Country of Origin: Holland

Milk-type: Pasteurized Cow’s Milk

Having been referred to by name in historical texts as far back as 1184, Gouda is one of the oldest cheeses in the world that is still made today—and one of the most popularly enjoyed cheeses, worldwide. While the name ‘Gouda’ is now used as a fairly general term for a variety of similarly-styled cheeses from around the Globe: traditional Gouda originates in South Holland.

Since the Middle Ages, the name Gouda has encapsulated a traditional but relatively broad style of cheesmaking; like cheeses with the name ‘Cheddar’, Goudas vary considerably in terms of texture, flavour, and overall “strength” of taste—but share certain consistencies of production and presentation. Medium Goudas, as the name suggests, have begun to show some of the characteristic signs of ripening that come with age, but are still overall fairly mellow and neither sharp nor pungent. The dominant taste is often described as being somewhat “nutty”—with a more pronounced lactic aspect and tang than a Mild Gouda, and a more full bodied, savoury flavour. The texture is firm but still buttery, the colour ranging from straw to pale-yellow.

Young Goudas are generally considered to have a very desirable melt, both oozy and stretchy, but not greasy. As such, Gouda cheese is quite suitable for cooking with. It makes an excellent base cheese for a baked Macaroni and Cheese, serves well on burgers, and can even be used to make a milder version of Fondue. Gouda slices easily, and the easy-going flavour makes it a popular choice for inclusion in sandwiches, or for serving along with fresh fruits and vegetables, crackers, or bread.

Beverage Pairings: Riesling, fruity Zinfandel, Merlot. Sparkling Apple or Pear juice.

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