Kamil Perry
Gouda is a type of Dutch cheese that has been produced since at least 1184, making it one of the oldest cheeses still being made today. It is named after a town in southern Holland where the cheese was historically distributed and sold. Gouda has a characteristic sweetness and notes of caramel, and its texture can range from creamy and semi-soft to firm and crumbly depending on its age. In 2024, an aged gouda called fanaost from a small family farm in Norway called Ostegården was voted the best cheese in the world at the World Cheese Awards.
| Characteristics | Values |
|---|---|
| Name | Gouda |
| Origin | Gouda, a town in southern Holland |
| History | Produced since at least 1184 |
| Flavour | Sweet with notes of caramel |
| Texture | Creamy and semi-soft |
| Awards | World Cheese Awards winner |
| Varieties | Noord-Hollandse Gouda, Gouda Holland, Boerenkaas, Old Amsterdam Mild, Old Amsterdam Reserve |
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What You'll Learn
Gouda's unique taste
Gouda is a sweet, caramel-flavoured cheese that has been produced since 1184, making it one of the oldest cheeses still made today. Its name comes from a town in southern Holland, where the cheese was historically distributed and sold. Gouda's unique taste is characterised by its sweetness and notes of caramel. While the name "Gouda" is not protected under European or international law, there are specific types of Gouda that are protected, such as Noord-Hollandse Gouda (PDO) and Gouda Holland (PGI).
Gouda Holland PGI can come from anywhere in Holland, and many brands can use the logo and quality denomination. However, the Beemster farmer-owned cooperative is the only PDO Dutch Gouda in the US and Canada due to its restricted geographic territory. Beemster cheeses mature slowly and naturally on wooden planks in historic stone warehouses, where their team carefully develops the flavours.
Old Amsterdam is another variety of Gouda produced at several Dutch dairies using a traditional family recipe. Their mild cheese is a young gouda aged for a minimum of four months, with a creamy, semi-soft texture, perfect for melting, sandwiches, and snacking. Their aged variety, Old Amsterdam, is matured for at least 18 months, resulting in rich flavours of bourbon, caramel, and pecan, with a firm, crumbly texture.
In 2024, an aged gouda called fanaost, produced by a small family farm in Norway called Ostegården, was named the best cheese in the World Cheese Awards. The judges praised its savoury and crumbly texture, as well as its rich and lingering flavours, which they attributed to the farm's location next to a fjord, where the cows graze on a variety of grasses, giving the milk a unique taste.
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Gouda's history
Gouda is a Dutch cheese named after the city of Gouda in South Holland, the Netherlands. It is one of the most popular cheeses in the world and is typically made from pasteurised cow's milk, although some artisan varieties are produced using sheep's or goat's milk.
Gouda is one of the oldest of European cheeses, probably dating back to the 12th century. In the Middle Ages, Dutch cities could obtain certain feudal rights, which gave them primacy or a total monopoly on certain goods. Gouda acquired market rights on cheese, the sole right to have a market in which the county's farmers could sell their produce. All the cheeses would be taken to the market square in Gouda to be sold. Teams consisting of the guild of cheese-porters, identified by distinctively coloured straw hats, carried the farmers' cheeses, which typically weighed about 16 kg (35 lb), in barrows. Buyers then sampled the cheeses and negotiated a price using a ritual bargaining system called "handjeklap", in which buyers and sellers clap each other's hands and shout out various prices. Once a price was agreed upon, the porters would carry the cheese to the weighing house and complete the sale.
Cheesemaking was traditionally a woman's task in Dutch culture, with farmers' wives passing their cheesemaking skills on to their daughters. Modern Gouda had evolved by the Dutch Golden Age of the 17th century. Most Dutch Gouda is now produced industrially, although some 300 Dutch farmers still produce "boerenkaas" ("farmer's cheese"), a protected form of Gouda made in the traditional manner using unpasteurised milk.
Gouda has a smooth-textured interior of pale ivory colour, although its flavour varies depending on its age. Young Gouda is milder and creamier, with a flavour that has been described as "lightly fudgy with nuts, but very, very mild". Aged Gouda has a more intense and complex flavour, which has been described as "a lovely fruity tang with a sweet finish", that may take on ""an almost butterscotch flavour" if aged over two years. As it ages, it develops a caramel sweetness and a slight crunchiness from cheese crystals, especially in older cheeses.
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Gouda's production process
Gouda is a semi-hard Dutch cheese, one of the most popular and produced cheeses worldwide. It is a creamy, yellow cow's milk cheese that originated in the Netherlands. Gouda cheese is now produced in many countries, including New Zealand, Mexico, Brazil, and the United States. The production process for Gouda cheese involves several steps, each contributing to the final characteristics of the cheese.
Firstly, fresh milk is poured into a large vat. The milk can be raw or pasteurized, depending on the type of Gouda being made. Pasteurization is a legal requirement for cheese made in certain countries, such as New Zealand, to ensure a safe product by killing pathogenic bacteria. After heating the milk to a specific temperature (72 °C for pasteurization or 86 °F for the cheese-making process), it is rapidly cooled, and bacterial culture is added to acidify the milk. This introduces 'good' bacteria, which play an important role in the manufacturing process and help prevent foreign bacterial contamination.
Next, rennet or a rennet substitute is added to coagulate the milk and form the curd. The mixture is then stirred for 20-30 minutes, and the curds are allowed to firm up. The curds are then separated from the whey and placed into moulds. The curds are compressed by weights, giving the cheese its characteristic density.
The moulded cheese is then brined, which involves soaking it in a brine solution. This slows down bacterial growth, contributes to the cheese's flavour, helps form a natural rind, and inhibits contamination. The cheese is then dried and coated with a food-grade substance to protect it from contamination while allowing moisture to evaporate. Finally, the cheese is set to age, with a lukewarm temperature encouraging the flavours to develop.
Overall, the production of Gouda cheese requires immense attention to detail, with comprehensive testing at key points to ensure quality and consistency between batches. The process can be completed in a highly mechanized, automated, and computerized modern cheese factory or by hand in a traditional, artisanal manner.
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Gouda's popularity
Gouda is one of the oldest cheeses still being made today, with a history that dates back to at least 1184. The cheese is named after a town in southern Holland, which was a hub for cheesemakers and farmers to bring their produce to be weighed and sold.
Gouda is a very popular cheese, with its characteristic sweetness and notes of caramel. Its popularity is evident from the fact that the name "Gouda" has been adopted by various high-quality cheese producers, from Holland to the US and beyond. One example is Beemster, a PDO Dutch Gouda in the USA and Canada, which is crafted using traditional methods and allowed to mature slowly and naturally.
The popularity of Gouda was cemented when a type of Gouda was named the best cheese in the world at the World Cheese Awards. Fanaost, an aged Gouda produced by a small family farm in Norway called Ostegården, took the top prize over 3,472 other cheeses from around the globe. The judges praised its origins and flavour, stating that it "really delivers a sense of place."
Gouda's versatility also contributes to its popularity, as it can be enjoyed in a variety of ways. Young Gouda, for example, is great for melting and snacking, while aged Gouda is a standout on a cheese board, especially when paired with sweet and spicy roasted nuts and grainy mustard.
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Gouda's awards and recognition
Gouda is a much-loved cheese with a characteristic sweetness and notes of caramel. It has been produced since 1184, making it one of the oldest cheeses still being made. The name comes from a town in southern Holland where the cheese was historically distributed and traded.
Gouda has received several awards and recognition over the years, including:
World Cheese Awards
In the World Cheese Awards, an aged gouda called Fanaost from Ostegården, a small family farm in Norway, was voted the best cheese in the world. It beat 3,472 other cheeses from around the globe, with 230 judges from 29 countries voting after a day of blind taste-testing. The cheese is made by Norwegian cheesemaker Jørn Hafslund, and the farm's location next to a fjord, with pastureland for its 12 cows to roam and feed on 14 types of grasses, is said to contribute to the pure and untouched taste of the cheese.
Protected Designation Status
While the name "Gouda" is not protected under European or international law, there are specific types of Gouda that have protected status:
- Noord-Hollandse Gouda (PDO - Protected Designation of Origin)
- Gouda Holland (PGI - Protected Geographical Indication)
- Boerenkaas (TSG - Traditional Specialities Guaranteed)
Beemster Gouda
Beemster is the only PDO Dutch Gouda in the USA and Canada due to its restricted geographic territory. Their cheeses mature slowly and naturally on wooden planks in historic stone warehouses, and the cooperative has honoured its people, animals, and land since its founding in 1901.
Old Amsterdam
Old Amsterdam is a variety of Gouda produced at several Dutch dairies using fresh milk and the original family recipe. Their mild cheese is aged for a minimum of four months, resulting in a creamy, semi-soft texture, while their Old Amsterdam variety is aged for at least 18 months, developing rich flavours of bourbon, caramel, and pecan with a firm, crumbly texture.
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Frequently asked questions
Gouda is indeed one of the best cheeses in the world, with a unique sweet taste and notes of caramel. In fact, an aged gouda called fanaost from a small family farm in Norway called Ostegården won the World Cheese Awards.
The farm's location next to a fjord with pastureland where the 12 cows roam free is said to be the reason for the pure and untouched taste of fanaost. The milk used to make the cheese is also said to have a unique taste due to the 14 types of grasses with their own flavours found on the pastureland.
Gouda has a characteristic sweetness and notes of caramel. Aged goudas are said to be delightfully savoury and crumbly, with rich flavours that linger. Younger goudas have a creamy, semi-soft texture, making them a great choice for melting.
Gouda cheese is named after a town in southern Holland where the cheese was originally distributed and sold.
Gouda cheese can be purchased from various locations depending on the type of gouda. Beemster gouda, for example, is available in the USA and Canada, whereas Old Amsterdam gouda can be purchased from several Dutch dairies.
