The geographic provenance of Murray’s Honey Goat Gouda is a subject of significant interest within the regulatory framework of European dairy exports. While the cheese is fundamentally a Dutch innovation, its commercial trajectory involves a complex supply chain that links the historical polders of the Netherlands with sophisticated dairy processing facilities in Denmark.[^1] In the context of Murray’s specific inventory, the primary exporter is Cheeseland-Holland B.V., an entity headquartered in Bussum, the Netherlands, which specializes in the global distribution of high-tier Dutch dairy products.[^3] However, specific import documentation often identifies Denmark as the country of origin, a distinction that frequently indicates the location of the milk processing and initial maturation phases for specific export lots intended for the North American market.[^1]
From a fromager’s perspective, the Netherlands serves as the spiritual and technical epicenter for the production of Gouda-style cheeses. The Dutch polder system—low-lying tracts of land reclaimed from the sea—provides a unique terroir characterized by mineral-rich, saline-influenced pastures. In regions such as Overijssel and North Holland, the soil’s peaty composition directly impacts the nutritional profile of the forage, which in turn influences the lipid and protein concentrations in the caprine milk.[^2] This "terroir-driven" approach is a hallmark of Dutch dairy science, ensuring that even a modern, flavored variation like the Honey Goat Gouda maintains a connection to traditional environmental factors.
Regulatory standards such as the Protected Geographical Indication (PGI) for "Gouda Holland" mandate that the cheese be produced from Dutch bovine milk using traditional methods within the Netherlands.[^2] Because Murray’s Honey Goat Gouda utilizes caprine (goat) milk rather than bovine milk, it does not qualify for the "Gouda Holland" PGI status. This regulatory nuance allows for the integration of honey and the potential for multi-national sourcing (Denmark and the Netherlands) while adhering to the "Gouda-style" designation, which is defined by the washed-curd process rather than strict geographic boundaries.[^2]
| Origin Data Point | Specification | Relevant Source | | :--- | :--- | :--- | | Primary Export Hub | Bussum, The Netherlands | [^3] | | Secondary Processing Region | Denmark | [^1] | | Terroir Type | Peaty Soil, Maritime Polders | [^2] | | Regulatory Framework | Gouda-style (Modified for Caprine Milk) | [^2] | | Export Entity | Cheeseland-Holland B.V. | [^3] |
Murray’s Honey Goat Gouda is a 100% caprine (goat) milk cheese, a choice that fundamentally dictates its biochemical structure and sensory profile.[^3] In the field of dairy science, caprine milk is distinguished from bovine milk by several critical parameters, most notably the size and distribution of fat globules. Caprine milk naturally possesses smaller fat globules, typically ranging from 1.5 to 3.5 micrometers, compared to the 3.0 to 4.5 micrometers found in bovine milk. This smaller size results in a more naturally homogenized state, facilitating rapid enzymatic breakdown during digestion and contributing to the "ultra-creamy" mouthfeel associated with Murray’s selection.[^8]
A defining visual characteristic of this milk type is its lack of beta-carotene. Cows typically transfer beta-carotene from green forage directly into their milk, resulting in the characteristic yellow or golden hue of aged cow’s milk cheeses. In contrast, goats efficiently convert beta-carotene into colorless Vitamin A (retinol). Consequently, the interior paste of Honey Goat Gouda is a pristine, snowy white, a hallmark of authenticity for pure goat milk products.[^10]
| Milk Characteristic | Caprine (Goat) Specification | Impact on Honey Goat Gouda | Relevant Source | | :--- | :--- | :--- | :--- | | Coloration | Pure White (No Beta-Carotene) | Provides "light-colored" interior paste | [^10] | | Fat Globule Size | 1.5–3.5 micrometers | Enhances creaminess and digestibility | [^8] | | Casein Profile | High α-casein | Results in a softer, more delicate curd | [^9] | | Lipid Content | Rich in MCFAs | Contributes to the mild caprine tang | [^9] | | Health Status | rBGH-Free / Non-GMO | Improves FoodHealth Score | [^3] |
The milk for Murray’s Honey Goat Gouda is sourced from high-yielding, specialized dairy goat herds, primarily the Dutch White Goat (Nederlandse Witte Geit). This breed is a genetic hybrid developed around 1900 by crossing the hardy native Dutch Landrace goat with the high-production Swiss Saanen goat.[^15] The resulting breed is optimized for the intensive dairy systems of Northern Europe, capable of producing between 1,100 kg and 1,500 kg of milk per lactation cycle (approximately 300 days).[^15]
The Saanen influence is critical to the quality of the Honey Goat Gouda. Saanens are known as the "Holsteins of the goat world" due to their impressive milk volume and consistent milk-fat levels (typically 3-4%).[^9] These goats are raised in "low-stress" environments, often grazing on lush pastures that are not treated with Recombinant Bovine Growth Hormone (rBGH) or rBST.[^2] The use of "pastured" dairy herds ensures that the milk contains a diverse array of fatty acids and proteins, which serve as precursors for the complex flavors—such as roasted cashews and caramel—that develop during the aging process.[^2]
Environmental factors in regions like Twente or Overijssel further refine the milk source. These areas are characterized by clover-fed herds, where the biodiversity of the diet introduces subtle floral and mineral notes into the raw milk. Dairy scientists monitor the "contents" of the milk—specifically the protein-to-fat ratio—to ensure the curd is robust enough to withstand the washed-curd process and the 6-month maturation period.[^2]
| Source Detail | Specification | Relevant Source | | :--- | :--- | :--- | | Primary Breed | Dutch White Goat | [^15] | | Breed Ancestry | Saanen x Dutch Landrace | [^9] | | Management Style | Pastured, rBGH-Free, Non-GMO | [^3] | | Average Yield | 3–5 Liters per Day | [^16] | | Feeding Protocol | Clover and grass-fed (varies by season) | [^2] |
Murray’s Honey Goat Gouda utilizes vegetable rennet or microbial enzymes for the coagulation of milk proteins.[^6] This choice is significant for both dietary and technical reasons. In modern fromagerie, "vegetable rennet" typically refers to enzymes derived from the fermentation of specific fungi (such as Rhizomucor miehei) or plants like the cardoon thistle. These microbial coagulants provide a reliable alternative to traditional calf rennet, making the cheese suitable for vegetarian consumers.[^7]
From a technical perspective, the choice of rennet influences the proteolytic activity during aging. Proteolysis—the breakdown of proteins into peptides and amino acids—is responsible for the transformation of a rubbery curd into a smooth, fudgy paste. Microbial rennet is particularly effective in semi-hard goat Goudas because it provides consistent enzymatic activity that avoids the development of excessive bitterness, a common challenge in aged caprine cheeses.[^2] The use of these enzymes, in conjunction with specific starter cultures, ensures that the Honey Goat Gouda maintains its "vanilla milkshake" sweetness and creamy texture without the aggressive sharpness often found in cheeses coagulated with animal rennet.[^2]
| Rennet Attribute | Specification | Relevant Source | | :--- | :--- | :--- | | Enzyme Source | Microbial / Vegetable | [^7] | | Diet Suitability | Vegetarian / Gluten-Free | [^7] | | Functional Role | Coagulation of caprine casein micelles | [^14] | | Specific Supplier Data | Often listed as "Vegetable Rennet" on export sheets | [^3] |
The maturation period for Murray’s Honey Goat Gouda typically ranges from 4 to 6 months, although premium export wheels may be aged for up to 10 months to achieve a more complex sensory profile.[^2] This aging window classifies the product as a "matured" or "semi-hard" cheese.
During these months, the cheese is stored in climate-controlled environments—traditionally historic warehouses or modern "caves"—where temperature (typically 10°C–13°C) and humidity are strictly regulated.[^3] The aging process involves two primary biochemical pathways:
In wheels aged closer to 10 months, the cheese may begin to develop small protein crystals (tyrosine), which provide a subtle "crunch" that contrasts with the otherwise creamy paste. However, the standard 4-6 month version distributed by Murray’s is specifically selected for its "toothsome" and "melt-in-your-mouth" qualities.[^2]
| Aging Metric | Specification | Relevant Source | | :--- | :--- | :--- | | Standard Duration | 4–6 Months | [^2] | | Extended Duration | Up to 10 Months | [^3] | | Aging Environment | 10°C–13°C | [^3] | | Sensory Impact | Development of "roasted cashew" notes | [^2] |
The moisture content of Murray’s Honey Goat Gouda is a critical factor in its "semi-hard" classification and its characteristic creaminess. According to technical specification sheets for the "Honey Bee" variant, the moisture content is capped at a maximum of 42.5%.[^3] This level is achieved through the traditional Dutch "washed curd" method.
In dairy science, the washed-curd process involves removing a portion of the whey during production and replacing it with warm water. This technique effectively "washes" away excess lactose and lactic acid from the curds. Because there is less sugar (lactose) available for the starter cultures to convert into acid, the final cheese has a higher pH and a greater capacity to retain moisture.[^2] This elevated moisture-to-protein ratio is what allows the Honey Goat Gouda to maintain a "pliable" and "creamy" texture even after several months of aging.[^2]
The moisture levels are also influenced by the cheese’s fat content, typically cited as 48% to 50% Fat in Dry Matter (FDM).[^2] This high fat content, combined with a moisture level near 40%, creates a luxurious mouthfeel that enthusiasts describe as reminiscent of a "vanilla milkshake".[^8]
| Chemical Characteristic | Value | Relevant Source | | :--- | :--- | :--- | | Maximum Moisture Content | 42.5% | [^3] | | Fat in Dry Matter (FDM) | 48% – 50% | [^2] | | Fat per Serving (28g) | 8g – 9g (12% DV) | [^20] | | pH Level | Approximately 5.2 | [^3] |
Murray’s Honey Goat Gouda is defined as a semi-hard, artisanal, washed-curd cheese made from pasteurized goat’s milk.[^2] It is a modern iteration of the classic Dutch Gouda, modified to include a honey infusion and a honey-washed rind.[^2]
The taxonomy of this cheese is unique because it bridges the gap between traditional aged cheeses and flavored specialty items. Unlike many "flavored" cheeses where ingredients are merely added to the surface, the Honey Goat Gouda undergoes a "honey infusion" where honey powder (typically 1%) is added to the milk or curd during the early stages of production.[^2] Additionally, the exterior of the wheels is "washed" with fresh honey during the maturation process, which serves to "lock in" the sweet undertones and prevent the development of harsh, "goaty" aromas.[^19]
This cheese is also recognized for its dietary versatility, being classified as Vegetarian, Gluten-Free, and Keto-friendly.[^7] From a technical standpoint, it follows the "Gouda-style" template—characterized by its wheel shape and the use of the washed-curd method—but its use of caprine milk and honey additives places it in a specialized "sub-category" of contemporary Dutch fromagerie.[^2]
| Taxonomy Element | Classification | Relevant Source | | :--- | :--- | :--- | | Texture Class | Semi-hard / Matured | [^2] | | Production Method | Washed-curd, Honey-infused | [^2] | | Dietary Profile | Vegetarian, Gluten-Free, Keto | [^7] | | Rind Type | Wax-coated / Honey-washed | [^2] |
The flavor profile of Murray’s Honey Goat Gouda is an intricate composition of savory nuttiness and delicate sweetness. Professional fromagers frequently describe the cheese as a "dynamic duo" of milk and honey, noting that the sweetness of the honey serves to "subdue" the natural tanginess associated with goat milk.[^2]
The primary flavor notes are characterized by a pronounced "roasted cashew" nuttiness and a "sweet warmth" reminiscent of caramel and butterscotch.[^2] These flavors are the result of the Maillard reaction—a chemical reaction between amino acids and reducing sugars—which is accelerated by the presence of honey during the 6-month aging period. Unlike fresh chèvre, which is bright and acidic, the Honey Goat Gouda is remarkably mellow and "toothsome".[^2]
As the cheese melts on the palate, consumers often detect secondary notes of vanilla and toasted malt. The finish is mild and slightly sweet, lacking the aggressive "animal" or "barnyard" notes sometimes found in traditional aged goat cheeses.[^8] This makes it an exceptionally "approachable" cheese for a wide range of palates, including children.[^11]
| Flavor Note | Sensory Description | Relevant Source | | :--- | :--- | :--- | | Primary Note | Roasted Cashews | [^2] | | Secondary Note | Caramel / Butterscotch | [^2] | | Sweetness Level | Subtle Honey Undertones | [^7] | | Finish | Mild, Sweet, and Creamy | [^11] |
The texture of Murray’s Honey Goat Gouda is a defining characteristic, often described as "dense and smooth" with an "ultra-creamy" mouthfeel.[^2] Despite being a semi-hard cheese, it remains "pliable" and is "easy to slice or cut into cubes".[^2]
This "toothsome" bite is a direct result of the goat milk’s unique protein structure and the washed-curd production method. Caprine milk contains higher levels of α-casein than bovine milk, which typically leads to a more delicate and yielding curd.[^9] When combined with the high moisture retention of a Gouda-style preparation, the resulting paste is "soft, kind of like a brie but sweet," according to consumer reviews.[^19]
While aged bovine Goudas often develop a brittle, "crystalline" texture due to the formation of tyrosine crystals, the Honey Goat variety is selected for its "fudgy" and "smooth" consistency.[^2] The cheese is typically protected by a wax rind, which prevents moisture loss and ensures that the interior remains "supple" and "tender" throughout its shelf life.[^2]
| Texture Characteristic | Description | Relevant Source | | :--- | :--- | :--- | | Consistency | Dense, Smooth, and Firm | [^2] | | Mouthfeel | Ultra-creamy / "Vanilla Milkshake" | [^2] | | Rind Integrity | Wax-coated for moisture retention | [^2] | | Slicing Quality | Pliable, not brittle | [^2] |
Murray’s Honey Goat Gouda is produced using pasteurized goat’s milk.[^3] Pasteurization is a critical food safety protocol in large-scale artisanal production, designed to eliminate pathogenic microorganisms while providing a stable medium for the introduction of specific starter cultures.
In dairy science, pasteurization typically involves heating the milk to at least 72°C (161°F) for 15 seconds (HTST) or 63°C (145°F) for 30 minutes (Vat Pasteurization). This process ensures the safety of the product for vulnerable populations, including children, for whom this "kid-friendly" cheese is often recommended.[^11] Furthermore, the honey powder used in the infusion is also processed to ensure it does not introduce wild yeasts or bacteria that could lead to unintended fermentation or spoilage during the 6-month aging cycle.[^6]
The use of pasteurized milk also allows the fromager to have greater control over the final flavor profile. By removing the unpredictable microflora present in raw milk, the producer can ensure that the "honey and milk" dynamic remains consistent across different production lots, a necessity for a product distributed widely through major retailers like Murray’s Cheese.[^3]
| Treatment Data | Specification | Relevant Source | | :--- | :--- | :--- | | Milk Processing | Cultured Pasteurized Goat’s Milk | [^6] | | Safety Status | rBGH-Free / GMO-Free | [^3] | | Additive Safety | Pasteurized Honey Powder / Flavor | [^6] | | Dietary Suitability | Safe for children and sensitive individuals | [^11] |
Maintaining the quality of Murray’s Honey Goat Gouda requires an understanding of the specific indicators of caprine cheese deterioration. Because it is a semi-hard cheese, it is more resilient than fresh chèvre, but it is still susceptible to bacterial and enzymatic spoilage if improperly stored.
The most immediate sign of spoilage is an olfactory change. While a "mildly tangy" aroma is normal, the development of a sharp, ammonia-like odor signals advanced protein breakdown (proteolysis) caused by bacterial activity.[^13] This ammonia scent is a clear indicator that the cheese is unsuitable for consumption. Visually, fromagers should look for "fuzzy," "black," "green," or "bright orange" mold growth.[^10] For a hard cheese like this Gouda, the USDA notes that surface mold can often be removed by cutting away at least 1 inch around and below the affected area, provided the rest of the paste is intact.[^12]
Textural changes also provide reliable clues. A "sticky slime" or "mucus-like film" on the surface of the cheese is a sign of bacterial contamination, often resulting from temperature abuse during transport or storage.[^10] If the cheese becomes "mushy," "watery," or develops a "bitter" flavor, it should be discarded.[^13]
| Spoilage Type | Specific Indicator | Relevant Source | | :--- | :--- | :--- | | Olfactory | Sharp Ammonia / Rancid odor | [^13] | | Visual (Mold) | Fuzzy, Black, Blue, or Green spots | [^13] | | Visual (Color) | Significant yellowing or grey patches | [^10] | | Texture | Slimy film / Liquid pooling / Mushiness | [^10] | | Palate | Off, sour, or excessively bitter taste | [^13] |
The pairing of Murray’s Honey Goat Gouda with wine is an exercise in balancing acidity and sweetness. Fromagers and sommeliers recommend wines that either provide a "crisp" contrast to the cheese’s fat or "complement" its honey-sweet profile.[^2]
Crisp white wines are the most frequent recommendation. A Sauvignon Blanc is considered an ideal partner, as its vibrant acidity and citrus/herbal notes cut through the richness of the goat milk while highlighting the subtle honey undertones.[^2] Other white options include dry Riesling or Pinot Grigio, which offer a "clean" finish that prevents the cheese’s "creamy" texture from becoming cloying.[^2]
For red wine enthusiasts, light-bodied selections like Pinot Noir are preferred. The bright red fruit and soft tannins of a Pinot Noir harmonize with the "roasted cashew" and caramel notes of the matured Gouda without overwhelming the delicate caprine flavors.[^2] Sparkling wines, such as Prosecco or Cava, are also highly effective; the carbonation acts as a palate cleanser, accentuating the "vanilla milkshake" quality of the Honey Goat variety.[^2]
| Wine Category | Specific Pairing | Rationale | Relevant Source | | :--- | :--- | :--- | :--- | | Crisp White | Sauvignon Blanc | Acidity cuts fat; citrus matches honey | [^12] | | Sparkling | Prosecco / Cava | Bubbles cleanse palate; highlights creaminess | [^2] | | Light Red | Pinot Noir | Red fruit notes complement nutty cashew notes | [^2] | | Aromatic White | Dry Riesling | Floral notes bridge honey and caprine milk | [^2] |
In the craft beer community, Murray’s Honey Goat Gouda is prized for its ability to pair with a wide range of malt and yeast profiles. The general principle is to match the cheese’s "sweet warmth" or use carbonation to lift the dense paste from the tongue.[^33]
A standout recommendation is the German Helles Lager. This style of beer possesses a bready, honey-like malt profile that provides a "game-changing" complement to the honey infusion in the cheese without being overly sweet.[^33] For those seeking more complexity, a Belgian Saison is highly effective. Saisons are highly carbonated and offer peppery, spicy yeast notes that "slice through" the cheese’s fat and complement the tangy caprine milk.[^33]
Malt-forward beers like Amber Ales or Brown Ales are also classic pairings. The toasted grain and caramel flavors in these beers naturally mirror the butterscotch and "roasted nut" profile of the aged Gouda.[^31] For a more experimental pairing, a Porter or Nitro Stout can be used; the "nutty, coffee-like" roast provides a savory counterpoint to the honey-washed rind.[^31]
| Beer Category | Specific Recommendation | Sensory Logic | Relevant Source | | :--- | :--- | :--- | :--- | | Lager | German Helles | Honey malt matches honey cheese | [^33] | | Farmhouse Ale | Belgian Saison | Carbonation cuts fat; spice adds depth | [^33] | | Amber Ale | Malt-forward Amber | Caramel notes complement Gouda sweetness | [^35] | | Dark Ale | Porter / Nitro Stout | Savory roast vs. sweet honey contrast | [^31] |
Murray’s Honey Goat Gouda is a versatile component of both sweet and savory culinary presentations. Its "toothsome" and "creamy" nature makes it an excellent bridge ingredient on any cheese board.[^2]
For sweet pairings, fresh fruits such as apples, grapes, and pears are the standard accompaniment. The crisp acidity of the fruit provides a textural contrast to the dense cheese, while the natural sugars enhance the honey notes.[^2] Nuts—specifically roasted cashews or walnuts—reinforce the "nutty" character of the matured paste.[^2]
In savory contexts, the cheese pairs exceptionally well with rye crackers or a crusty baguette.[^2] It can be crumbled over an arugula salad, where its sweetness provides a balance to the peppery bite of the greens.[^3] Because of its superior melting properties, it is also recommended for use in gourmet grilled cheese sandwiches, melted over burgers, or integrated into a festive cheese platter with cherry preserves or quince paste (Membrillo).[^2]
| Food Category | Specific Item | Relevant Source | | :--- | :--- | :--- | | Fresh Fruit | Apples, Grapes, Pears | [^2] | | Nuts | Roasted Cashews, Walnuts | [^2] | | Savory Base | Rye Crackers, Arugula | [^2] | | Preserves | Cherry Jam, Quince Paste | [^2] |
Murray’s Honey Goat Gouda is not only a consumer favorite but also an award-winning product within the global dairy industry. Marketed internationally under the "Honey Bee Goat®" brand, it achieved the second prize at the prestigious World Cheese Competition in Madison, Wisconsin, scoring 99.5 points out of 100 in the category of Flavored Semi-soft (Semi-hard) Goat’s Milk Cheese.[^20]
One of the most technically interesting aspects of its production is the "honey infusion" and "washing" method. While many flavored cheeses rely on surface coatings, this Gouda integrates honey powder directly into the curd and uses a honey wash on the wheels during aging to ensure the sweetness is thoroughly unified with the caprine milk.[^2] This process is labor-intensive and requires precise timing to prevent the honey from interfering with the activity of the starter cultures.
Additionally, while the cheese is a "Gouda-style" product, its use of goat milk and honey allows it to bypass the restrictive PGI (Protected Geographical Indication) for "Gouda Holland," which mandates bovine milk.[^2] This regulatory freedom has enabled producers like Cheeseland Inc. to innovate, creating a "cross-continental masterpiece" that has become a staple of North American fromageries like Murray’s Cheese in Long Island City, NY.[^1]
| Notable Fact | Detail | Relevant Source | | :--- | :--- | :--- | | Award Distinction | World Cheese Competition (2nd Prize, 2016) | [^20] | | Performance Score | 99.5 out of 100 | [^20] | | Innovation | Curd-infused honey (1%) | [^2] | | Global Brand | Honey Bee Goat® (Cheeseland Inc) | [^3] | | Diet Profile | GMO-Free / rBGH-Free / Gluten-Free | [^7] |
The pronunciation of "Murray’s Honey Goat Gouda" reflects a blend of American branding and Dutch heritage.
For professional fromagers, using the Americanized "GOO-duh" is standard in North American retail settings. However, acknowledging the Dutch "HOW-duh" demonstrates a deeper understanding of the cheese’s cultural and linguistic origins in the Netherlands.[^40] Similarly, the primary breed involved, the Saanen, is pronounced /ˈsɑːnən/ (SAH-nen).[^17]
| Term | American English Phonetic | Dutch / Regional Phonetic | Relevant Source | | :--- | :--- | :--- | :--- | | Gouda | GOO-duh | HOW-duh (Guttural) | [^40] | | Murray’s | MUR-eez | N/A | | | Saanen | SAH-nen | N/A | [^9] | | Chevre | SHEV-ruh | SHEV (Modern French) | [^41] |
[^1]: Murray's Honey Goat Gouda | Goudas | Baldor Specialty Foods [^2]: Gouda Cheese - Pagosa Cheesemongers [^3]: Spec sheet Honeybee Goat cheese.xls [^4]: Sensory and chemical properties of Gouda cheese [^5]: ABSTRACT AMEERALLY, ANGELIQUE DANIELLE. Sensory and Chemical Properties of Gouda Cheese. [^6]: Cooklist [^7]: Mrry Honey Goat Gouda - Cooklist [^8]: Cheesetique [^9]: Saanen goat - Wikipedia [^10]: Telltale Signs That Your Goat Cheese Has Gone Bad - Tasting Table [^11]: Cheese – World Harvest & Strawberry Fields [^12]: Honey Bee Goat Gouda | Imported from Holland – The French Pantry [^13]: How to tell if goat cheese has gone bad? [^14]: Goat Gouda Cheese | Dietz & Watson [^15]: Our Goats – Vliek Goat Farm [^16]: Dutch white goat - Sustainable lifestyle [^17]: Goat breeds: Saanen - NSW Department of Primary Industries [^18]: Saanen Goats | Oklahoma State University - Breeds of Livestock [^19]: Murray’s Honey Goat Gouda Cheese, 1 lb - Baker’s [^20]: Honey Bee Goat® Cheese - Cheeseland Inc. [^21]: Cheeseland Honeybee Wheel - Gourmet Foods International [^22]: Natural-Smoked-Gouda.pdf - Cheeseland Inc. [^23]: Honey Bee® Goat Cheese - Cheeseland Inc. [^24]: Murray’s Honey Goat Gouda Cheese, 1 lb - King Soopers [^25]: Honey Bee Goat’s Dutch Gouda - Artisan Cheese Shop [^26]: Murray’s Honey Goat Gouda Cheese, 1 lb - Kroger [^27]: Murray’s Honey Goat Gouda Cheese, 1 lb - Metro Market [^28]: The Key Signs Your Goat Cheese Has Gone Bad - Chowhound [^29]: How Long Does Cheese Last in the Fridge? [^30]: How do you know moldy cheese is not spoiled? - Seasoned Advice [^31]: Pairing Beer and Cheese | Craft Beer & Brewing [^32]: shisler’s cheese house Archives - Page 6 of 14 [^33]: Craft Beer Concierge [^34]: Craft Beer and Cheese Pairing | How to Match Like a Pro [^35]: Impress Someone With These Beer Pairings and Talking Points [^36]: Five of the Best Beer and Goat Cheese Pairings - LaClare Creamery [^37]: Festive Beer and Cheese Pairing Guide by Badger Brewery [^38]: Red Wax Gouda | Imported from Holland - The French Pantry [^39]: Murray’s® Aged Manchego Cheese, 1 lb - QFC [^40]: TIP OF THE DAY: Green Cheese For St. Patrick’s Day [^41]: Cheese - Definition, Meaning & Synonyms - Vocabulary.com