Gouda is one of the most beloved and widely consumed cheeses in the world. With its smooth, creamy texture and rich, slightly sweet flavour, it appeals to a broad range of cheese lovers. But Gouda is much more than just a tasty cheese—it has a fascinating history, a complex production process and a wide variety of styles.
In this article, we’ll explore the origins of Gouda, how it’s made, its different varieties, how it compares to Edam and the best ways to enjoy it.
The history of Gouda
Gouda cheese originates from the Netherlands and has been produced there for centuries. The earliest written record of Gouda dates back to 1184, making it one of the oldest recorded cheeses still made today. Despite its name, Gouda is not necessarily made in the city of Gouda. Instead, the cheese was historically traded there, as the town held exclusive market rights to sell it.
In medieval times, cheese producers from surrounding areas would bring their wheels of Gouda to the market in Gouda’s town square. Here, buyers and sellers would negotiate prices using a traditional method called “handjeklap,” where they clapped hands to confirm a deal. Today, this tradition is still re-enacted during Gouda’s famous cheese markets, attracting tourists from around the world.
How to pronounce Gouda
The correct pronunciation of Gouda depends on where you are.
- In Dutch, it’s pronounced “How-da” (with a guttural ‘h’ sound, like in “loch”).
- In English, it’s often pronounced “Goo-da” or “Gow-da” (rhyming with “louder”).
While the English versions are widely accepted, if you want to sound authentic, go for the Dutch “How-da”!
How Gouda is made
Gouda is a washed-curd cheese, meaning that during the cheesemaking process, some of the whey is drained and replaced with warm water. This step reduces the lactose content and creates a cheese that is less acidic and sweeter in taste.
The basic steps of Gouda production include:
- Milk selection – Gouda can be made from cow’s, goat’s or sheep’s milk, but traditional Gouda is made from whole cow’s milk.
- Curd formation – Rennet is added to coagulate the milk, forming curds.
- Washing the curds – Some whey is removed and replaced with warm water to control acidity.
- Moulding and pressing – The curds are pressed into moulds to form a wheel.
- Brining – The cheese wheels are placed in a saltwater brine to enhance flavour and texture.
- Ageing – Depending on the type of Gouda, aging can last anywhere from a few weeks to several years.
The ageing process plays a crucial role in determining Gouda’s flavour and texture. Young Gouda is soft, mild and creamy, while aged Gouda develops complex, caramelised notes with a firmer texture.
The different types of Gouda
Gouda comes in a variety of styles, each offering a unique taste experience. Here are some of the most common types:
Young Gouda (Jong Gouda)
- Aged for 4–8 weeks
- Soft, smooth texture
- Mild, creamy and slightly sweet flavour
- Best for melting, sandwiches, and snacking
Aged Gouda (Oude Gouda)
- Aged for 12 months or longer
- Harder texture with protein crystals
- Deep caramel, butterscotch and nutty notes
- Great for pairing with wine or grating over dishes
Smoked Gouda
- Can be naturally smoked or made with liquid smoke
- Smooth texture with a mild, smoky flavour
- Popular for sandwiches and burgers
Goat’s Milk Gouda
- Made with goat’s milk instead of cow’s milk
- Slightly tangy with a creamy consistency
- A good option for those sensitive to cow’s milk
Truffle Gouda
- Infused with real truffle pieces
- Earthy, luxurious flavour
- Often enjoyed as a special treat
Gouda with Herbs and Spices
- Variations include Gouda with cumin, fenugreek or garlic
- Offers a savoury, aromatic twist on traditional Gouda
Gouda vs Edam: What’s the difference?
While Gouda is one of the most famous Dutch cheeses, Edam is another classic from the Netherlands. Both cheeses share similarities, but they have distinct characteristics that set them apart.
Texture and shape
- Gouda is typically made in large, round wheels and has a smooth, creamy texture that becomes firmer with ageing.
- Edam, on the other hand, is usually formed into smaller, ball-shaped rounds and has a firmer, slightly drier texture.
Flavour profile
- Young Gouda is mild, creamy and slightly sweet, while aged Gouda develops caramelised, nutty notes.
- Edam is milder and less sweet than Gouda, with a slightly nutty and salty taste that intensifies with aging.
Fat content
- Gouda generally has a higher fat content, making it richer and creamier.
- Edam is lower in fat, giving it a firmer texture and a more elastic consistency.
Ageing process
- Gouda ages from a few weeks to several years, with longer aging creating intense, complex flavours.
- Edam also ages well but remains firmer and drier compared to aged Gouda.
Both cheeses are delicious and versatile, but if you prefer a creamier, richer cheese, Gouda is the better choice. If you want a firmer, milder cheese that slices easily without melting too much, Edam is a great option.
How to pair Gouda with food and drinks
Gouda’s versatility makes it an excellent cheese for pairing. Whether you prefer it young or aged, there are many ways to enjoy it with food and drinks.
Best foods to pair with Gouda
- Young Gouda: Crackers, grapes, apples or fresh bread
- Aged Gouda: Nuts, figs, honey or dark chocolate
- Smoked Gouda: Bacon, grilled meats or roasted vegetables
Best drinks to pair with Gouda
- Young Gouda: White wines like Sauvignon Blanc or Riesling
- Aged Gouda: Red wines like Cabernet Sauvignon or port
- Smoked Gouda: Dark beers like stouts or porters
Gouda also pairs well with non-alcoholic options like apple cider, sparkling water or herbal teas.
Cooking with Gouda
Gouda melts beautifully, making it a fantastic ingredient for a wide range of recipes. Here are some delicious ways to cook with Gouda:
- Gouda Mac & Cheese: Replace traditional Cheddar with Gouda for a creamy, rich mac and cheese with a slightly sweet twist.
- Gouda grilled cheese sandwich: Use young or smoked Gouda for a gooey, flavour-packed grilled cheese. Pair it with caramelised onions or apple slices for extra depth.
- Gouda-stuffed burgers: Add cubes of Gouda inside burger patties for a molten cheese centre. Smoked Gouda works particularly well with beef.
- Gouda fondue: Melt Gouda with a splash of white wine for a decadent fondue, perfect for dipping bread, vegetables, or cured meats.
- Gouda cheese sauce: Melt Gouda into a creamy sauce for pasta, nachos, or roasted potatoes.
Featured Recipe: Gouda & Caramelised Onion Tart
This Gouda & caramelised onion tart is rich, savoury and perfect for any occasion. The sweetness of the onions pairs beautifully with the creamy, slightly nutty Gouda. Serve it as a starter, a light meal, or as part of a cheese-themed gathering.
Ingredients
For the crust:
- 200g plain flour
- 100g cold butter, cubed
- 1 egg yolk
- 2 tbsp cold water
- A pinch of salt
For the filling:
- 2 large onions, thinly sliced
- 1 tbsp butter
- 1 tsp olive oil
- 1 tsp brown sugar
- 1 tsp balsamic vinegar
- 3 eggs
- 200ml double cream
- 150g aged Gouda, grated
- Salt and pepper, to taste
- Fresh thyme, for garnish
Instructions
Make the pastry
- In a bowl, mix the flour and salt. Rub in the butter until the mixture resembles breadcrumbs.
- Add the egg yolk and cold water, mixing until it forms a dough.
- Wrap in cling film and chill for 30 minutes.
Caramelise the onions
- Heat the butter and olive oil in a pan over low heat.
- Add the onions, sugar, and a pinch of salt. Cook slowly for about 20–25 minutes, stirring occasionally.
- Once soft and golden, add the balsamic vinegar and cook for another 2 minutes. Set aside to cool.
Assemble and bake
- Preheat the oven to 180°C (350°F). Roll out the pastry and press it into a tart tin. Prick the base with a fork.
- Blind bake for 15 minutes, then remove the baking beans and bake for another 5 minutes until golden.
- In a bowl, whisk the eggs and cream. Stir in the grated Gouda and season with salt and pepper.
- Spread the caramelised onions over the pastry base, then pour over the egg and Gouda mixture.
- Bake for 25–30 minutes until set and golden brown.
- Let it cool slightly before garnishing with fresh thyme. Serve warm or at room temperature.
Enjoy this savoury tart with a crisp green salad or a glass of white wine for the perfect pairing!
Conclusion
Gouda is one of the most versatile and widely loved cheeses in the world. From its humble Dutch origins to its global popularity, Gouda continues to be a staple in kitchens and cheese platters everywhere. Whether you prefer it young and creamy or aged and caramelised, there’s a Gouda for everyone.
So next time you’re shopping for cheese, try a new variety of Gouda and discover why this Dutch classic has stood the test of time.
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
