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Grate it like parmesan-

I might be too late here but another idea is to chip hunks off (if you can) and use them like a parm rind to flavour soups and sauces etc.

I would try to grind it and mix it with breadcrumbs to coat things like fish or chicken, the same way you would use a parmesan crust...? If you have a grinder or suitable blender for hard things like nuts or parmesan... 

I've had pretty good luck re-hydrating cheddar by wrapping it in a damp paper towel and letting it sit in tightly sealed container in the fridge for a day or two. It was still firm, but melted just fine. It wasn't that dry, however.

Maybe try grating a little off your block of gouda and see how it melts in a pan or in the microwave? A small test is worth the sacrifice to know how it will behave.