The History And Making Of Gouda Cheese

Gouda is a Dutch cheese that originated in the town of Gouda in the Netherlands. It is one of the most popular cheeses in the world, accounting for 50 to 60% of global cheese consumption. Gouda is typically made from pasteurised cow's milk, but some varieties are made using sheep's or goat's milk. The cheese has a mild, sweet, and nutty flavour, and its taste and texture vary depending on its age. Young Gouda is milder, creamier, and softer, while aged Gouda has a more intense, complex flavour and is harder with tiny protein crystals.

Gouda's unique technique

Gouda is a Dutch semi-hard cheese that originated in the Netherlands and is now one of the most popular cheeses worldwide. Its unique technique and distinct characteristics have made it a favourite among cheese lovers and a staple in many culinary traditions.

Gouda's distinctive feature is its production method, which involves a specific type of press and a distinct curdling process. The cheese is traditionally made with cow's milk, and the curdling process is initiated by adding a bacterial culture to the milk, which is then heated to around 30°C (86°F). This process is crucial, as it determines the texture and flavour of the final product.

The curds are then cut into small pieces and placed in a cheese press, which is where Gouda's unique technique comes into play. The press is designed to apply a specific amount of pressure, which is gradually increased during the process. This technique is essential to removing excess moisture from the curds and giving Gouda its characteristic firmness and compact texture.

The pressed cheese is then placed in a brine solution, which helps to develop its flavour and also serves as a preservative. Finally, the cheese is aged, typically for a minimum of four weeks but often for several months or even years. During this ageing process, the cheese develops a wax or rind coating, which helps regulate moisture and contributes to the development of its unique flavour and texture.

The longer the ageing process, the sharper the flavour and the more crumbly the texture of the cheese. Young Gouda has a mild, buttery taste and a smooth, elastic texture, while aged Gouda develops a more assertive and complex flavour, with a harder, flakier texture. This versatility in taste and texture, achieved through Gouda's unique technique, has made it a beloved cheese worldwide.

The formation of cheese crystals

Gouda is a creamy, yellow cow's milk cheese that originates from the Netherlands. It is one of the most popular and produced cheeses worldwide.

Crystals will form in aged cheeses of many varieties, and the crystalline crunch of aged gouda is particularly well-known. These crystals are not a concentration of salt or sugar, despite the cheese's sweet taste. The crystals found in gouda are called tyrosine crystals, which form due to the breakdown of protein in the cheese as it ages. They are actually clusters of amino acids.

Tyrosine crystals are associated with the production of dopamine in the body, so the good feeling you get from eating cheese may be partly due to the presence of these crystals.

Tyrosine crystals can be found on cut surfaces of cheeses, and most famously in the eyes of certain cheeses. They usually appear as distinct specks that are dense and have a loud crunch.

The formation of crystals in cheese is a complex process. In simple terms, it can be thought of as analogous to shaking a box of Lego bricks. If there are only a few Lego bricks in the box, they are unlikely to stick together when shaken. However, if the box is full of Lego bricks, they will probably start to stick together.

In cheese, the "Lego bricks" are usually molecules like calcium lactate, tyrosine, or other amino acids. As cheese ages, the culture breaks down the lactose in the cheese and produces lactic acid. As lactic acid levels rise, they can start to bind with calcium ions, forming calcium lactate. As the calcium lactate levels increase, they will eventually reach a point where they crystallize and become visible.

Crystals can form on the surface of cheeses where moisture collects. Loose-fitting packaging and temperature abuse can encourage moisture to form on the surface of the cheese, leading to increased crystal presence.

Gouda's popularity

Gouda is one of the most popular and widely produced cheeses in the world, accounting for 50 to 60% of the world's cheese consumption. It is named after the city of Gouda in South Holland, the Netherlands, where it was historically traded and sold.

Secondly, Gouda has a unique technique of curd washing, which removes some of the lactose, resulting in a sweeter taste compared to other cheeses. This sweetness, along with its fruitiness in younger varieties and nutty or butterscotch flavour in older ones, makes it a crowd-pleaser. The formation of tyrosine crystals in aged Gouda also adds a distinctive crunchy texture that is addictive and often associated with the cheese.

Additionally, Gouda has a high moisture content, contributing to its creamy texture, and a variable fat content, typically ranging from 20% to 40%, which enhances its flavour and melting properties. Its solid and springy texture, along with its characteristic flattened wheel shape, further distinguish it from other cheeses.

Finally, Gouda's popularity may also be due to its accessibility. Unlike some other cheeses, Gouda does not have a Protected Designation of Origin, meaning it can be made anywhere in the world from any type of milk. This has led to its widespread production and availability, solidifying its place as one of the most popular cheeses globally.

Gouda's origin

Gouda cheese is named after the city of Gouda in South Holland, the Netherlands, where it was historically traded. In the Middle Ages, Dutch cities could obtain certain feudal rights, which gave them primacy or a total monopoly on the sale of certain goods. In the 14th century, the town of Gouda acquired the sole right to host a market in which the county's farmers could sell their cheese.

As a result, Gouda became synonymous with the cheese that was traded there, although it was not necessarily where the cheese was made. Gouda cheese was, and still is, produced by farmers from all over the country. In the Dutch Golden Age of the 17th century, the cheese market in Gouda had become a popular tourist attraction.

Gouda is one of the oldest cheeses still in production, with its origins in the 13th or 12th century. It is one of the most popular and widely produced cheeses in the world, accounting for 50 to 60% of global cheese consumption. The name is now used as a generic term for similar cheeses produced in the traditional Dutch manner.

Cheesemaking was traditionally a woman's task in Dutch culture, with farmers' wives passing their cheesemaking skills on to their daughters. Today, most Dutch Gouda is produced industrially, although around 300 Dutch farmers still produce 'boerenkaas' (or 'farmer's cheese'), a protected form of Gouda made in the traditional manner, using unpasteurised milk.

Gouda's taste and texture

Gouda is a mild, sweet, and nutty-flavoured cheese. Its taste and texture vary depending on its age. Young, or factory-produced, Gouda is mild and creamy, with a smooth, pale ivory to light yellow colour. It has been described as having a "lightly fudgy with nuts" flavour. As it matures, it develops a more intense, complex flavour, becoming crumbly and firm with a richer golden hue. Gouda that has been aged for over two years is said to take on an "almost butterscotch flavour".

The texture of Gouda ranges from semi-hard to hard. Young Gouda is softer, whereas aged Gouda becomes hard and develops tiny protein crystals, giving it a slight crunchiness. The cheese is made from cow's milk, although some artisan varieties are produced using sheep's or goat's milk. Gouda is typically made from pasteurised milk, but some traditional Dutch varieties are made using unpasteurised milk.

The ageing process can range from a few weeks to years, with Dutch cheese makers using six gradations to classify the cheese: young cheese (4 weeks), young matured (8–10 weeks), matured (16–18 weeks), extra matured (7–9 months), old cheese (10–12 months), and very old cheese (12–20 months).

Gouda is often coated in a yellow, red, or plastic-like wax to prevent it from drying out. This coating is technically edible and helps preserve moisture in the cheese, contributing to its craveability.

Frequently asked questions