The Ultimate Guide To Gouda Cheese

It's easy to see why Gouda is one of the most loved cheeses on the planet. With its sweet taste, unique texture, and versatile nature, it deserves to be widely enjoyed. While it always tastes great sliced and eaten at the end of a meal, this cheese is also wonderful when it's been added to recipes. Try using Gouda to make an easy yet delicious cheese sauce or a classic British teatime meal of cheese and beans on toast. Or let it melt into our grilled Buffalo chicken mac and cheese sandwich for a taste of U.S. comfort food. Depending on how you use it, Gouda can be an everyday cheese and also a sophisticated award-winner.

But there's more to this cheese than flavor. It's also got plenty of history and science to it. For instance, did you know that this famed Dutch cheese isn't necessarily Dutch? And what makes a specific cheese Gouda? It's time to learn how the taste and texture of Gouda have changed over its centuries of existence. Here's your ultimate guide to Gouda cheese.

We're not about to give you a whole lesson in cheesemaking, but you should at least know that cheese is made from pressed curds made from milk. Gouda is no different. However, what happens to the curds before they're pressed is what truly defines a Gouda.

When making Gouda, the curds are rinsed, which gets rid of the whey and breaks down lactose. The water is also heated before being drained to dry the curds out. Cutting down on lactose means there's less lactic acid in Gouda and gives it a sweeter taste than other cheeses. Lactic acid creates a strong, tangy taste and since there's less of it Gouda doesn't have that distinctive cheese bite. 

Once the curds have been rinsed, they're pressed into a distinct round shape that makes Gouda so recognizable. This isn't the end of the process, as the wheel is then submerged in brine for 12 hours to several days. It's then dried and coated. 

At the end of the 14^th century, Gouda became the epicenter of cheese-selling in the Netherlands. It was from here that Gouda cheese was born. However, Gouda from this part of the world could have been first produced way back in the 12^th century. This doesn't make it merely old, but may mark Gouda as one of Europe's oldest cheeses.

The city of Gouda is still home to a famous cheese market. Centuries ago, it was here that producers and traders would gather from across the Netherlands and beyond. The type of cheese that was found in Gouda inevitably became known as Gouda today and it became one of the main cheeses in the Netherlands. There are differences between different Goudas but how it's made hasn't changed for hundreds of years. Next time you bite into a slice of Gouda, imagine cheesemakers nearly a thousand years ago making this type of cheese. Today's Gouda is a great legacy of its long history.

A young Gouda that hasn't had a chance to age much tends to have a softer texture than if it's been sitting around for a while. In fact, it's this springy characteristic that defines a Gouda for most people. It's fairly dense, so it can feel almost rubbery and bendy, unlike a more brittle and crumbly Parmesan.

Yet, not all Gouda has this spongy texture. Throughout the aging process, the cheese becomes harder. There's less moisture in these aged varieties and so there's less bounce in them. This isn't a negative, however. A well-aged Gouda that's colored a little and crumbles can taste amazing on a cracker. 

You may have noticed that other cheeses, such as Parmesan, can crystalize. It's this process that also changes she's Gouda's texture and gives it a grainier appearance and texture. Next time you go shopping for some Gouda, try ones at opposite ends of the aging process to see which variety you prefer. If you love the almost chewy sensation of Gouda then select a younger type. if you prefer a cheese that's almost craggy, opt for one that's at least a year old. 

The United States Championship Cheese Contest attracts thousands of entries from across the country. In 2023, the Champion Cheese was an aged Gouda produced in Connecticut, which earned close to a perfect score. The winner, known as Europa, is made at Arethusa Farm Dairy in Bantam. The company suggests pairing the 6-12 month aged cheese with either a brown ale or a Scotch whisky, which should pair beautifully with its savory, nutty flavor that carries a hint of butterscotch.

With more than a million cows in the state, Wisconsin is widely known as the cheese capital of the U.S. and produces around 26% of the nation's cheese. Close to 90% of the milk from this part of the country is used to make cheese, not only for production in Wisconsin but across the world. 

The state is home to award-winning Gouda producers, too. Marieke Gouda won accolades in the same championship for a young and a mature Gouda, as well as awards for a smoked variety and black pepper and fenugreek-flavored cheeses. Meanwhile, Door Artisan Cheese Company won for its aged Gouda, Roth Cheese produced a winning hot honey variety, and Arla Foods won attention with a smoked Gouda.

You can tell a lot about cheese from its rind. Gouda is created in the shape of wheels that are fairly flat rather than bulbous. You probably know the smallest Gouda because you've no doubt thrown it in your lunchbox in the form of a cute Babybel round. There's something so satisfying about peeling off that thick red wax and biting into the soft and bouncy creamy round of cheese. 

Producers also make small wheels of Gouda that can weigh between 10-20 ounces. Larger wheels of between 10-12 pounds are the usual weight of a traditional Gouda.

A Gouda typically has two rinds. There's an outer one that can be red, yellow, or white, as well as orange. Mature Gouda often has a black rind. These are made from wax and stop the cheese from becoming dry. You might want to take this off before serving some Gouda triangles. Use a peeler or knife to remove it, though you may be able to peel it with your hands, too. 

Underneath that waxy coating is another rind that is natural and therefore technically edible. It's pretty tough, though, and tastes a bit waxy so you might still want to cut this off or just avoid eating it. Grilling will also soften it. Smoked Gouda has a brown rind you can eat, but again it might be a bit chewy.

If you're a real cheese lover, then you're probably not going to have Gouda cheese around for long enough to worry about whether it's gone off or not. But it's always good to know how to store it, especially if you've invested in a huge piece. Aged Gouda doesn't necessarily have to be refrigerated, since it is drier and so fares better for longer periods out of the fridge. If you choose to store Gouda in the fridge, do so between 35-45 degrees Fahrenheit. If you cover it in plastic wrap, then it should last a few weeks. For best results, change the wrapping every few days and don't wrap too tightly.

While you're at it, write the date you acquired the cheese on that wrapper. There's nothing more frustrating than fumbling around and finding a block of cheese at the back of the fridge, only to not remember how long it's been there. As for mold, you can cut off any green fuzz. But white spots aren't mold or salt, even though they may be a bit crunchy. Instead, they're tyrosine and calcium lactate crystals that form as proteins and lactose break down in the cheese over time. It's quite common to see them on aged Gouda in particular. They're safe to eat when they appear on and in your Gouda, and indeed can be a sign that your cheese is aging well.

There's nothing as divine as molten cheese that's hot, creamy, and rich with umami flavor. Melting Gouda brings out tastes that range from sweet and caramel to nutty and buttery. For a quick-fix melted cheese moment, there's nothing easier than some grilled cheese. Keep it simple, however, as this type of food doesn't improve with a whole stack of other ingredients.

If you want to be a little fancy, then you could make our cheese fondue. For this recipe, you combine grated Gouda with shredded Swiss cheese. brandy, white wine, and mustard. Now all you have to do is decide what to dip into the mix. We recommend classic cubes of bread and a selection of vegetables. 

Not all cheeses work when they're heated, as some melt away while others don't melt at all. Gouda sits in the perfect middle ground. Being a good melter means that Gouda is fabulous in macaroni and cheese, perhaps with a smoked variety for velvety texture and strong taste. You can also add it to mashed potatoes to give this side a luxurious upgrade.