Gouda's been one of the most popular cheeses on the planet for years now-no, really: it accounts for about 50 to 60 percent of the world's curd consumption-and in the United States, it's becoming more mainstream than ever, popping up on the menus at major chains like Starbucks and Wendy's. But, every time we step up to a barista and ask for a bacon gouda to go with that tall, nonfat, no-whip-but-extra-autumnal-spiced PSL, most of us are saying it all wrong.
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