Double Cream Gouda. Technically you would pronounce it Gouda or Gouda. Like all gouda, this one has a waxed rind, but it's this, like, thin spray wax, and it's kind of weird to me that the fontina has the traditional red wax and then the Goudahas something different. The texture of this one is much firmer than the Havarti, still very creamy, but it breaks when I bend it. Mm, even though it's firm on the bend, it's really, really creamy when you're eating it. This one is starting to have some of the flavors that you'll see in Goudas it ages over time that I love, that I think make it a little bit more interesting. A hint of a caramelly note. Very subtle kind of nutty flavors. Again, it doesn't have anything in the cheese, but just compared to the previous two cheeses, this one has some flavor complexity. This is called Double Cream Gouda cheese. Typically in the world of cheese, double cream or double creme, cream is added to the milk to amp up the fat content. What's weird to me about this cheese is that this is called a Double Cream Gouda, but there's no cream added to it. I'm not entirely sure what that refers to. Compared to the others in this section, the Goudais the best for a combo of flavor and texture.