Bushra Griffith
Gouda is a Dutch cheese that originated in the city of Gouda, South Holland, in the Netherlands. It is one of the most popular and produced cheeses worldwide. Gouda is typically made from pasteurised cow's milk, although some varieties are produced using sheep's or goat's milk. The cheese gets its distinctive flavour from the natural pastures on which the cattle graze, and the development of salt crystals gives it a crumbling texture as it ages. The process of making Gouda involves coagulating fresh milk with natural bacteria and rennet to form curds, which are then separated and placed in a mould. The cheese is then brined, coated, and set to age, developing a range of flavours and textures depending on its age.
| Characteristics | Values |
|---|---|
| Place of Origin | Named after the city of Gouda, South Holland, Netherlands |
| History | Gouda cheese dates back to the Middle Ages |
| Producers | Most Dutch Gouda is now produced industrially, but some 300 Dutch farmers still produce boerenkaas ("farmer's cheese"), which is made in the traditional manner |
| Milk Type | Typically made from cow's milk, although some artisan varieties are produced using sheep's or goat's milk |
| Pasteurization | Comes in both pasteurized and unpasteurized variants |
| Fat Content | Typically ranging from 20% to 40% |
| Texture | Ranges from semi-hard to hard |
| Colour | Pale yellow interior |
| Taste | Mild, sweet, and nutty flavour; varies depending on age |
| Ageing Process | Can range from a few weeks to years |
| Storage | Can be kept for up to 10 days if young, and 15 days to 3 weeks if old |
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What You'll Learn
History of Gouda cheese
Gouda cheese is a Dutch cheese that is named after the town of Gouda in South Holland, where it was historically traded, rather than made. In the Middle Ages, certain municipalities held exclusive rights to weigh and sell cheese, and Gouda was one of these towns. As a result, Gouda became a hub for cheesemakers and farmers to bring their produce, and the town became synonymous with its cheese.
Gouda is one of the oldest of European cheeses, probably dating back to the 12th century, and is widely imitated in other cheese-producing countries. The classic Gouda, with its characteristic sweetness and notes of caramel, has been produced since at least 1184. It is made from cow's milk, although producers now also use sheep or goat's milk. The cheese can be milky, fresh, and young, or aged for many years for a unique sweet, concentrated flavour.
In the process of making Gouda, the curds are washed with hot water and then pressed into circular moulds, which give the cheese its traditional, characteristic shape. The cheese is then soaked in a brine solution, which gives it a distinctive taste, and dried for a few days before being coated with a yellow wax or plastic-like coating to prevent it from drying out.
Gouda is traditionally made in flat wheels of 10 to 12 pounds (4.5 to 5.4 kilograms), with a thin natural rind coated in yellow paraffin. So-called baby Goudas are produced in smaller wheels of 10 to 20 ounces (310–620 grams). The cheese has a smooth-textured interior and is pale ivory in colour, although it becomes darker gold as it ages, stronger and saltier in flavour, and harder in texture.
By the 20th century, Gouda cheese had become a national product of worldwide renown. Although the cheese is now sold far beyond the bounds of Gouda’s market square, the traditions of the town’s cheese market continue to this day, with farmers stacking their cheese wheels in front of Gouda’s City Hall on Thursday mornings from April to August.
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Gouda cheese-making process
Gouda cheese is a semi-hard, yellow cow's milk cheese originating from the Netherlands. It is one of the most popular and produced cheeses worldwide. The cheese is named after the city of Gouda, South Holland, as it was historically traded there.
The process of making Gouda cheese begins by pouring fresh milk into a large vat. The milk used is either raw or pasteurized, depending on the type of Gouda being made. The milk comes from cows that graze on Dutch dairy farms. After milking, the milk is stored in a cooling tank on the farm at a maximum temperature of 6°C. It is then transported to the cheese factory within 72 hours, where it is either processed immediately or thermised and put into cold storage.
Once the milk is in the vat, natural bacteria and rennet are added to coagulate the milk and form the curd. When the curd is firm, it is separated and placed in a mold. The cheese obtains its characteristic density from being compressed by weights, and it is then ready for brining. The salt from the brine slows down any unwanted bacterial activity and promotes the iconic Gouda flavor. A natural cheese coating is applied to prevent contamination, and the cheese is then set to age. The aging process can range from a few weeks to over a year, and sometimes up to 36 months for extra-aged Gouda.
During the aging process, the cheese is kept at a lukewarm temperature to encourage the flavors to develop. The cheese also releases moisture, resulting in a dense and consistent texture. The amount of moisture present in Gouda cheese plays a role in determining its texture. Cheeses with higher moisture levels tend to be softer and creamier, while those with lower moisture levels become stiffer and may develop a crystalline structure as they age. Gouda cheese typically has a high moisture content, ranging from 40% to 50%.
The fat content of Gouda cheese also affects its texture, flavor, and melting properties. The fat content ranges from 20% to 40% and allows for the transportation and release of flavor-enhancing chemicals, contributing to the cheese's overall flavor profile. As Gouda ages, it develops a caramel sweetness and a slight crunchiness from cheese crystals. The flavor of Gouda can vary from mild and creamy to harsh and acidic, with notes of nuts and sweetness.
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How to store Gouda cheese
Gouda cheese, named after the city of Gouda in South Holland, is one of the most popular cheeses in the world. It is a creamy, yellow cow's milk cheese with a mild, sweet, and nutty flavour. The taste can vary depending on its age, with young Gouda being milder and creamier, while aged Gouda has a more intense and complex flavour.
When storing Gouda, it is important to consider the cheese's age and type. Young Gouda should be stored in a slightly humid environment to retain its moisture, while aged Gouda, which is drier, can be stored in a slightly less humid space. The ideal temperature for storing Gouda is around 35-45°F (1.7-7.2°C), and it can be kept for up to 10 days if it is young and 15 days to 3 weeks if it is old. It is advisable to store Gouda in the lower part of the refrigerator, where the temperature is more consistent.
To maintain the quality of the cheese, it is recommended to wrap Gouda in parchment paper followed by a layer of cling film. This method allows the cheese to breathe and prevents it from absorbing other flavours from the fridge. Special cheese paper or wax paper can also be used to wrap the cheese, followed by a layer of shrink wrap to limit oxygen exposure. It is important to avoid freezing Gouda as it can alter the cheese's texture and is not good for the taste.
When serving Gouda, it is best to let it sit at room temperature for about an hour to allow the cheese to develop its full flavour profile and make it easier to slice. Aged Gouda should be stored in a slightly cooler and drier part of the fridge and regularly checked for any signs of spoilage. Flavoured Gouda, such as those infused with herbs or spices, should be kept away from strongly scented foods in the fridge to prevent flavour transfer.
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Different types of Gouda cheese
Gouda, a Dutch cheese named after the city of Gouda in South Holland, is one of the most popular and produced cheeses worldwide. The name Gouda is used as a general term for several similar cheeses produced in the traditional Dutch manner. The flavour of Gouda varies with age, with young Gouda being milder and creamier, and aged Gouda having a more intense and complex flavour. The texture of Gouda also varies with age, ranging from semi-hard to hard.
There are several different types of Gouda cheese, including:
- Young or plain Gouda, which is suitable for melting.
- Smoked Gouda, which undergoes a smoking process that imparts a distinct smoky flavour.
- Flavoured Gouda, which is infused with herbs, spices, or other ingredients.
- Extra-aged or extra-matured Gouda, which has a stronger flavour and harder texture. This includes the Christmas Gouda, aged for up to 36 months.
- Boerenkaas or "farmer's cheese", a protected form of Gouda made by around 300 Dutch farmers in the traditional manner using unpasteurised milk.
- Goat Gouda, made with goat's milk.
- Organic Gouda.
The flavour of Gouda can vary from mildly sweet and nutty to harsh and acidic, depending on its age and moisture content. The fat content of Gouda, which typically ranges from 20% to 40%, also contributes to its flavour and texture.
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How to cut Gouda cheese
Gouda is a popular Dutch cheese, named after the city of Gouda in South Holland. It is made from cow's milk and has a creamy, yellow or pale yellow interior. The cheese has a distinctive orange rind, although not all types of Gouda have this.
Gouda is often cut into wedges, blocks or slices, depending on how it will be served. It is recommended to use a sharp knife without teeth to cut Gouda. Before cutting, the cheese should be brought to room temperature, as cheese straight from the refrigerator can be too firm to cut cleanly. It should be left to sit out for approximately one to two hours. Some Gouda cheese wheels come wrapped in wax or cloth, which should be carefully peeled away, although the rind can be left on if it is thin and edible.
To cut the cheese into wedges, the wheel should be sliced directly down the centre to create two halves, which can then be further divided into smaller wedges. For blocks or slices, the wheel should first be sliced into quarters, which can then be cut into smaller, evenly-sized blocks or slices. When cutting the cheese, it is important to prioritise control over speed to avoid accidents.
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Frequently asked questions
Gouda is a Dutch cheese, named after the city of Gouda in South Holland, where it was historically traded. It is one of the most popular cheeses in the world and is known for its mild, sweet, and nutty flavour.
The process of making Gouda cheese begins by pouring fresh milk into a large vat. The milk is either raw or pasteurised, depending on the type of Gouda being made. Natural bacteria and rennet are then added to coagulate the milk and form curds. When firm, the curds are separated and placed in a mould. The cheese obtains its characteristic density from being compressed by weights, and is then ready for brining. The salt from the brine slows down any unwanted bacterial activity and promotes the iconic Gouda flavour. A natural cheese coating is applied to prevent contamination, and the cheese is set to age.
The maturation time for Gouda cheese can vary from a few weeks to over a year, depending on the desired flavour. Young Gouda is milder and creamier, while aged Gouda has a more intense and complex flavour.
