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Gouda Cheese is a hard cheese made from whole cow's milk. The milk has starter bacteria added to it, and is then heated to help the curds separate from the whey. The curds are pressed into circular moulds for a few hours, then soaked in brine. The cheeses are then removed from the moulds, dried for a few days then coated in wax and aged for at least a few weeks.

The cheese ends up mild tasting and pale yellow with a hard rind.

Most Gouda is factory produced, though some dairies still produce artisanal varieties of it. Some Gouda can be flavoured; in the Netherlands there is a variety flavoured with nettles called "Brawdnettel kaas."

Even though more than 60% of the cheese made in the Netherlands is Gouda, hardly any Gouda is actually produced in Gouda anymore. The name is not protected; it can be made anywhere in the Netherlands or in the world.

Smoked Gouda

In Europe, this is covered in brown wax to identify it. In North America, it can be covered in black or brown wax.

Aged Gouda

Aged Gouda is usually aged at least 1 1/2 years. It is a firmer cheese with a sharper taste. In Europe, it is coated in black wax to identify it. In North America, it is covered with yellow or clear wax.

Substitutes
Bel Paese, Edam, Muenster. Gouda, however is widely available and quite affordable, so any place that doesn't have it probably won't have any of these, either.

Nutrition
About 46% fat content, depending on producer.

Storage
Can be frozen, but best used for cooking afterward as it will be crumbly.

History
Gouda Cheese is named after the Dutch city of Gouda in the province of Zuid-Holland (South Holland), 24km from Rotterdam. Gouda became a city in 1272, receiving a charter from Count Floris the Fifth.

The philosopher Desiderius Erasmus was born in and lived in Gouda in the 1500s.

Gouda used to be wrapped in red cloth to identify it. Now, it is wrapped in red wax or cellophane.

Gouda cheese is not related at all to the former state of Gouda in India, which in 1947 became part of the modern Indian state of West Bengal.

Language Notes
In English, we pronounce it "goo" (as in gooey) "duh". In Dutch, "g" at the beginning of words is treated as an "h", so it is pronounced "how-da".

Other entries for:

Firm Cheeses
Battelmatt Cheese, Beaufort Cheese, Bergkäse, Bitto Cheese, Brick Cheese, Cheddar Cheese, Emmenthal Cheese, Etorki Cheese, Gloucester Cheese, Gouda Cheese, Halloumi Cheese, Havarti Cheese, Hoop Cheese, Isle of Mull Cheese, Kambera Cheese, Lamb Chopper Cheese, Longhorn Cheese, Muenster Cheese, Murcia al Vino Cheese, Pinconning Cheese, Provolone Cheese, Raclette Cheese, Red Leicester Cheese, Royal Windsor Red, Salers Cheese, Sussex Yeoman Cheese, Tomme d'Abondance, Washed-Rind Cheeses, Windsor Red Cheese

Other entries for:

Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Yak Cheese, Yeel Cheese

Other entries for:

Dairy
Butterfat, Butter, Milk, Nondairy Topping

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