Gouda is a Dutch yellow cheese made from cow's milk. It is named after the city of Gouda in the Netherlands. One of the most popular cheeses worldwide, the name is used today as a general term for a variety of similar cheese produced in the traditional Dutch manner as well as the Dutch original.
After cultured milk is curdled, some of the whey is then drained and water is added. This is called washing the curd and creates a sweeter cheese, as the washing removes some of the lactose, resulting in a reduction of lactic acid produced. About ten percent of the mixture are curds, which are pressed into circular molds for several hours. These molds are the essential reason behind its traditional, characteristic shape. The cheese is then soaked in a brine solution, which gives the cheese and its rind a distinctive taste. The cheese is dried for a few days before being coated with a yellow coating to prevent it from drying out, then it is aged, during which process the cheese changes from semi-hard to hard. Dutch cheese makers generally use six gradations to classify the cheese:
- Young cheese (4 weeks)
- Young matured (8–10 weeks)
- Matured (16–18 weeks)
- Extra matured (7–8 months)
- Old cheese (10–12 months)
- Very old cheese (12 months and more)
As it ages, it develops a caramel sweetness and has a slight crunchiness from cheese crystals especially in older cheeses.
Young Gouda cheese is typically used on sandwiches, either cold or melted.