DtG - there's nothing wrong with Gouda. As a matter of fact, there's everything right with it.

I recently bought some Swedish cheese. Now, there's a country that knows nothing about cheese. One version had juniper berries in it. It tastes like straight gin (which means that it sucks). The other cheese, flavored with Absolut Currant vodka is still in the fridge, I'm afraid to try it. Also, avoid that brown goat cheese from Sweden that's available here in the States.

I'd also steer clear of the so called "artisan" cheeses from Vermont. I have a hunk of Sage cheese in my fridge. It tastes nothing like sage, but a lot like motor oil. I've had sage cheese before, and it's really good if done right. I'll stick with Cabot when I want Vermont cheese from not on.

I also recommend Saga Danish blue.