I tried the 1000-day cheddar a long while ago, and didn’t like it much. Last week though, I gave it another try and it seemed pretty good. Non-processed cheese isn’t always consistent. I generally get Old Amsterdam gouda from TJs – usually it’s good to excellent, but I had a wedge a while back that had noticeably inferior flavor. YMMV.
I find that the dark caramelly super-aged Goudas (5-year) are more intense – except that they can also be a bit sock-y, which is a flavor I don’t care for.