Gouda, cheese full of Dutch tradition! Prepare the best recipes from it

Next to Eidam, Gouda is another great-tasting and fragrant cheese that is popular all over the world!

Read how it is produced, what its nutritional values are, why it should be included in the menu, but also how to cook with it!

What is Gouda?

This cheese comes from the southern regions of the Netherlands. It is a semi-hard cheese, typically made from cow’s milk.

We find it in several types, but its essence remains the same in all its variations. The taste is largely influenced by the natural pastures where the dairy cows graze, and the aging process gives it a crumbling texture and typical salt crystals.

How is gouda made?

The process begins by pouring fresh milk into a large vat. Depending on the type of Gouda, the milk is either unpasteurized or pasteurized.

Bacteria and rennet are added to curdle the milk and produce curd.

After solidification, the curd is separated and placed in molds in which it is pressed with the help of a heavy weight, which gives it its characteristic density. It acquires its iconic taste in brine.

The cheese is stored in a room at a constant temperature, which promotes flavor development while allowing the cheese to release moisture, resulting in a dense texture. The cheese ages from 4 weeks to more than 12 months

Types of Gouda cheese

The Dutch classify six categories according to age:

• Young or new: 4 weeks old
• Young adult: 8 to 10 weeks
• Mature: 16 to 18 weeks
• Extra mature: 7 to 8 months
• Aged or fully matured: 10 to 12 months
• Very old: more than 12 months

What does Gouda taste like?

Younger cheeses will have a milder, softer and almost sweet taste and texture. Best on sandwiches or crackers.

Aged cheeses are harder, stronger and darker and acquire a buttery and nutty flavor as they age. Thanks to its deep taste, it is perfect for cooking, with crusty bread or with wine.

Nutritional values of Gouda (per 100 g)

It also contains:

• 70% of the daily value of calcium
• 26% of the daily value of vitamin B12
• 26% of the daily value of zinc
• 20% of the daily value of riboflavin (vitamin B2)
• 11% of the daily value of vitamin A

Recipes with Gouda cheese

What to replace Gouda with?

Eidam is comparable in both appearance and taste. It has a nutty and sweet taste and a dense texture. It is made from cow’s milk, the flavors and aromas are sharpened by aging.

Cheddar is sharper, less sweet, with stronger notes of butter and hazelnut in its flavor and offers a similar density and texture.

Storage

Wrap the gouda in parchment paper, then loosely wrap the cheese in plastic.

Place in the warmest compartment in the refrigerator, such as the vegetable drawer. The cheese should keep like this for 2 to 3 weeks.

Freezing will change its texture, so we don’t recommend it.