My Lamb-Borghini is a sheep's milk gouda-style cheese from the Netherlands, taking the classic Dutch recipe and swapping in 100% sheep's milk for a richer, deeper read on the style. Aged three to six months, it sits right in that sweet spot where a gouda is firm enough to slice clean but still pliable under the knife, with a buttery color that telegraphs the higher fat content before you even taste it. The paste is dense and smooth with a creamy give. Flavor leads with toasted hazelnut and brown butter, then opens into the sweet caramel note that's the calling card of a properly aged gouda, here pushed a little deeper and rounder by the sheep's milk. There's none of the sharp pull you'd find in an aged cow gouda at twice the age, which is part of the charm. This is a gouda for people who already love the style and want a softer, sweeter, more decadent version of it. The waxed rind keeps the moisture in, so every slice tastes as fresh as the day the wheel was opened.
