History
Named after the city of Gouda, where it was traded since the Middle Ages at its famous cheese market. It represents nearly half the cheese produced in the Netherlands.
Netherlands
Gouda
From young and creamy to aged with caramel crystals.
Origin
Netherlands
Region
South Holland
Milk type
Cow's milk
Aging
4 weeks to 3+ years
Texture
From semi-soft to hard and crumbly
Production
The curd is washed to remove whey, giving its characteristic sweet flavor. It's pressed, brined and coated in wax to age.
Flavor profile
Young Gouda is mild and buttery; aged Gouda develops notes of caramel, butterscotch and crunchy crystals.
Aroma
Sweet and lactic when young; intense and toasty with age.
How to serve
In cubes or shards. Aged shines on its own; young melts beautifully.
Professional kitchen uses
Melts, sandwiches, boards and snacks. Aged Gouda is a spectacular board finale.
Storage
Refrigerated in its wax or wrapped; very stable and long-lasting.
Gallery
Frequently asked questions
They're tyrosine crystals that form with aging; a sign of a good aged cheese.
Interested in this cheese?
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