me of cheese that has not been stored properly, anyway I really do not like the flavour of it at all
I am making a veg lasagne so can anybody advise if I’m able to use it in the sauce or as a topping, online says it’s good in Mac and cheese but other sites say it doesn’t melt and ‘clumps’ which given the hardness of it I can well imagine
Otherwise the blackbirds will enjoy it possibly
Thanks in advance for any tips