Patrick Oconnell
Gouda cheese, which originated in Holland, is a popular variety of cheese known for its rich, buttery, and slightly sweet flavour. It has a smooth, creamy texture and is often used in dishes such as sandwiches, baked dishes, and salads. When discussing the quantity of Gouda cheese, it is essential to know what one ounce, or roughly 28 grams, looks like. This amount of Gouda cheese is considered a standard serving size and provides important context for understanding its nutritional value.
| Characteristics | Values |
|---|---|
| Weight | 28-29 grams |
| Calories | 91-101 |
| Protein | 7.1 grams |
| Fat | 7.8 grams |
| Saturated Fat | 5 grams |
| Monounsaturated Fat | 2.2 grams |
| Polyunsaturated Fat | 0.8 grams |
| Carbohydrates | 0.6-1 gram |
| Sodium | 232 milligrams |
| Cholesterol | 32 milligrams |
| Calcium | 200 milligrams |
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What You'll Learn
Gouda cheese nutrition: 101 calories, 7.1g protein, 7.8g fat, 232mg sodium per ounce
Gouda cheese, which originated in Holland over 800 years ago, is a tasty and nutritious treat. A 1-ounce (28.35-gram) serving of this cheese contains 101 calories, comprising 7.1 grams of protein, 7.8 grams of fat, and 232 milligrams of sodium. This means that gouda is a good source of protein and calcium but is also high in saturated fat and sodium.
Gouda is a high-calorie-density food, with 347 calories per 100 grams. This means that it can quickly add up to a lot of calories, so it should be consumed in moderation if you are watching your weight. However, it is very low in carbohydrates, with only 0.6 grams of total carbohydrates per ounce, most of which are in the form of lactose, the natural sugar in cow's milk. This makes gouda a good choice for those on a keto diet.
The sodium content in gouda, at 232 milligrams per ounce, provides 10% of the daily value. While some sodium is necessary for maintaining fluid balance in the body, most Americans consume more than they need. Excess sodium can increase blood pressure and the risk of heart attack or stroke. Therefore, those with high blood pressure or chronic kidney disease may need to limit their intake of gouda cheese.
Despite being high in fat and sodium, gouda cheese offers some health benefits. It is a good source of calcium, providing nearly 200 milligrams per ounce, which is essential for building strong bones. This makes it a valuable food source for those who are lactose intolerant, as they may not be getting enough calcium otherwise. Gouda also has a range of textures and flavours depending on its age, from smooth and milky when young to hard and crumbly with a nutty flavour when aged.
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Gouda is a good source of calcium
Gouda cheese, originating from a village in southern Holland, is known for its rich, buttery, and slightly sweet flavour. It has a smooth, creamy texture and is a versatile ingredient that can be sliced, shredded, or diced for various dishes. While Gouda is known to be high in fat and sodium, it also offers nutritional benefits, particularly as a good source of calcium.
Calcium is essential for maintaining strong and healthy bones. Gouda cheese provides nearly 200 milligrams of calcium per ounce, contributing to the recommended daily intake of 1000-1200 milligrams. This makes it an excellent option for individuals who want to ensure they are consuming enough calcium-rich foods to maintain bone health.
For those with lactose intolerance, Gouda cheese can be a beneficial source of calcium. Lactose intolerance can lead to difficulties in absorbing lactose, resulting in digestive issues. Gouda has less than 1 gram of carbohydrates per serving, which means it contains minimal lactose and may be easier to digest for those with lactose intolerance. By incorporating Gouda into their diet, individuals with lactose intolerance can reduce their risk of low bone density and osteoporosis, which are associated with calcium deficiency.
In addition to its calcium content, Gouda cheese also offers other nutritional benefits. It is a good source of protein, providing 7.1 grams per ounce. However, it is important to note that Gouda is high in saturated fat and sodium, so it should be consumed in moderation as part of a balanced diet. When consumed in appropriate portions, Gouda cheese can be a tasty and nutritious addition to meals, providing not only calcium but also protein and other nutrients.
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High sodium content: 232mg per ounce
Gouda cheese is a delicious variety of cheese that originated in Holland over 800 years ago. While it offers a good source of protein and calcium, it is also high in fat and sodium. An ounce of gouda cheese contains 232mg of sodium, which is around 10% of the recommended daily value. This relatively high sodium content is worth noting for those watching their sodium intake, as it can quickly add up.
The recommended daily sodium intake is 2,300mg, with an ideal limit of 1,500mg suggested by the AHA. This is because too much sodium can negatively impact your health. A diet high in sodium increases blood pressure and the risk of heart attack or stroke. Therefore, those with high blood pressure or chronic kidney disease may need to be mindful of their gouda cheese consumption. It is always best to consult a healthcare professional or dietitian for personalized advice.
The sodium content in gouda cheese primarily comes from the natural presence of sodium in cow's milk. While the younger varieties of gouda have a smooth texture and milky flavor, the aged varieties tend to be harder and crumbly with a sweet, nutty flavor. Smoked gouda, for instance, has a springy texture and a smoky flavor. Some gouda varieties also include additional flavorings, such as bacon, truffles, honey sriracha, or chili lime.
Despite the high sodium content, gouda cheese offers some nutritional benefits. It is a good source of calcium, promoting bone health. Additionally, for those with lactose intolerance, gouda can be a beneficial option. With less than 1 gram of carbohydrates per serving, gouda has very little lactose and may be easier to digest while still providing calcium to those who typically avoid dairy products.
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Gouda originated in Holland over 800 years ago
Gouda cheese is a semi-soft, semi-hard, creamy, yellow cow's milk cheese that originated in the town of Gouda, in South Holland, over 800 years ago. The cheese is named after the city of Gouda, where it was historically traded. In the Middle Ages, Dutch cities could obtain certain feudal rights that gave them primacy or a monopoly on the sale of certain goods. In 1395, the town of Gouda acquired the sole right to sell cheese in the county of Holland, and the county's farmers could only sell their produce in Gouda's market. As time passed, the town became synonymous with Gouda cheese.
Gouda is one of the oldest cheeses in Europe, probably dating back to the 12th century, and is widely imitated in other cheese-producing countries. The cheese is traditionally made in flat wheels of 10 to 12 pounds (4.5 to 5.4 kilograms), or in smaller "baby" wheels of 10 to 20 ounces (310-620 grams). Each wheel has a thin natural rind coated in yellow paraffin. Gouda has a smooth-textured interior and a pale ivory colour. The flavour of young Gouda is mild, creamy, and lightly fudgy with a nutty taste, while aged varieties tend to be firmer, darker gold in colour, and stronger and saltier in flavour.
The milk used to make Gouda comes from dairy farms across the Netherlands, with cows grazing on the country's rich green grass, which grows on a bed of sandy and clay soils due to the country's geographical position and maritime climate. After milking, the farmers store the milk in a cooling tank at a maximum temperature of 6°C. The milk is transported to the cheese factory within 72 hours, where it is processed or thermised (a non-pasteurising, light heat treatment) and put into cold storage. Gouda is traditionally made using unpasteurised milk, and this farm-made cheese is considered more pronounced in character than factory-made versions.
Gouda has a distinctive flavour profile, recognised for its diverse range of tastes as it matures. The cheese develops a caramel sweetness and slight crunchiness from cheese crystals as it ages, and older varieties are sometimes topped with sugar or apple butter. Gouda is commonly melted and added to dishes such as soups, sandwiches, and pasta, and cubes of the cheese are often eaten as a snack in the Netherlands, served with Dutch mustard or alongside beer.
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Gouda has a rich, buttery, slightly sweet flavour and creamy texture
Gouda cheese, originating from a village in southern Holland over 800 years ago, has a rich, buttery, slightly sweet flavour and a creamy texture. This is especially true of younger varieties of Gouda, which tend to have a smooth texture and a milky flavour. Gouda made with whole milk is a good example of this, with its sweet flavour and smooth, creamy texture. It is excellent shredded in baked dishes, sliced for sandwiches, or diced in salads and vegetable dishes.
The cheese gets harder and crumbles more easily as it ages, and its flavour intensifies and becomes nutty and sweet. This variety is springy in texture and is often smoked, adding a smoky flavour. Other aged Goudas include flavourings such as bacon, truffles, honey sriracha, and chilli lime.
Regardless of its age, Gouda is a good source of calcium and protein. It is also high in fat and sodium, with 232 milligrams of sodium per ounce, providing 10% of the daily value. While some sodium in your diet is necessary to maintain fluid balance, too much can increase your risk of high blood pressure, heart attack, or stroke.
Gouda is also a good source of bone-building nutrients, with nearly 200 milligrams per ounce. This makes it a good option for those with lactose intolerance, as it has very little lactose and may be easier to digest.
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Frequently asked questions
One ounce of gouda cheese is approximately 28 grams. It would likely be a small slice or cube of cheese.
Gouda cheese is a good source of calcium and protein, but it is also high in fat and sodium. It is also a source of bone-building nutrients, with nearly 200 milligrams per ounce.
Yes, gouda cheese has less than 1 gram of carbohydrates per serving, which means it has very little lactose and may be easier to digest for lactose-intolerant individuals.
Younger gouda varieties have a smooth texture and a milky flavour. More aged gouda tends to be hard and crumbly with a sweet, nutty flavour.
