Gouda Cheese: International Sales History And Timeline

Gouda cheese, a creamy, yellow cow's milk cheese, is one of the most popular and produced cheeses worldwide. It is named after the city of Gouda in South Holland, the Netherlands, where it has been traded for centuries. In the Middle Ages, Gouda was one of the few municipalities with the exclusive right to weigh and sell cheese, making it a hub for cheesemakers and farmers to bring their produce to the market square. While the cheese itself may not have originated in Gouda, it has been sold there since at least the 12th century.

Gouda's international popularity

Gouda cheese is one of the most popular Dutch cheeses in the world, accounting for 50 to 60% of the world's cheese consumption. The cheese is named after the city of Gouda in South Holland, where it was traded during the Middle Ages. Gouda was one of the few municipalities that held exclusive rights to weigh and sell cheese.

Gouda cheese is famous both in the Netherlands and abroad. The name "Gouda Holland" has been protected by the EU since 2010 with a Protected Geographical Indication (PGI) to ensure product quality and prevent culinary copyright infringement. However, the name "Gouda" itself is not protected under European or international law, which has led to the cheese being imitated internationally.

Gouda is a versatile cheese that can be made with cow, sheep, or goat's milk. It is known for its mild, sweet, and nutty flavour, with a texture that ranges from semi-hard to hard. The taste and texture vary depending on the age of the cheese. Young Gouda is milder, creamier, and softer, while aged Gouda has a more intense and complex flavour and becomes harder, developing tiny protein crystals. The ageing process can range from a few weeks to years, and there are several varieties of Gouda, including plain or "young" Gouda, smoked Gouda, flavoured Gouda, and extra-aged or extra-matured Gouda.

The history of the cheese

Gouda cheese is a Dutch cheese named after the city of Gouda in South Holland, the Netherlands. It is one of the world's most popular cheeses and the country's most beloved exports. The name "Gouda" is not protected under European or international law, and the cheese has been imitated abroad. However, since 2010, the name "Gouda Holland" has been protected by the EU with a Protected Geographical Indication (PGI) to ensure product quality and prevent culinary copyright infringement.

Gouda has been sold in the city of Gouda for centuries and was the exclusive trading centre for cheese during the Middle Ages. Gouda was a hub for cheesemakers and farmers to bring their produce to be weighed and sold in the town square. This tradition continues today, with wheels of wax-rinded Gouda displayed on the city's cobblestones during the summer months.

The classic Gouda, with its characteristic sweetness and notes of caramel, has been produced since at least 1184, making it one of the oldest cheeses still being made. It is made from cow's milk, although some artisan varieties use sheep's or goat's milk. The cheese can be young and mild or aged for a more intense, complex flavour. The texture ranges from semi-hard to hard, with younger Gouda being softer and smoother and aged Gouda developing tiny protein crystals.

Gouda is typically made from pasteurised cow's milk, although some varieties are produced using unpasteurised milk. The curds are washed with hot water to remove lactose, resulting in a sweeter taste compared to other cheeses like Cheddar or Parmigiano-Reggiano. The ageing process can range from a few weeks to years, and the cheese is often coated in wax or plastic to prevent it from drying out. As it ages, it develops a harder texture and a more pronounced flavour, with some varieties taking on an almost butterscotch taste if aged over two years.

How Gouda is made

Gouda cheese is a semi-hard, creamy, yellow cow's milk cheese that originated in the Netherlands. It is one of the most popular and produced cheeses worldwide. The name "Gouda" comes from the city of Gouda in South Holland, where the cheese was historically traded.

The process of making Gouda cheese involves several steps:

Milk Preparation:

• Begin with 6 gallons of whole full-fat milk, either pasteurized or raw.
• Heat the milk to 86°F (30°C).
• Add a bacterial culture (such as MM100 Culture) and allow it to ripen for about 30 minutes.

Coagulation:

• Add liquid rennet to coagulate the milk and form curds.
• Allow the curds to develop for about 40 minutes or until they become very firm.

Cutting, Cooking, and Washing Curds:

• Cut the curds into small pieces and stir gently.
• Remove some of the whey and add water at a specific temperature to "wash" the curds, reducing lactose and lactic acid.
• Continue stirring gently to prevent the curds from matting and to achieve the desired moisture content for aging.

Molding and Pressing:

• Prepare molds, draining cloth, and a pan to hold the whey.
• Fill the molds with whey to warm them, then fill with curds, allowing the whey to rise above the curds.
• Add weight to consolidate the curds and flip the cheese in the mold periodically.
• Press the cheese at increasing weights and durations, removing the weight and cloth for the final step.

Brining:

Place the cheese in a saturated brine solution for 18-24 hours to add flavour and slow down unwanted bacterial activity.

Drying and Coating:

• Remove the cheese from the brine and allow it to dry for several days.
• Apply a coating of wax or a plastic-like substance to prevent the cheese from drying out further.

Aging:

• Age the cheese at a steady lukewarm temperature for at least four weeks to over 12 months, depending on the desired maturity.
• During aging, the cheese develops its characteristic flavour and texture, ranging from mild and creamy to harsh and acidic, with a crystalline structure.

Gouda cheese is known for its diverse flavour profile, which can include notes of nuts, fruit, butterscotch, and caramel, depending on its age. The attention to detail and comprehensive testing throughout the production process ensure the quality and unique characteristics of this popular cheese.

The taste and texture of aged Gouda

Young or new Gouda, aged for four weeks, has a mild, soft, and almost sweet taste and texture. On the other hand, older Gouda cheeses become harder, stronger, and darker, taking on a buttery and nutty flavor. The texture of aged Gouda becomes crumbly and crystalline, with crunchy protein crystals that form within the cheese. The longer maturation process of aged Gouda, ranging from several months to several years, contributes to a firmer texture and a more intense, complex flavor profile. The colour of the cheese can range from pale yellow to deep amber, depending on how long it has aged.

Aged Gouda is often described as having nutty, caramelized, and butterscotch notes with a hint of saltiness. The taste is robust and complex, and it pairs well with fruits, nuts, and dark bread. It can also be melted or grated onto dishes and goes well with robust red wines, beers, and spirits.

The texture of Gouda is influenced by its moisture content. Cheeses with higher moisture levels tend to be softer and more creamy, while those with lower moisture levels become stiffer and may develop a crystalline structure as they age. Gouda typically has a high moisture content, ranging from 40% to 50%.

In addition to moisture, the fat content of Gouda also affects its texture and flavour. The fat content contributes to the transportation and release of flavour-enhancing chemicals, enhancing the overall flavour profile. Gouda's fat content can vary from 20% to 40%.

The different types of Gouda

Gouda cheese is a creamy, yellow cow's milk cheese that originated from the Netherlands. It is one of the most popular and produced cheeses worldwide. The name Gouda is used as a general term for similar cheeses produced in the traditional Dutch manner. The cheese is named after the city of Gouda, South Holland, as it was traded there during the Middle Ages.

Gouda has been sold abroad for centuries and has been protected by the EU with a Protected Geographical Indication (PGI) since 2010. This means that the name "Gouda Holland" is protected, and the cheese must be made from Dutch milk to be considered authentic.

There are several different types of Gouda cheese, classified based on age:

Young or New Gouda

Young Gouda is aged for four weeks and has a milder, creamier, and sweeter taste. It is suitable for melting and is often used in sandwiches or crackers.

Young Matured Gouda

This type of Gouda is aged for eight to ten weeks, falling between the young and mature categories.

Matured Gouda

Matured Gouda is aged for 16 to 18 weeks. As Gouda ages, its texture becomes firmer, and its flavour becomes more intense and complex.

Extra Matured Gouda

Aged for seven to eight months, Extra Matured Gouda develops a more intense flavour and a firmer texture.

Old or Fully Matured Gouda

Aged for 10 to 12 months, Old Gouda becomes harder and is characterised by a buttery and nutty flavour. It is often used for cooking or paired with wine and crusty bread.

Very Old or Very Aged Gouda

Very Aged Gouda is aged for over 12 months. This type of Gouda is the hardest and has the most intense flavour.

In addition to the age-based categories, there are also different varieties of Gouda, including:

• Plain or "young" Gouda
• Smoked Gouda, which has a distinct smoky flavour
• Flavoured Gouda, which is infused with herbs, spices, or other ingredients
• Extra-aged or extra-matured Gouda

Gouda cheese is also sometimes called Stolwijker cheese, after one of the neighbouring local places where the farmer's cheese is made.

Frequently asked questions