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. Mild Goudas, as the name suggests, have a fairly mellow character and subtle flavour. The dominant taste is often described as being somewhat “nutty”—with hints of “fudgy” flavours, and a slightly lactic aspect. Because of the relatively brief aging period it undergoes: a mild Gouda should be neither sharp nor pungent. The texture is smooth and buttery, the colour pale and flaxen.
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.
Sizes are approximate – Click Here for more info