The cheese is a semi-hard cheese celebrated for its rich, unique flavor and smooth texture. Young Gouda has a sweet, fruity taste, and as it ages it becomes deep yellow and firmer, almost granular.
The original cheese markets in Gouda are one of the last standing commercial cheese markets in the Netherlands. Gouda cheese is a town near Rotterdam, Netherlands, where it has been made since the Middle Ages (5th -15th centuries). By the 13th century it was being exported from the Netherlands to all over the world and many countries are producing Gouda domestically.
Gouda is typically made from pasteurized cow’s milk although some artisan varieties use sheep’s or goat’s milk to produce cheeses that are going to be aged for a long time. Craftsman in Netherlands may produce Dutch Gouda using raw milk as well as pasteurized.
To improve the flavor of the cheese, herbs, seasonings, and nuts might be mixed. In Netherlands, aged Gouda is generally used to richen soups, sauces.
Gouda cheese is defined in the United States by the Code of Federal Regulations (CFR). The CFR specifies a maximum moisture content of 45% by weight and a minimum 46% fat content on a dry weight basis for Gouda cheeses.
Gouda cheese
