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Oude gouda (old aged one I would expect) is sublime experience, probably the best gard cheese we can buy in french/swiss shops, unless we add various truffles or black garlic-infused ones to the discussion.

Yeah there’s a few other ones (and don’t get me wrong, I like the cheese here, just perplexed there’s not much variety)

Sure would love a good Monterey jack or cotija though.

Your enumeration of gouda varieties reminded me of this:

"There's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. You can barbecue it, boil it, broil it, bake it, saute it. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich."