I'm not very sure if you would use the Gouda if you knew that in the meantime it's produced completely denaturalized and then going on this long travel to Central America? There are delicous and natural cheeses produced in Belize by Ian Anderson from Caves Branch lodge: Belize milk from the surrounding Menonite communities, no chemicals, daily natural treatment and great tastes and you can get it young or ripened in many flavors: Parmesan, Spressa, Brie, Camembert and many more. It was an amazing huge surprise for me to find this treasure in Belize - I'm a real cheese lover :-)