Semi-hard cheese
Gouda
Netherlands — Named after the town of Gouda (South Holland), where it was traded.
PGIGouda Holland. PGI for Gouda made in the Netherlands from Dutch milk; 'gouda' alone is generic.
Profile
- Milk
- Cow's milk.
- Pasteurisation
- Mostly pasteurised; boerenkaas (farmhouse) is raw milk.
- Texture
- Young: smooth, supple; aged: firm with crunchy crystals.
- Flavour
- Young: mild, buttery; aged: caramel, butterscotch, nutty.
- Aroma
- Butter; toffee when aged.
- Rind
- Coated (wax or plastic coating), not eaten.
- Typical maturation
- About 1 month (young) to 1–3 years (very old)
Tasting & pairing
Taste young and aged side by side to see how flavour concentrates. Use the tasting wheel.
Food
- Rye bread
- Apples
- Mustard
- Cumin (komijnekaas)
Drinks (non-alcoholic)
- Apple juice
- Coffee (aged gouda)
Optional, if you drink alcohol: Dark beer.
Storage: Wrap cut cheese in paper; refrigerate.
How it's made
- Method
- A washed-curd cheese: some whey is replaced with warm water, lowering acidity for a sweet, supple cheese; pressed in moulds, brined and coated.
- Cultures
- Mesophilic cultures.
- Coagulation
- Rennet
- Curd handling
- Washed curd; pressed under whey to avoid holes.
- Pressing
- Pressed several hours.
- Salting
- Brined (days for large wheels).
- Ageing
- Coated and aged on shelves.
At home: Advanced home make
Needs a press, brine and months of controlled ageing.
Recipes on FriendsPantry that use it
Sources
- Cheese Making Technology e-book — University of Guelph, Food Science
- Molds on Food: Are They Dangerous? — USDA Food Safety and Inspection Service
- eAmbrosia — EU geographical indications register — European Commission
Guidance changes: check the source for current wording. Original text; figures quoted from the sources where stated.