There are lots of cheese available for sampling here, and every kind tastes very different from each other.
Other than those on the sampling table, the service staff also brought out many different cheese, and cut out sampling portions for everybody to try.
What is interesting is that the same cheese, subjected to different ageing process or duration, tastes very distinct from each other, so it's not only about the extent of the smell, but about an entirely different character.
In the end, I walked away from a 4-year old Gouda and Capriflocon.
Capriflocon - 100% raw goat's milk.
This is a creamy cheese and needs to be refrigerated. At the first bite, it feels like eating an entire goat, complete with its skin. It's like smelling an entire goat farm and having the same taste at the back of the throat - not kidding! It was rather overwhelming, but once you get past the first bite, the rest of it was less pungent and infact rather enjoyable.
4 year old Gouda - 100% silage free cow milk"Not all Gouda are the same. Only when it is made in the ancient method can a Gouda be aged for this long. Only revived from extinction in 2003, only 2 producers in the world of The Netherlands make this today. Production is very small."
This gouda cheese breaks apart easily due to the effects of the ageing process - and that's how it is. I break off a small chunk each time and nibble on it as a snack. It has a very sharp and strong pleasant pungence, but is an acquired taste. I took it together with white wine and it was one of the best experience ever!
Overall the cheese were all rather delicious - I'm a cheese lover.