Made from pasteurized or unpasteurized cow's, goat's or sheep's milk
Country of origin: Netherlands
Region: South Holland, Gouda
Type: hard, artisan, brined, processed
Fat content (in dry matter): 76%
Fat content: 31 g/100g
Calcium content: 958 mg/100g
Texture: brittle, crumbly, crystalline and flaky
Flavour: burnt caramel, full-flavored
Aroma: rich, ripe
Synonyms: Jong belegen Gouda, Belegen Gouda, Extra belegen Gouda, Oud Gouda, Overjarig Gouda, Five-Year Aged Gouda, Gouda, Aged Four Years
Gouda, or "How-da", as the locals say, is a Dutch cheese named after the city of Gouda in the Netherlands. If truth be told, it is one of the most popular cheeses globally, accounting for 50 to 60% of the world's cheese consumption. There are several types of Gouda, classified by age. From all of these, hard-core Gouda fans prefer to taste the aged Gouda, as they feel it takes years of maturing to bring out the complex flavours of the cheese.
Aged Gouda is prepared similar to other Gouda cheeses by separating curds and whey through a heating process. As with all other cheeses, aged Gouda gets its colour by adding a colouring agent called annatto. With ageing, Gouda develops calcium lactate crystals formed by the lactic acid in the cheese. It proffers an enjoyable crunch that is unique to waxed cheeses. However, the rind of a five-year aged Gouda is unfit for human consumption.
The longer a cheese is kept in maturation cellars, the more aromatic and full-flavoured it becomes. Similarly, Aged Gouda, such as a five-year aged cheese, develops a strong flavour that cheese aficionados prefer to eat alone. Accompaniments seem pale in comparison to their caramel and robust flavour.
Gouda cheese goes well with beer and red wines. The taste of Vintage or Aged Gouda gets a new definition when paired with some white wines and fruity wines.