Pronounced HOW-dah, Gouda (and Edam) are different from other cheeses in that hot water replaces some of the whey during processing.  This removes lactose and results in a sweeter and more elastic curd.  Young Gouda is more supple with a mild fruity flavour while aged, it becomes harder and granular with a more defined and complex flavour.

How to Enjoy:

Young Gouda is great on sandwiches and as a table cheese.  The stronger aged Gouda adds interest to the cheeseboard.  Serve young with a Dutch beer, or later with a robust red- Pinot Noir is a good choice


  • Milk Cow
  • Country Netherlands
  • Region All Over
  • Type Hard

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