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 (just use half Baby Gouda and half a more robust alpine cheese like these). Don't even start me on Smoked Gouda, most of which is about as genuinely cheese as Kraft American Singles.
3. There hasn't been an equivalent to Neal's Yard Dairy or Giorgio Cravero, the super high end vendors for English clothbound cheddars and Parmigiano Reggianos, respectively.
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