Is Gouda really worth the hype?

I run a small deli downtown, and I've been receiving a ton of requests for Gouda lately. Everyone seems to be raving about it, but honestly, I'm not sure if it's just a fad or something that's here to stay. It’s a pretty pricey cheese compared to my standard offerings, and I don’t want to take a hit if it doesn’t sell.

Last week, one of my loyal customers brought it up and even offered a recipe to promote a "Gouda melt" sandwich. Okay, I get it-sounds delicious. But I've also tried introducing other trendy items before, and they flopped pretty hard. Am I better off sticking with tried-and-true options or should I take a gamble on this one? Would love to hear how others have approached this situation, especially if you've had success adding Gouda to your menu.

I run a small deli downtown, and I've been receiving a ton of requests for Gouda lately. Everyone seems to be raving about it, but honestly, I'm not sure if it's just a fad or something that's here to stay. It’s a pretty pricey cheese compared to my standard offerings, and I don’t want to take a hit if it doesn’t sell.

Last week, one of my loyal customers brought it up and even offered a recipe to promote a "Gouda melt" sandwich. Okay, I get it-sounds delicious. But I've also tried introducing other trendy items before, and they flopped pretty hard. Am I better off sticking with tried-and-true options or should I take a gamble on this one? Would love to hear how others have approached this situation, especially if you've had success adding Gouda to your menu.