A yellow cow's milk cheese. It is named after the city of Gouda near Rotterdam in the Netherlands and accounts for more than 60%% of the cheese produced in the Netherlands. Young Gouda is generally mild and melts well in cooking, whereas aged Gouda is sharper and has a more pronouced flavor.
Round, smooth, and pale yellow as a young cheese and is usually coated in red wax.
Round, caramel colored, crunchy, flaky as an aged cheese and is usually coated in black wax.
Selecting and Buying
Preparation and Use
Young Gouda is easier to slice than aged. Aged may be cut in cubes.