Gouda is a yellowish Dutch cheese named after the city of Gouda. However, the term “Gouda” is now a generic name and is not restricted to cheese of Dutch origin. Without any added spices, this cheese has a mild, creamy taste that has remained unchanged since it was first made several centuries ago.
Gouda is made from cow’s milk, which is cultured and heated until the curds separate from the whey. About ten percent of the mixture is curds, which are then pressed into circular molds for a couple of hours. The round molds give the cheese its traditional wheel-like shape. After that, it is soaked in a brine solution, which gives the cheese its rind and enhances its flavor. Once the salt soaks in, the cheese is dried for a couple of days, then coated with red or yellow paraffin wax to prevent it from drying out. The large wheels of cheese usually weigh between 10 and 25 pounds and can be aged anywhere from a few weeks to over a year. When aged for over a year, Gouda takes on an almost cheddar-like flavor.
Although Gouda is Holland’s most famous exported cheese, it is now produced in many other countries around the world, generally by the same methods. However, in some countries, government regulations prohibit the use of raw milk. Gouda from Australia, New Zealand, Israel, Brazil, Sweden, Norway, and other European countries can be found in many cheese markets, mega-marts, and health food stores. Gouda can be made from whole or part-skim cow’s milk and is also available in a smoked variety. Due to its higher fat content, Gouda is considerably creamier than other common cheeses, such as cheddar or Edam.
Traditional Dutch Gouda, with its intense flavor, is perfect for shredding and grating. It is aged for 18 months and coated in black wax, which offers a sharp visual contrast to the orange cheese. Specialty Goudas may have cracked pepper, garlic, onions, caraway, or cumin seed, or nettles and other fresh herbs mixed into the curd. Aged Gouda that has been cured for two years is rarer and prized by cheese experts. Keep in mind that the younger the Gouda, the milder the flavor.
History
For centuries, farmers from surrounding towns have brought their produce to the cheese market in Gouda. The “Waag” (Weigh House) in Gouda is one of many beautiful monuments in the town and dates back to 1668. During the summer, cheese is weighed here every Thursday morning in a ceremony that draws many tourists. Anyone interested—or hungry—can also take the opportunity to taste authentic Gouda cheese.
The old weigh house of Gouda is now a cheese museum. The Dutch dairy industry and the city of Gouda are placed in the framework of cultural history, economy, architecture, society, agriculture, trade, and industry through visual displays and modern interactive media devices.
Types of Gouda
Baby Gouda
Baby Gouda comes in rounds weighing no more than a pound and usually has a red wax coating. Some Goudas are flavored with cumin or herbs. Although Gouda is extremely mild-flavored, it pairs particularly well with beer, red wines, and dark bread. The Dutch make a dish called kaasdoop, which is a Gouda fondue served with potatoes and rye bread.
Goat’s Milk Gouda
This type, also made in Holland, resembles traditional Gouda in texture and appearance but has a tangier flavor.
American Gouda
Mass-produced in Wisconsin and New York State, this cheese is very similar to the Dutch original. It is available in wheels weighing less than a pound. Today, a number of skilled American artisans also produce unique and highly prized Gouda cheese.
Gouda’s Nutritional Highlights
Gouda cheese (1 slice, 1 oz / 28g):
Calories: 101
Protein: 7.0g
Carbohydrates: 0.63g
Total Fat: 7.8g
Fiber: 0.0g
Buying and Storing Tips
Semi-soft Gouda is typically stable for about a month. Unopened Gouda packaged in paraffin can be kept safely for approximately a year when refrigerated.
Preparation, Uses, and Tips
Gouda is great as a table cheese, for snacks, and for grilling. Aged Gouda can be grated over baked potatoes or included in potatoes au gratin. It pairs particularly well with good bread and any type of wine or beer. Gouda is also a breakfast staple in Europe, eaten with fresh fruit.
Serving Suggestions
This mild, nutty, creamy cheese with a piquant aroma also works well as a substitute for cheddar in macaroni and cheese recipes. The Dutch make a Gouda fondue with this cheese. Since Gouda is perfect for eating with crackers and fruit, and pairs wonderfully with a glass of Chardonnay, it just might be the perfect cheese for entertaining friends and family.
