🧀 Gouda

Gouda is a family of semi-hard and hard cow’s milk cheeses from the Netherlands. It is named after the town of Gouda in the province of South Holland, where cheese has been traded at the market since the Middle Ages; the cheese itself was made on farms in the surrounding area.

A key feature of the process is “washing” the curd: after the milk is curdled with rennet, some of the whey is drained off and replaced with warm water. This lowers the lactose and acidity, so the flavour is mild and sweetish. The curd is pressed into round wheels, soaked in brine, given a protective coating or wax and left to ripen — from a few weeks for young Gouda to a year or more for aged Gouda, which becomes hard, with crystals and caramel notes. The name “Gouda Holland” has protected geographical indication status in the EU, but the word “Gouda” on its own is used in many countries.

Gouda differs from Edam in its higher fat content and the shape of the wheel, and from Cheddar in its washed curd and milder taste. It is eaten on bread and in sandwiches, baked, and served with fruit.