Patrick Oconnell
Gouda is a semi-soft, creamy, yellow cow's milk cheese originating from the Netherlands. It is one of the oldest cheeses still being made today, with records of its production dating back to at least 1184. Named after the town of Gouda in South Holland, the cheese was originally distributed at the famous Gouda cheese market, which can trace its origins to the 14th century.
| Characteristics | Values |
|---|---|
| Date first made | Gouda cheese has been produced since at least 1184, making it one of the oldest cheeses still being made today. |
| Place of origin | The cheese is named after the city of Gouda, South Holland, because it was traded there. |
| Type of milk | Gouda is a cow's milk cheese. |
| Texture | Gouda is a semi-soft or semi-hard cheese. |
| Colour | Gouda has a pale ivory colour, although aged gouda is darker gold. |
| Flavour | Gouda has a characteristic sweetness with notes of caramel. The flavour of aged gouda is stronger and saltier. |
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What You'll Learn
- Gouda is one of the oldest cheeses still being made today, dating back to at least 1184
- The cheese is named after the town of Gouda in South Holland, where it was originally distributed
- Gouda is a semi-soft, creamy, yellow cow's milk cheese
- It is traditionally made in flat wheels of 10 to 12 pounds, with a thin natural rind coated in yellow paraffin
- Gouda is widely imitated in other cheese-producing countries
Gouda is one of the oldest cheeses still being made today, dating back to at least 1184
Gouda has a smooth-textured interior of pale ivory colour. Its flavour is bland and creamy, except for aged Gouda, which is darker gold in colour, stronger and saltier in flavour, and harder in texture. Low-fat Goudas are also produced.
Gouda is firmly rooted in the cheese-making tradition of the Netherlands, which stretches back to the Middle Ages and reached maturity during the Dutch Golden Age of the 17th century. The name of the cheese derives from the famous Gouda cheese market, which can trace its origins to the 14th century. In medieval times, Dutch cities could apply for feudal rights that gave them a monopoly on the sale of certain products. Gouda acquired market rights on cheese, the sole right to have a market in which the county's farmers could sell their cheese.
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The cheese is named after the town of Gouda in South Holland, where it was originally distributed
Gouda cheese is named after the town of Gouda in South Holland, where it was originally distributed. The cheese has been produced since at least 1184, making it one of the oldest cheeses still being made today. It is a semisoft or semi-hard, creamy, yellow cow's milk cheese with a smooth-textured interior of pale ivory colour. It is one of the most popular and produced cheeses worldwide.
Gouda is firmly rooted in the cheese-making tradition of the Netherlands, which stretches back to the Middle Ages and reached maturity during the Dutch Golden Age of the 17th century. In medieval times, Dutch cities could apply for feudal rights that gave them a monopoly on the sale of certain products. Gouda acquired market rights on cheese, the sole right to have a market in which the county's farmers could sell their cheese.
Artisan cheese makers from the farms would bring their cheeses to the city centre to sell them on the market. The cheese was originally made by farmers in the surrounding polders (artificial stretches of land reclaimed from the water).
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Gouda is a semi-soft, creamy, yellow cow's milk cheese
In the Middle Ages, Dutch cities could obtain certain feudal rights which gave them primacy or a total monopoly on certain goods. Within the County of Holland, Gouda acquired market rights on cheese, the sole right to have a market in which the county's farmers could sell their cheese. Gouda is therefore firmly rooted in the cheese-making tradition of the Netherlands, which stretches back to the Middle Ages and reached maturity during the Dutch Golden Age of the 17th century.
Gouda is traditionally made in flat wheels of 10 to 12 pounds (4.5 to 5.4 kilograms), each with a thin natural rind coated in yellow paraffin. So-called baby Goudas are produced in smaller wheels of 10 to 20 ounces (310–620 grams). Gouda has a smooth-textured interior of pale ivory colour. Flavours are bland and creamy, except for aged Gouda, which is darker gold in colour, stronger and saltier in flavour, and harder in texture. Low-fat Goudas are also produced.
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It is traditionally made in flat wheels of 10 to 12 pounds, with a thin natural rind coated in yellow paraffin
Gouda cheese is a creamy, yellow cow's milk cheese originating from the Netherlands. It is named after the town of Gouda in South Holland, where the cheese was originally traded, not made. It has been produced since at least 1184, making it one of the oldest cheeses still being made today. It is traditionally made in flat wheels of 10 to 12 pounds (4.5 to 5.4 kilograms), with a thin natural rind coated in yellow paraffin. These wheels are often referred to as 'baby Goudas' and are produced in smaller wheels of 10 to 20 ounces (310-620 grams).
Gouda is one of the most popular and produced cheeses worldwide. It is a semi-hard cheese produced from the milk of cows that graze on Dutch dairy farms. The cheese-making tradition of the Netherlands stretches back to the Middle Ages and reached maturity during the Dutch Golden Age of the 17th century. In medieval times, Dutch cities could apply for feudal rights that gave them a monopoly on the sale of certain products. Gouda acquired market rights on cheese, the sole right to have a market in which the county's farmers could sell their cheese.
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Gouda is widely imitated in other cheese-producing countries
Gouda is firmly rooted in the cheese-making tradition of the Netherlands, which stretches back to the Middle Ages and reached maturity during the Dutch Golden Age of the 17th century. In medieval times, Dutch cities could apply for feudal rights that gave them a monopoly on the sale of certain products. Within the County of Holland, Gouda acquired market rights on cheese, the sole right to have a market in which the county's farmers could sell their cheese.
Artisan cheese makers from the farms would bring their cheeses to the city centre to sell them on the market. Since then, this Dutch cheese has won the hearts of Europeans and Americans. This cheese from Holland can be kept for up to 10 days if it is young and 15 days to 3 weeks if it is old.
Gouda is traditionally made in flat wheels of 10 to 12 pounds (4.5 to 5.4 kilograms), each with a thin natural rind coated in yellow paraffin. So-called baby Goudas are produced in smaller wheels of 10 to 20 ounces (310–620 grams). Gouda has a smooth-textured interior of pale ivory colour. Flavours are bland and creamy, except for aged Gouda, which is darker gold in colour, stronger and saltier in flavour, and harder in texture. Low-fat Goudas are also produced.
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Frequently asked questions
Gouda cheese has been produced since at least 1184, making it one of the oldest cheeses still being made today.
Gouda cheese is named after the town of Gouda in South Holland, where the cheese was originally distributed and traded.
Gouda is a creamy, yellow cow's milk cheese.
