Gouda Cheese:
I recently tried Gouda cheese, it's probably a famous one, I am just a beginner, but gotta admit, I loved it! This is how it's described "The cheese is from milk that is cultured and heated until the curd is separate from the whey. Some of the whey is then drained, and water is added. This is called "washing the curd", and creates a sweeter cheese, as the washing removes some of the lactic acid.
Depending on age classification, it can be any time between a number of weeks to over 7 years before it is ready to be eaten. As it ages it develops a caramel sweetness and sometimes has a slight crunchiness from salt-like calcium lactate or tyrosine crystals[3] that form in older cheeses.