Gouda is a yellowish Dutch cheese named after the city of Gouda, but the term Gouda is now a generic name, and not restricted to cheese of Dutch origin. Without any spices added, this cheese has a mild, creamy taste that has not changed since the Gouda cheese was first made several centuries ago.

Gouda is made from cow’s milk that is cultured and heated until the curds separate from the whey. About ten percent of the mixture is curds that are pressed into circular molds for a couple of hours. The round molds give the cheese its traditional wheel-like shape. After that, it is soaked in a brine solution, which gives the cheese its rind and improves the taste. After the salt soaks in, the cheese is then dried for a couple of days then it is coated with a red or yellow paraffin wax to prevent it from drying out. The large wheels of cheese usually weigh between 10 and 25 pounds and can be aged anywhere from a few weeks to over a year. When aged over a year, it takes on almost a cheddar-like flavor.

Although Gouda is Holland’s most famous exported cheese, it is now produced in many other countries around the world, generally by the same methods, although in some countries government regulations prohibit the use of raw milk. Gouda from Australia, New Zealand, Israel, and Brazil, as well as Sweden, Norway, and other European countries can be found in many cheese markets, mega-marts, and health food stores. Gouda can be made from whole or part-skim cow’s milk and comes in a smoked variety. Due to its higher fat content, it is considerably creamier than other common cheeses, such as cheddar cheese or Edam cheese.