Gouda Cheese


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.


Other names: Gouda
Translations: Gouda siers, Gouda sūris, Sir gouda, Ser Gouda, Goudse kaas, Gouda पनीर, Queijo Gouda, Сыр Гауда, Τυρί Gouda, جودة الجبن, 구다 치즈, Sýr Gouda, 黄波奶酪, Formatge gouda, Sir gauda, Syr Gouda, גאודה גבינה, Goudaost, Гоуда сир, ゴーダチーズ, Gouda Käse, Queso Gouda, Сир Гауда, Gouda Juusto, Сирене Гауда

Physical Description

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.

Colors: pale yellow to caramel depending on age

Tasting Notes

Flavors: sweet to sweet and salty
Mouthfeel: Smooth to crunchy
Food complements: Good as table cheese or dessert cheese
Wine complements: Cabernet sauvignon or white varietals
Substitutes: Boerenkaas, Edam, Leyden, Samsoe

Selecting and Buying

Procuring: Made from cow's milk. Gouda Cheese denotes a generic cheese describing a type and flavor not a place of origin.

Preparation and Use

Young Gouda is easier to slice than aged. Aged may be cut in cubes.


Gouda cheese denotes a generic cheese describing a type and flavor not place of origin.

History: Originated in Gouda, a town in the Netherlands not far from Rotterdam.



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