The History And Making Of Gouda Cheese

Gouda cheese is a creamy, yellow cow's milk cheese that originated in the Netherlands and is named after the city of Gouda in South Holland. It is one of the most popular and widely produced cheeses globally, accounting for 50 to 60% of the world's cheese consumption. Gouda is typically made from pasteurised cow's milk, but some artisan varieties use sheep's or goat's milk. The cheese has a mild, sweet, and nutty flavour, with a texture ranging from semi-hard to hard.

Gouda's origins

Gouda cheese, pronounced "How-duh" in Dutch, is named after the city of Gouda in South Holland, the Netherlands. It is one of the world's most popular and produced cheeses, accounting for 50 to 60% of global cheese consumption.

Gouda cheese can trace its origins back to the 13th century, making it one of the oldest cheeses still in production. In the Middle Ages, Dutch cities could obtain certain feudal rights, which granted them primacy or a total monopoly on specific goods. Gouda acquired market rights on cheese within the County of Holland, becoming the sole site where the county's farmers could sell their produce. Teams of the cheese-porters' guild, identified by distinctively coloured straw hats, would carry the farmers' cheeses, which typically weighed about 16 kg (35 lb), in barrows to the market square in Gouda. Buyers would then sample the cheeses and negotiate a price using a ritual bargaining system called "handjeklap", which involved clapping each other's hands and shouting out different prices. Once a price was agreed upon, the porters would transport the cheese to the weighing house to finalise the sale.

Cheese-making was traditionally a woman's task in Dutch culture, with farmers' wives passing their cheese-making skills to their daughters. While most Dutch Gouda is now produced industrially, around 300 Dutch farmers still produce "boerenkaas" or "farmer's cheese", a protected form of Gouda made using traditional methods and unpasteurised milk.

The term "Gouda" does not exclusively refer to cheese of Dutch origin. Instead, it has become a generic term for numerous similar cheeses produced in the traditional Dutch manner. This is because Gouda, unlike other place-named cheeses, was not necessarily where the cheese was made, but rather where it was sold. The term Gouda has never had a PDO ("Protected Designation of Origin") status, meaning it can be made anywhere, from any kind or condition of milk, and with various types of rinds and inclusions.

Gouda's unique technique

The process of making Gouda begins with curdling cultured milk, and then draining some of the whey and adding water to the mixture. This step, known as "washing the curd", is crucial as it removes some of the lactose, resulting in less lactic acid production and giving Gouda its characteristic sweet flavour. The curds, which make up about 10% of the mixture, are then pressed into circular moulds, contributing to the traditional flattened wheel shape of the cheese.

The cheese is then soaked in a brine solution, which adds a distinctive taste to the cheese and its rind. It is then dried and coated with a wax or plastic-like coating to prevent it from drying out further. Finally, the cheese is aged, which hardens it and further develops its flavour. The ageing process can vary from a few weeks to several years, and during this time, the cheese develops a harder, crystalline structure and a richer golden hue.

The unique technique of washing the curds, combined with the ageing process, gives Gouda its signature sweet, fruity, and nutty flavours, making it one of the most popular and produced cheeses worldwide.

Formation of cheese crystals

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

Cheese crystals are a common occurrence in many aged cheeses, and they are often associated with the ubiquitous and addictive aged Goudas. These crystals are not a concentration of salt or sugar, despite their crunchy texture and sweet flavour. The crystals found in Gouda are called tyrosine crystals, which form due to the breakdown of protein in the cheese as it ages. This process results in the release of an amino acid called tyrosine, which then clusters together to form the crystals.

The formation of tyrosine crystals is influenced by various factors, including the lactic acid content of the cheese, moisture level, choice of starter culture, and storage temperature. Tyrosine crystals are firmer and have a brighter white colour compared to other types of cheese crystals. They are typically found in the interior of the cheese and are associated with the production of dopamine in the body, contributing to the pleasurable experience of consuming Gouda.

In addition to tyrosine crystals, another type of crystal that can form in Gouda is calcium lactate crystals. These crystals are softer and less crunchy and may be found on the outer surface or interior of the cheese. They are a result of the combination of lactic acid and calcium during the aging process, forming calcium lactate, which can then crystallize.

The presence of cheese crystals is generally considered a positive sign of a well-aged cheese and adds a slight crunchiness that is desirable in aged varieties. The crystals are safe to consume and are not mould. Gouda cheese, with its unique flavour profile and crystal formation, has contributed to its popularity and production worldwide.

Gouda's versatility

Gouda is a versatile cheese that can be used in a variety of dishes and is suitable for different occasions. Its versatility is evident in its ability to complement other ingredients without being overpowering. Whether it's a simple snack, a sophisticated cheese plate, a grilled sandwich, or a composed dish, Gouda always finds its place.

The versatility of Gouda becomes more apparent when considering its various forms and flavours. Gouda comes in different ages, ranging from young and creamy to aged and complex. Young Gouda, with its softer and smoother texture, is perfect for melting on sandwiches or burgers. On the other hand, aged Gouda, with its harder texture and intense flavour, is excellent for grating, adding a burst of flavour to pasta dishes or salads.

Additionally, Gouda offers a range of flavour profiles to suit different palates. Plain or "young" Gouda provides a mild and creamy experience, while smoked Gouda adds a distinct smoky flavour to dishes. For those who enjoy a more adventurous taste, flavoured Gouda, infused with herbs and spices, offers a unique twist. Extra-aged Gouda, also known as extra-matured, delivers a deeper and more intricate flavour for those who savour the complex notes of aged cheeses.

Gouda's popularity

Gouda is one of the most popular and produced cheeses worldwide. It is a creamy, yellow cow's milk cheese that originated in the Netherlands. The name "Gouda" comes from the city of Gouda in South Holland, where the cheese was historically traded. In the Middle Ages, Gouda acquired market rights on cheese, becoming the sole location where farmers could sell their produce.

Secondly, Gouda is a highly versatile cheese. It can be enjoyed on its own as a snack, served with Dutch mustard, or topped with sugar or apple butter. It is also commonly paired with beer in traditional Dutch bars. Gouda is a welcome addition to cheese plates, sandwiches, and composed dishes.

Thirdly, Gouda has a unique texture that contributes to its popularity. It has a solid and springy texture, which becomes more crumbly and firm as it ages. Gouda also has a high moisture content, resulting in a softer and creamier cheese.

Furthermore, Gouda has a rich history, with its origins dating back to the 13th century, making it one of the oldest cheeses still in production. The process of making Gouda was traditionally a woman's task in Dutch culture, passed down from farmers' wives to their daughters.

Finally, Gouda offers several health benefits. It is a good source of calcium, protein, vitamin B-12, and zinc. These nutrients are essential for bone health, muscle contractions, blood pressure regulation, and immune function, among other benefits.

Gouda's combination of appealing flavours, versatility, unique texture, rich history, and health benefits have contributed to its widespread popularity and production globally.

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