You know those big cheese plates with cubes of 4 or 5 different cheeses they always seem to have at buffets and parties and such? I always go for the smoked Gouda myself as there is something about the creamy smokey chunks that really satisfies. (Yes, I am aware that smoked Gouda = processed cheese but I don't care, it is still good!) So when I saw Ooogie's Gourmet Popcorn in "Smoked Gouda" at my local natural foods store, I had to put it in my basket, wincing at the $3.79 price sticker my entire trip around the store. (What if I really liked it and got addicted? Even with my member discount it comes to $3.66 and I can't be buying $3.66 bags of popcorn every week!) However, in the interest of science and research, I felt I had to try it.
I am not familiar with Ooogies Snacks, out of Denver Colorado (their website is here) but apparently they "are popcorn lovers"...who "believe that popcorn should not have to hide behind sugars and artificial colors to give it taste." You can find the whole spiel on the bag or website. They make six other popcorn flavors besides the Smoked Gouda: White Cheddar, Sun-Dried Tomato & Parmesan, Asiago & Cracked Pepper, Spicy Chipotle and Lime, Romano & Pesto and Caprese.
So I opened the bag and dug in. Smoked Gouda flavor? Well....kind of... It is definitely good and cheesy but I don't pull the Gouda flavor out right away. Gouda is the third cheese on the ingredient list after Cheddar and Romano. "Hickory Smoke Powder" is the next to last ingredient, and thus the smokiness is not very pronounced either and I'd like a bit more smoke. That being said it is good, cheesy and somewhat addicting. I had to put my Ooogies away in a high cupboard about 1/2 way through the bag. (A bag by the way is 5 oz and the calorie content is 160 calories per serving or per ounce so I just ate 400 calories worth of popcorn--ugh! At least I got some fiber! Gotta look at that bright side!).
I won't be buying bunches of this for snacks as the price and my propensity to over indulge in high calorie popcorn make it dangerous to have around. I might have to try the Asiago & Black Pepper though (doesn't that sound like a little bit of heaven?!) but once again, only in the interest of further research!