Cheese – Is it safe to eat moldy cheese if you slice off the edges

I believe that if you cut/scrape off the mold the rest will be fine.

With a huge chunk of wrapped and refrigerated parmigiano reggiano, for example, I have been scraping it off before grating it for over 18 months now with no ill effects.

Aged gouda is my favorite cheese!

Beemster Classic Aged is like a firmer, creamy, sweet, slightly sharp, nutty version of regular gouda.

I've never had a 5 year, but 2 year aged gouda (like Beemster xo) is kind of like a creamy parmigiano but not as hard... nutty, caramel/toffee flavors with random crunchy tyrosine bits.

I would expect the 5 year to be comparable in flavor to Parmigiano with more creaminess and a less crumbly texture due to the fact that gouda is made with whole milk while Parmigiano is made with partially skimmed milk.

Truthfully, it rarely lasts long enough for me to use it in anything... it is the perfect cheese to eat by itself or with apple, pear, or almonds. You can basically use them anywhere you would use a sharp cheddar or parmigiano.