First things first: Real goudas — that is, cheeses that are made in Holland, aged for years, and that taste sweet, nutty, and complex — are worth seeking out. They're different than those red-wax, semi-soft pucks, often of the smoked variety. I've had the fortune of witnessing many people taste real gouda for the first time. These are very grateful people.
If you're among them, perhaps you may be the ideal candidate for this week's cheese feature, which presumes that gouda enlightenment has already been reached. For while anyone can acknowledge the tastiness of the two cheeses presented herewith, I have a feeling that a greater appreciation would be had with a prior understanding of the cheese upon which they're modeled. More