Martin Johnson has a bee in his bonnet over the world's lack of appreciation for aged Gouda, and he can argue anyone under the table who opposes him. It's all good here, Martin, we love it too:

Without breaking much of a sweat, I could make a pretty solid case that aged Gouda is the world's most underrated cheese. That case rests on the following premises.

1. The flavor combines two of the best traits of two of the best known and loved hard cheeses. It has a sharpness that is reminiscent of cheddar and a sweetness that is found in Parmigiano Reggiano.

2. For ages, aged Gouda has been overshadowed by its younger counterpart, baby Gouda. Baby Gouda is aged six months or so and has a nice texture. It's a great cheese to economize with when making fondue

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