This Smoked Gouda Cheese calls for the right wine pairing.
Smoked cheese is any cheese typically has a yellowish-brown outer "skin," which is a result of this curing process. The cold-smoking method (which may take up to a month, depending on the food) smokes food including cheese between 70° to 90°Farenheit (21° to 32° Centigrade) . Hot-smoking partially or completely cooks the food by treating it at temperatures ranging from 100° to 190° Farenheit (38° to 88° Centigrade). Some "smoked" cheeses use artificial smoke flavoring and food coloring. They are less expensive than the real thing. Cheeses often smoked include Applewood, Gruyère, Gouda, Rauchkase, Scamorza and Cheddar.
In addition to the wines mentioned in our food pairing table you might consider an Austrian Blaufrankish wine. If it's a Smoked Gouda and you feel like splurging you may want to try a Chateauneuf-du-Pape.