Gouda Moulin des Moeres

Caramelised, nutty and crystalline — a mature Gouda with real depth rather than simple sweetness.

Moulin des Moëres is made in the Netherlands and matured for a minimum of 24 months by affineur Losfeld. Warm maturation keeps enough moisture in the paste while developing roasted hazelnut, dark caramel and a satisfying crystalline crunch.

Origin: Netherlands
Milk: Pasteurised cow’s milk
Style: Mature Gouda, uncooked pressed cheese
Texture: Firm, dense and crystalline
Intensity: Medium to strong
Rennet: Animal rennet
Age: Minimum 24 months
Shelf life: Around 7–10 days once cut

Roasted hazelnut, dark caramel and savoury depth build through the paste, while tyrosine crystals provide the little crunchy bursts associated with long maturation.

Serve in small chunks rather than thin slices. It is excellent with rye bread, dried fruit or dark chocolate.

Single malt whisky, fortified wine and dark beer all have enough weight for a mature Gouda.

Firmer cheeses are excellent with sharp pickles, a little fruit sweetness and crisp texture.

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Die Alte Hexe
For another mature, nutty cheese with a firmer alpine structure.

Gruyère AOC
For a more savoury raw-milk mountain style.

The wheels are selected for maturation by Losfeld and aged warmer than many traditional Goudas, encouraging deep caramelised flavours while preserving a supple core.

Ingredients: Pasteurised cow’s milk, salt, cultures, animal rennet.