276:
264:
825:
344:
488:
839:
1623:
117:
515:
31:
484:
somewhat cooked or milky essence, increasing the cheese's complexity. Matured Gouda has a rich, caramel-like flavour, which is developed after prolonged ripening, along with brothy and malty or nutty undertones. Depending on how long the cheese has been aged, the finish can range from silky to sharp.
483:
Gouda cheese is recognised for its diverse flavour profile. Gouda cheese can exhibit a wide range of flavour qualities, from mild and creamy to harsh and acidic, depending on its age. The flavours develop as Gouda cheeses reach the medium stage of maturation, showing extra whey, sour aromatics, and a
500:
Gouda cheese has a solid and springy texture. The cheese gets crystalline as it ages. Young Gouda cheese often has a smooth, creamy texture and a pale ivory to light yellow colour. The cheese's look changes into a richer golden hue as it becomes older, and its texture becomes more crumbly and firm.
430:
In most cases, the moisture content of Gouda cheese falls somewhere in the range of 40% to 50%. The amount of moisture that is present in Gouda cheese plays an important part in determining its texture. Cheeses that include higher moisture levels have a tendency to be softer and more creamy, whilst
385:
The cheese is dried for a few days before being coated with a yellow wax or plastic-like coating to prevent it from drying out. It is then aged, during which process the cheese changes from semi-hard to hard. Dutch cheese makers generally use six gradations, or categories, to classify the cheese:
362:
rather than to a specific kind of cheese, pointing to its taste, which varies with age. Young (and factory-produced) Gouda has been described as having a flavour that is "lightly fudgy with nuts, but very, very, very mild", while the same source describes a more mature farmhouse Gouda as having a
307:
on cheese, the sole right to have a market in which the county's farmers could sell their cheese. All the cheeses would be taken to the market square in Gouda to be sold. Teams consisting of the guild of cheese-porters, identified by distinct differently coloured straw hats, carried the farmers'
434:
Gouda cheese has a variable fat content, typically ranging from 20% to 40%. The fat content contributes to the cheese's texture, and allows for the transportation and release of flavour-enhancing chemicals, increasing the cheese's overall flavour profile. The fat level also affects the cheese's
474:
Casein (the primary protein found in cows' milk) is the predominant type of protein found in gouda cheese, which contributes to the cheese's high protein content. During the manufacturing process, casein coagulates to create the curds, which contributes to the cheese's stiffness and overall
322:
in which buyers and sellers clap each other's hands and shout out prices. Once a price was agreed upon, the porters would carry the cheese to the weighing house and complete the sale. Modern Gouda had evolved by the Dutch Golden Age of the 17th century.
438:
Certain aroma-active chemicals that are found in Gouda cheese are responsible for the cheese's distinctive flavour character, which can be traced back to those components. Six components are believed to be distinctive of all Gouda cheeses:
326:
Cheesemaking traditionally was a woman's task in Dutch culture, with farmers' wives passing their cheesemaking skills onto their daughters. Most Dutch Gouda is now produced industrially. However, some 300 Dutch farmers still produce
802:
332:
1065:
201:
160:
1528:"COMMISSION REGULATION (EU) No 1122/2010 of 2 December 2010 - entering a designation in the register of protected designations of origin and protected geographical indications (Gouda Holland (PGI))"
219:
1596:
1047:
366:
After cultured milk is curdled, some of the whey is then drained and water is added. This is called "washing the curd", and creates a sweeter cheese, as the washing removes some of the
413:, especially in older cheeses. In the Netherlands, cubes of Gouda are often eaten as a snack served with Dutch mustard. Older varieties are sometimes topped with sugar or
431:
cheeses that have a lower moisture content have a tendency to be stiffer and may develop a crystalline structure as they age. Gouda cheese has a high moisture content.
1345:"Cheese Ingestion Increases Muscle Protein Synthesis Rates Both at Rest and During Recovery from Exercise in Healthy, Young Males: A Randomized Parallel-Group Trial"
1660:
1343:
Hermans, Wesley J H; Fuchs, Cas J; Hendriks, Floris K; Houben, Lisanne H P; Senden, Joan M; Verdijk, Lex B; van Loon, Luc J C (1 April 2022).
1494:
1030:
1296:"Flavor Profiles of Full-Fat and Reduced-Fat Cheese and Cheese Fat Made from Aged Cheddar with the Fat Removed Using a Novel Process1"
801:
The term "Gouda" is not restricted to cheese of Dutch origin. However, "Boerenkaas", "Noord-Hollandse Gouda", and "Gouda
Holland" are
539:
378:
for several hours. These moulds are the essential reason behind its traditional, characteristic shape. The cheese is then soaked in a
567:
1174:
292:
1544:
1795:
1126:
1810:
549:
1199:
279:
Cheese-porters carrying cheeses are identified by distinct differently coloured straw hats at the cheese market in Gouda.
1527:
530:
1653:
363:"lovely fruity tang" with a "sweet finish", that may take on "an almost butterscotch flavour" if aged over two years.
1443:
976:
1574:
1295:
1218:
1043:
1022:
580:
According to the U.S. Department of
Agriculture, some of the Gouda cheese nutritional facts are listed below.
1627:
120:
1820:
1815:
1805:
1800:
1646:
1669:
857:
1269:
1506:
1469:
912:
1769:
862:
448:
284:
268:
233:
108:
525:
830:
809:. These cheeses can be made only in the Netherlands (although not only in the Dutch provinces of
417:. Cubes of Gouda are commonly served as a snack along with beer in traditional Dutch Brown Bars.
275:
1393:
1374:
1325:
1317:
1248:
1240:
1122:
958:
375:
347:
300:
287:, not because it was produced in or around that city, but because it was traded there. In the
263:
252:
813:
and South
Holland, in which Gouda is situated) and can use milk produced only by Dutch cows.
1597:"Dutch cheeses Edam Holland and Gouda Holland granted protected status | Press release"
1364:
1356:
1307:
1230:
950:
453:
251:. It is one of the most popular and produced cheeses worldwide. The name is used today as a
175:
169:
134:
1294:
Whetstine, M. E. Carunchia; Drake, M. A.; Nelson, B. K.; Barbano, D. M. (1 February 2006).
1683:
1312:
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410:
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1743:
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1698:
1369:
1344:
806:
463:
225:
212:
318:
1789:
1723:
1552:
810:
414:
359:
343:
939:"Insights into the microbiota and defects of present-day Gouda cheese productions"
882:
1116:
1693:
1634:
A collection of old pictures and drawings of Gouda. (A journey through the past)
998:
844:
487:
468:
371:
309:
304:
288:
248:
954:
1774:
1733:
1718:
1713:
1688:
1444:"Gouda | Everything you need to know about Gouda cheese | Castello | Castello"
820:
409:
As it ages, it develops a caramel sweetness and has a slight crunchiness from
313:
1321:
1244:
962:
938:
374:
produced. About 10% of the mixture is curds, which are pressed into circular
1728:
458:
1378:
1329:
1252:
1235:
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116:
1753:
1708:
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1149:
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443:
296:
312:. Buyers then sampled the cheeses and negotiated a price using a ritual
1748:
367:
255:
for numerous similar cheeses produced in the traditional Dutch manner.
838:
244:
237:
1217:
Jo, Y.; Benoist, D. M.; Ameerally, A.; Drake, M. A. (1 March 2018).
1051:
1048:
de:Centrale
Marketing-Gesellschaft der deutschen Agrarwirtschaft mbH
382:
solution, which gives the cheese and its rind a distinctive taste.
335:
of Gouda made in the traditional manner, using unpasteurised milk.
308:
cheeses, which typically weighed about 16 kg (35 lb), in
486:
379:
342:
274:
262:
1638:
1418:
588:
241:
30:
1642:
1090:
508:
501:
Small crystals within aged Gouda cheese may also be visible.
184:
143:
1633:
977:"European commission confirms protection for Gouda Holland"
190:
149:
1470:"What Does Gouda Cheese Taste Like: An Exact Answer 2023"
181:
140:
1575:"Gouda Holland, Edam Holland to get protected status"
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146:
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137:
104:
96:
88:
80:
72:
64:
56:
48:
40:
23:
913:"Why Is Everyone So Sweet on Gouda Cheese Anyway?"
1219:"Sensory and chemical properties of Gouda cheese"
1066:"Gouda Holland PGI / Noord-Hollandse Gouda PDO"
1175:"Frisian Farms Small Batch Gouda: Our Process"
1654:
1118:The Cheese Companion: The Connoisseur's Guide
8:
1661:
1647:
1639:
582:
29:
20:
1368:
1311:
1234:
1023:Alkmaar cheese market - Cheese Bargaining
568:Learn how and when to remove this message
405:Very old cheese (12 months to 20 months)
16:Dutch yellow cheese made from cow's milk
1154:New England Cheesemaking Supply Company
874:
1532:Official Journal of the European Union
937:Decadt, Hannes; De Vuyst, Luc (2023).
354:Various sources suggest that the term
283:The cheese is named after the city of
1551:. European Commission. Archived from
1264:
1262:
1212:
1210:
1208:
211:
7:
1505:(in Dutch). Brussels. Archived from
1394:"What Does Gouda Cheese Taste Like?"
1121:(2nd ed.). Apple. p. 103.
1031:Vereniging voor Vreemdelingenverkeer
1468:Collins, Amanda (11 October 2021).
295:which gave them primacy or a total
803:protected geographical indications
358:refers more to a general style of
14:
1577:. DutchNews.nl. 14 September 2010
1497:Kwaliteit Goudse kaas brokkelt af
1392:Thompson, Natalia (13 May 2023).
1313:10.3168/jds.S0022-0302(06)72113-0
1621:
837:
823:
513:
331:("farmer's cheese"), which is a
174:
133:
115:
1599:. Government.nl. 8 October 2010
943:Current Opinion in Food Science
421:Sensory and chemical properties
979:. DutchNews.NL. 7 October 2010
911:Howard, Hannah (5 July 2021).
370:, resulting in a reduction of
1:
676:Vitamin E (alpha-tocopherol)
299:on certain goods. Within the
291:, Dutch cities could obtain
267:Rounds of Gouda cheese at a
587:content of common cheeses,
533:. The specific problem is:
1837:
1549:Agriculture Quality Policy
1150:"Gouda: Making the Cheese"
955:10.1016/j.cofs.2023.101044
784:Vitamin K (phylloquinone)
529:to meet Knowledge (XXG)'s
399:Extra matured (7–9 months)
393:Young matured (8–10 weeks)
540:Infobox nutritional value
402:Old cheese (10–12 months)
114:
28:
1349:The Journal of Nutrition
1300:Journal of Dairy Science
1223:Journal of Dairy Science
1070:agriculture.ec.europa.eu
121:Related media on Commons
1545:"Noord-Hollandse Gouda"
1003:Encyclopedia Britannica
706:), International Units
271:in Gouda, South Holland
236:") is a creamy, yellow
1448:www.castellocheese.com
1236:10.3168/jds.2017-13637
1115:Ridgway, Judy (2002).
1044:"Geschichte des Käses"
496:Appearance and texture
492:
390:Young cheese (4 weeks)
351:
317:
280:
272:
229:
1050:(CMA). Archived from
858:List of Dutch cheeses
490:
396:Matured (16–18 weeks)
346:
293:certain feudal rights
278:
266:
247:originating from the
1811:Gouda, South Holland
1770:Dutch cheese markets
1630:at Wikimedia Commons
1419:"Gouda - Cheese.com"
917:The Cheese Professor
863:List of smoked foods
550:improve this section
435:melting properties.
285:Gouda, South Holland
592:
426:Chemical properties
269:Dutch cheese market
1796:Cow's-milk cheeses
1474:Good Tasting Meals
1361:10.1093/jn/nxac007
1270:"FoodData Central"
831:Netherlands portal
762:(cholecalciferol)
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1626:Media related to
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531:quality standards
522:This section may
505:Nutritional value
491:Aged Gouda cheese
303:, Gouda acquired
301:County of Holland
213:[ˈɣʌudaː]
126:
125:
92:Semi-hard to hard
49:Country of origin
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1355:(4): 1022–1030.
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1274:fdc.nal.usda.gov
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1238:
1229:(3): 1967–1989.
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1177:. Archived from
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1054:on 13 June 2006.
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999:"Gouda | cheese"
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1555:on 3 March 2008
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632:Vitamin A, RAE
610:
574:
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481:
454:3-Methylbutanal
449:2-Methylbutanal
428:
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411:cheese crystals
341:
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232:, "cheese from
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1616:External links
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1509:on 30 May 2012
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1423:www.cheese.com
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1398:Flavorful Home
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1628:Gouda cheese
1601:. Retrieved
1591:
1579:. Retrieved
1569:
1557:. Retrieved
1553:the original
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1523:
1511:. Retrieved
1507:the original
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1200:Gouda Cheese
1195:
1183:. Retrieved
1179:the original
1169:
1157:. Retrieved
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1144:
1132:. Retrieved
1117:
1110:
1098:. Retrieved
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1085:
1073:. Retrieved
1069:
1060:
1052:the original
1038:
1027:kaasmarkt.nl
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728:Vitamin D (D
698:Vitamin D (D
687:Calcium, Ca
579:
564:
558:October 2023
555:
548:Please help
543:}}
537:{{
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415:apple butter
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360:cheesemaking
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253:general term
129:Gouda cheese
128:
127:
35:Gouda cheese
24:Gouda cheese
18:
1603:14 November
1581:14 November
1559:11 December
1513:11 December
896:8 September
845:Food portal
773:Sodium, Na
552:if you can.
535:Should use
475:structure.
469:Acetic acid
372:lactic acid
289:Middle Ages
249:Netherlands
230:Goudse kaas
105:Named after
100:1–36 months
81:Pasteurised
52:Netherlands
44:Goudse kaas
41:Other names
1790:Categories
1775:Frau Antje
1734:Maaslander
1719:Leerdammer
1714:Kanterkaas
1689:Boerenkaas
1134:9 December
1128:1840923393
1095:Cheese.com
1033:(VVV), NL.
949:: 101044.
869:References
797:Protection
591:per 100 g
329:boerenkaas
319:handjeklap
314:bargaining
97:Aging time
1729:Limburger
1322:0022-0302
1245:0022-0302
1185:14 August
1159:14 August
1100:14 August
1075:5 October
983:7 October
963:2214-7993
758:Vitamin D
717:Iron, Fe
607:Vitamin B
459:Methional
1763:See also
1754:Vlaskaas
1709:Graskaas
1684:Beemster
1379:35020907
1330:16428619
1253:29274971
922:28 April
817:See also
596:Protein
524:require
444:Diacetyl
297:monopoly
84:Possibly
1749:Roomano
1744:Parrano
1739:Maasdam
1479:24 July
1453:24 July
1428:24 July
1403:24 July
1370:8971000
1279:24 July
1091:"Gouda"
883:"Gouda
805:in the
665:Sugars
526:cleanup
479:Flavour
368:lactose
339:Process
310:barrows
259:History
89:Texture
1724:Leyden
1377:
1367:
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1125:
1008:7 June
961:
376:moulds
348:Smoked
245:cheese
209:Dutch:
57:Region
1704:Gouda
1677:Types
720:0.24
679:0.24
668:2.22
646:2.22
624:27.7
621:Fats
613:1.54
599:24.9
380:brine
356:Gouda
350:Gouda
234:Gouda
226:Dutch
197:
172:also
156:
109:Gouda
68:Gouda
1694:Edam
1605:2013
1583:2013
1561:2007
1515:2007
1481:2023
1455:2023
1430:2023
1405:2023
1375:PMID
1326:PMID
1318:ISSN
1281:2023
1249:PMID
1241:ISSN
1187:2014
1161:2014
1136:2017
1123:ISBN
1102:2014
1077:2023
1010:2018
985:2010
959:ISSN
924:2024
898:2019
885:noun
787:2.3
776:819
765:0.5
739:0.5
690:700
657:563
635:165
242:milk
76:Cows
65:Town
1365:PMC
1357:doi
1353:152
1308:doi
1231:doi
1227:101
951:doi
790:μg
779:mg
768:μg
753:mg
750:29
742:μg
732:+ D
723:mg
712:IU
709:20
702:+ D
693:mg
682:mg
660:IU
638:μg
616:μg
240:'s
238:cow
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