Gouda Music II – Happy March

February flew by, and on its way out demonstrated a variety of seasons over the course of only a few days. I was able to break into and out of my spring wardrobe in a hat tip to  Kansas’ haphazard weather patterns and global warming.


This blog’s been relatively stagnant lately, which I do apologize for. Especially because stagnancy is something I so strive to avoid when I can. That said, there’s plenty in the works. We have camping trips scheduled, weddings to attend in new places, and I’m currently curing an oak barrel to season some large-batch cocktails. There’s always cheese plates to review in this town, as well. Naturally, we plan on dragging you along as we take these things on, and we appreciate your continued support of the Gouda Life.

So, in the spirit of improved consistency, here’s another edition of something we’d like to continue sharing – Gouda Music. I didn’t have anything particular planned as far as a theme is concerned, so I just added a few and rode the feeling. A few are some favorites, others come with a heavy dose of nostalgia for me, particularly the Paper Kite’s A Maker of My Time, to name one. My brother introduced me to this song back in 2012 when I had moved back from Dallas, TX. We covered a plethora of topics as we got acclimated to physically frequenting each other’s lives again, and this song, for one reason or another, evokes a near-tangible feeling from that time. Not to mention, it’s a reminder that our time here is exceedingly short, so make of it what you will.

And I do hope you make this March one to remember.



Gouda Music I

GoudaMusic, KC, Cheese, Music, GoudaLife

Elements of a successful cheese plate:

  1. Cheese
  2. Wine
  3. Good company
  4. Nice jams

Today and moving forward, we’ll be providing you with a playlist that’s accompanying our cheesy happenings. There’s no real criteria outside of the fact it’s what we’re listening to right now. One thing to note, too, is that this playlist isn’t only applicable for cheese plates. In fact, here’s a few other examples of situations this playlist could enhance for the better:

  • Sitting, pondering, and visualizing victory in your favorite chair
  • A mid-week bath bomb relaxation sesh
  • Dinner accompaniment
  • Reminiscing and over-analyzing your life’s most paralyzingly embarrassing moments
  • Running off the last cheese plate you consumed
  • Car rides lasting 10 minutes or longer
  • Being overly critical of yourself while staring into the mirror

And that’s just scratching the surface, folks.

The music is embedded below, or you can click here to open it in Spotify.

Let us know what you think. Enjoy Episode 1.

Fromage from The Farmhouse

Spontaneity. It takes many forms and is enjoyed best in moderation. For some, it’s dreaded and avoided at all costs. For others, it’s a necessity utilized to combat the fatigue culminated from the work day. It’s likely clear which side I land on.

Friday was nearing with an absence of plans. This being the case, we seized the opportunity to review our first cheese plate. Naturally, I inquired the internet for some guidance, and I found myself conveniently reading This is KC’s brief-but-to-the-point bullet list on great local cheese plates. Cate and I don’t spend near enough time down at the River Market, so the decision was simple: We’d check out The Farmhouse.


Dimly lit, we entered around 8:15. We were seated towards the back, obviously so we could conduct the intricate process of delicately stuffing our mouths with dairy products and  thinking deeply about each bite. Taylor, our delightful waitress, brought us our menus, but the decision had already been made. We’d be taking their Assorted Local Cheese Plate, priced just right at $13. With no idea what the assortment would entail, we anxiously awaited our plate over their house wine, Farmhouse Red. After a quarter-glass of wine’s time, the plate arrived:


Four cheeses awaited our review, each beautifully and artistically placed – all surrounded with a wagon circle of sauce. Joining us was also a basket filled with pallet equalizers, which I enjoyed far too much. Following a brief introduction to the four, we dove in. Here’s how they tasted. We’re working from left to right in the picture.

Herbed Goat
I would categorize this one as a spreadable goat. We decorated the crackers with it, adding some crunch to the already powerful flavor. The Herbed Goat packed an addictive punch, suggesting only a few tastes would suffice. Fortunately, the portion was perfect. I would have eaten too much had there been more. Whipped and fluffy, this stuff wasn’t crumbling anywhere.

Tillamook Cheddar
Easy to cut, soft but holds its form. Soft yellow color suggests its a cheddar you’ve met before, and the taste greets you like a drink after a long day. The world would be a better place if more people were like this cheese. Cate says a good cheddar hits the sweet spot – located by taking your pointer fingers and touching  your “jaw joint,” then by moving your fingers towards your chin about one knuckle’s length. That’s the sweet spot. That’s how you KNOW. This one resided here.

Finally, a delicious honey butter enhanced the experience. Fantastic.

Dirt Lover Goat
This one looks like a brie at first until the knife cuts. Eat with the rind – that adds flavor. Dirt lover rind is coated with vegetable ash, giving it an old-world flavor and a unique look. Very easy on the eyes for a cheese platter viewer . Odorless and very soft. Just like cotton candy, it’s there and gone.

Prairie Tom Sheep Cheese
The plate finished with my first-ever sheep cheese experience. The two, small triangles are all you need. This stuff stank, but it stank just right. It’s very odd finding such an odd smell so enticing.


The Farmhouse won us over. After finishing the plate, we sat back and enjoyed the environment. Art hung haphazardly from the walls, provoking questions and conversation. We found ourselves with another glass of Farmhouse Red. Looking around, you can tell the appreciation The Farmhouse has for it’s local partners. Proudly listed on a large chalkboard on a middle wall, we were able to see the places from which our cheese originated.

Being the first plate we’ve reviewed, The Farmhouse’s Assorted Local Cheese Plate is ranked #1 on our KC-based Cheese Plates. For how long it holds it’s dominance is yet to be seen. We’ll all find out in February, when we hit our next shop’s plate. Location TBD.

We both learned a lot during the experience, including the fact that spontaneity, at least in our lives, takes the the form of a cheese plate. We also need to get over the self-inflicted awkwardness that comes with taking multiple photos of cheese in public.

As always, thanks for taking the time to join us. Until next time.








Sense of community from farm to table.