Thousand Day Gouda. People may not be as familiar with aged gouda and it's a style that I really, really try to steer people to because it is extremely likable. That crystallization, those tyrosine crystals form around nine to twelve months of age. Here we've got three years of ripening. And they're even bigger here than they were in the Parmigiano Reggiano. It's like every bite is full of crunch. Being a gouda, it's always gonna have that waxed rind. The aroma of this cheese is also incredibly intense. It's caramelly, it's nutty. It makes me think of pecan pie. It's super crunchy. Very different from the Parm because it is much creamier. It's got really deep nuttiness, it's got vanilla, it's got caramel. Like, everybody has to have this cheese. I really don't think there's a markedly better aged gouda out there.