Gouda cheese

Gouda cheese, celebrated for its mild flavor and yellow hue, originates from the Netherlands and is made from cow's milk. Renowned as one of the world's most famous cheeses, it has a history extending back to 1184, marking it as one of the oldest cheeses still in production today. In Dutch culture, cheesemaking was traditionally a women's task, with skills passed down through generations.

Even now, farmers congregate in the town of Gouda every Thursday to have their cheeses weighed, tasted, and priced—a tradition that underscores the town's historical significance in cheese trading. While most Gouda cheese is now produced industrially, some farmers continue to make "boerenkaas" the traditional way using unpasteurized milk. The cheese is named after the city of Gouda because of its pivotal role in the cheese trade.

When people refer to "Gouda" they are often describing a style of cheesemaking rather than a specific type of cheese. The flavor of Gouda can vary depending on its aging process. Cheesemaking includes curdling cultured milk, washing the curd, pressing it into molds, soaking it in brine, drying, coating it in wax, and then aging it. Gouda is categorized into six types based on its age, with older varieties developing a caramel sweetness and crunchy cheese crystals.

Some types of Gouda, such as "Boerenkaas" "Noord-Hollandse Gouda" and "Gouda Holland" have Protected Geographical Indication (PGI) status in the European Union. This designation means they can only be produced in the Netherlands using milk from Dutch cows. Gouda cheese is often enjoyed as a snack and pairs well with mustard, apple butter, or beverages such as beer or port wine.